I made these last night to have for lunch today. It’s from one of the same Cooking Light articles I’ve been cooking from, one on taking lunch to work. The lentils aren’t vegetarian, but I could have used vegetable stock instead of chicken stock. The wrap was a little soggy, probably because I sliced the cucumbers the night before and stored them in water. I dried them off, but still. This was okay, not something I’ll make again.

• Lentil Dal Wraps (Cooking Light, August 2004)