Recipe Archives->Vegetarian->Lentil Burritos

Curried Lentil Burritos
Serves 2

1 tablespoons vegetable oil
1/4 cup onion, diced
1 teaspoon curry powder
1 teaspoon jalapeno, minced
1 1/2 cups vegetable broth
1/2 cup tomatoes, chopped
1/2 cup red potatoes, cubed
1/4 cup brown lentils
1 bay leaf
1/2 cup spinach, frozen chopped
1/2 juice lime
Salt to taste

1 egg
1 tablespoon milk
1 tablespoon parsley, chopped
2 10" flour tortilla
1/2 cup Monterey Jack cheese, shredded

Saute onion, curry powder, and jalapeno in oil in a nonstick skillet
over medium high heat. Cook until onion begins to brown, 5 to 8
minutes, stirring often.  Stir in broth, tomatoes, potatoes, lentils,
and bay leaf. Reduce heat and simmer, uncovered, until lentils are
tender, 20 to 30 minutes.  Meanwhile, prepare the spiced yogurt
while lentils cook.  Finish lentils with spinach (no need to thaw
it first), lime juice, and salt.

Process all ingredient except yogurt in a food processor until
minced. Stir herb paste into yogurt, chill until ready to serve.

Blend egg, milk, and parsley in a pie plate. Heat a 12" nonstick
skillet over medium high heat.  Dip both sides of a tortilla in the
egg mixture, then fry in half of the oil until golden brown on one
side, about 1 minutes; flip the tortilla over.  Sprinkle with 1/4
cup cheese and continue frying until second side is brown, about 1
minute; transfer to a work surface.  Add the remaining oil to the
skillet and fry the other tortilla in the same manner.

Place 3/4 cup of lentil filling on the lower third of each tortilla,
then roll the bottom of the tortilla over the filling to cover.
Fold in both sides and roll to the end.  Serve with the yogurt.


Spiced Yogurt

1 cup cilantro, leaves and stems
1/4 cup scallions, white and green parts
2 teaspoons ginger, chopped
1 teaspoons sugar
1/4 teaspoons cumin, ground
2 clove garlic, chopped
1/2 juice lime
Salt and cayenne, to taste
1/2 cup yogurt, plain

Process all ingredients except yogurt in a food processor until
minced. Stir herb paste into yogurt, chill until ready to use.


Tomato Chutney
                                                                                
1 red onion, small dice
2 inches ginger, grated
1 cup apple cider vinegar
1/2 cup balsamic vinegar
1 1/4 cups sugar
16 plum tomatoes, peeled and diced
1/3 cup raisins

Simmer everything except the raisins for 45 minutes. Add raisins
and simmer another 10 to 15 minutes.

Printable version: lentil-burritos.txt.