Lentil burritos

Ingredients

Serves: 4

• 1 cup (250 mL) split red lentils
• 3 cups (750 mL) water, divided
• 1 Tbsp (15 mL) oil
• 1 medium onion, diced
• 1 green pepper, diced
• 2 large garlic cloves, minced
• 1 Tbsp (15 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 2 tsp (10 mL) ground coriander
• 2 Tbsp (30 mL) tomato paste
• 4 small (6 inch/15 cm) whole-wheat tortillas
• ¼ cup (60 mL) salsa
• ¼ cup (60 mL) fat-free sour cream
• ¼ cup (60 mL) cheddar cheese

Instructions

1. Rinse and drain lentils. Heat lentils and 2 cups (500 mL) water in a medium saucepan over high heat. Once boiling, cover and reduce heat to medium-low and simmer for about 20 minutes. They will be slightly undercooked. Drain if necessary.
2. Meanwhile, heat oil in a frying pan over medium heat; add onion, green pepper and garlic. Cook for about 5 minutes or until tender. Stir in chili powder, cumin and coriander.
3. Add cooked lentils, remaining 1 cup (250 mL) water and tomato paste. Increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer, uncovered, for another 5 minutes until liquid is almost completely absorbed.
4. Warm tortillas for about 30 seconds in the microwave or in a hot frying pan. Lay a tortilla flat and place about ¾ cup (175 mL) of lentil mix in the centre. Top with 1 Tbsp (15 mL) each salsa, sour cream and cheese. Roll up and enjoy.

• Up the veggies: Top with shredded lettuce or shaved purple cabbage, if desired.
• Make it a meal: Serve with a side salad or coleslaw.

Notes

Courtesy of www.canolainfo.org