·         1 tbsp olive oil

·         1 large yellow onion chopped

·         4 chopped garlic cloves

·         1 tsp red pepper flakes

·         2 tsp curry powder

·         1tsp cardamom

·         11/4tsp slt

·         1 cup red lentils, rinsed

·         1 peeled and chopped mango

·         21/2 cups water

·         6 whole wheat wraps


·         1 cup plain yogurt

·         1 tbsp chopped fresh mint

·         1 tsp lime juice


Heat oil in a deep skillet over medium heat. Add onion and cook 5 minutes until translucent. Add garlic and cook 1 minute more. Stir in red pepper flakes, curry, cardamom and salt. Add lentils and mango. Mix well.

Pour in water and bring to a boil. Cover and turn heat to low. Cook 20 to 30 minutes, stirring occasionally until water is absorbed and lentils are tender. Stir in parsley.

Mix sauce ingredients together in small bowl.

Fill chapati or wraps with curry. Drizzle with Mint Cooling Sauce. Roll and serve.

Recipe by Jenny Hurst, PCC Cooks instructor