Add <quantity>1½<unit>cups</unit></quantity> of water to a pot and bring it to a boil

Add <quantity>1<unit>cup</unit></quantity> of red lentils to a bowl. Cover with the hot water and let it sit for 15m to hydrate

Smash and peel <quantity>1</quantity> garlic clove. Remove the core

Add the garlic, <quantity>2<unit>cups</unit></quantity> of picked spinach and <quantity>½<unit>cup</unit></quantity> of walnuts to a blender

Add the juice of <quantity>1</quantity> lemon and <quantity>½<unit>cup</unit></quantity> of nutritional yeast

Add black pepper and salt to taste and <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

Blend on high speed until smooth. Scrape down the sides if needed. The citrus spinach pesto is ready

Drain the lentils

Transfer the hydrated lentils to a blender and add <quantity>½<unit>cup</unit></quantity> of water. If needed, add more water to help blend

Add salt to taste and <quantity>1<unit>tbsp</unit></quantity> of olive oil

Blend on maximum speed until homogeneous

Grease a preheated cast iron skillet with olive oil

Add 2 laddles of the batter into the skillet and spread it. Cook for 3-4m until the edges start to lift

Flip the torilla and grill it for 2-3m until fully cooked. The red lentil tortilla is ready

Roughly chop <quantity>½<unit>head</unit></quantity> of radicchio

Slice <quantity>¼<unit>cup</unit></quantity> of cherry tomatoes

Halve and small dice <quantity>1</quantity> avocado

Crush, peel, and chop <quantity>2</quantity> garlic cloves

Small dice <quantity>1</quantity> small onion

Crumble <quantity>400<unit>g</unit></quantity> of firm tofu by hands and set aside

Heat a skillet over medium heat

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and the chopped garlic and onion. Sauté until golden

Add the crumbled tofu and stir

Add <quantity>1<unit>tbsp</unit></quantity> of Dijon mustard, <quantity>1<unit>tsp</unit></quantity> of turmeric powder and <quantity>1<unit>tsp</unit></quantity> of nutritional yeast and stir for 5-7m until golden brown

Add <quantity>1½<unit>cups</unit></quantity> of coconut milk and mix to combine

Add salt and black pepper to taste

Add the juice of <quantity>½</quantity> a lemon and cook, stirring constantly, for 5m until creamy. The tofu scramble is ready

Spread 2tbsp of the Citrus Spinach Pesto onto each Red Lentil Tortilla. Add spinach leaves to taste

Add chopped radicchio to taste and 2tbsp of the Scrambled Tofu

Add cooked kidney beans, along with the diced avocado and sliced cherry tomatoes to taste

Fold the sides of the tortilla in. Roll it from the bottom up to create a wrap, securing with a toothpick if necessary. The lentil wrap with tofu & spinach pesto is ready

Enjoy!