Recipe: Lent-ol Burrito

Lent-ole Burrito

375 mL Instant Lentejas (or already soaked lentils)
750 mL water
1 medium onion, diced
250 mL diced sweet green pepper
2 large garlic cloves, minced
10 mL canola oil
7 mL chili powder
2 mL cumin
2 mL garlic powder
250 mL water
156 mL can tomato paste
6-8 tortillas
low-fat sour cream
grated low-fat cheddar cheese
chopped green onion
black olives
shredded lettuce

In a saucepan, combine lentils and water; bring to a boil. Reduce heat; cover and simmer 14 minutes. Drain off any excess water.

In a skillet, over medium heat, saute onion, pepper and garlic in oil 2 minutes.

Add chili powder, cumin, garlic powder, lentils, water and tomato paste. Stir until it starts to thicken. Cover, cook over medium-low heat 10 minutes. Reduce heat; cook 5 minutes.

Lay a flour tortilla flat, spoon 75 to 125 mL (1/3 to 1/2 cup) lentil mixture down center of each tortilla. Roll up and serve on a plate of shredded lettuce. Top with sour cream, low-fat grated cheese, chopped green onion and black olives.

Servings: 6-8