This recipe for a Chard Wrap with Mushrooms and Lentils is a variation on the vegetable burrito found in Mayumi's Kitchen - a book that has inspired my passion for macrobiotic cuisine. My recipe calls for chard leaves instead of Mayumi's tortilla wraps and uses a mix of vegetables and brown lentils (known as Masoor dal), flavored by the spices of my own South Asian background. The combination of unique Indian flavoring and refined Japanese cooking makes these little wraps and easy and tasteful lunch.

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