“My New Go-to Red Lentil Dish!”: A Spiced-Lentil Patty Wrap So Good, It’s a Staff Favorite

Inspired by dürüm, meaning “wrap” in Turkish, chef Ana Sortun first spreads savory tomato browned butter through to the edges of the wrap. Next, the filling is arranged on both sides of the wrap. On one side is the spiced lentil patty, while the crispy lettuce and crunchy pepperoncini peppers add a spicy zip to the earthy lentils and crunchy texture to the crisp flour tortilla wrap. Instead of rolling it up like a burrito, fold the wrap in half into itself to create layers of wrap and filling in each bite. This version leans store-bought flour tortillas instead of the traditional homemade flatbread for a treat that’s easy to make at home. Toasting the wraps on a nonstick skillet or griddle renders them crisp and beautifully browned.

Frequently Asked Questions

What are lentils?

Lentils are a type of legume, also known as a pulse, meaning fruit seeds of plants in the pea family. One of the oldest foods known to humans, lentils are grown throughout the world, chiefly in Europe (particularly the Mediterranean), Asia, and North Africa, while in the United States, lentils are cultivated in eastern Washington, Idaho and Montana. Generally speaking, lentils are classified into four categories: brown, green, red/yellow, and specialty. Within each category, you’ll find the classic brown lentil, a hearty variety that’s readily available in most markets; masoor dal, also known as red or pink lentils, and the variety used in the dish of the same name; and Puy lentils, the smaller, dark-green lentils with a slightly piquant finish.

What is Aleppo pepper?

Aleppo pepper is a cultivar of the Capsicum annuum species of chiles and is also known as the Halaby pepper, after the Arabic form of Aleppo in Syria. The chile pods grow to about two to three inches before they turn a deep burgundy color. Once harvested, they’re semi-dried and crushed into flakes or powder. At 10,000 Scoville units, Aleppo pepper is medium hot, with a heat that builds over time and a fruity finish that’s similar to raisins or sun-dried tomatoes. It is a predominant spice found throughout Mediterranean dishes.

Notes from the Food & Wine Test Kitchen

To keep brown butter from burning, swirl the butter in the pan to loosen the browned milk solids from the bottom.

Suggested pairing

Try pairing these satisfying wraps with a peachy-hued orange natural wine, like Field Recordings Skins.

Make ahead

The tomato brown butter can be made up to a week ahead, as well, and refrigerated in an airtight container. It can also be frozen for up to three months.

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