| Lent-ole Burritos |
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1 & 1/2 cups small lentils, washed and drained
3 cups water 1 medium onion, diced 1 cup diced sweet green pepper 2 large garlic cloves, minced 2 tsp canola oil 1 & 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp garlic powder 1 cup water 6 Tbsp tomato paste 6 to 8 tortillas Low Fat sour cream, to taste Grated Low Fat cheddar cheese, to taste In a saucepan, combine lentils and water; bring to a boil. Reduce heat; cover and simmer 30 minutes. Drai noff 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 and cook over medium-low heat 10 minutes. Reduce heat; cook 5 minutes. Lay a tortilla flat, spoon 1/3 to 1/2 cup lentil mixture down each center of each tortilla. Roll up and serve on a plate of shredded lettuce. Top with sour cream, lentils salsa and cheese. Garnish Ideas: chopped onions, green peppers, jalapeno peppers or black olives. Yields 6 - 8 burritos. |
