- 1 1/2 cups spilt red lentils
- 3 cups water
- 2 tsp canola oil
- 1 medium onion, diced
- 1 cup green pepper, diced
- 2 large garlic cloves, minced
- 1 1/2 tsp chile powder
- 1/2 tsp ground cumin
- 1 cup water
- 6 Tbsp tomato paste
- 8 flour tortillas
- fat free sour cream, optional*
- salsa, optional
- low-fat cheddar cheese, optional*
1 Rinse and drain lentils. Bring lentils and water to boil, cover and simmer 20 minutes. Slightly under cook. Drain if necessary.
2 In frying pan, saute onion, green pepper and garlic in canola oil, but do not brown. Add chile powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until it starts to thicken. Cover and cook for another 5 minutes.
3 Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix down the center and roll up. Top each burrito with dollop of sour cream, salsa and light sprinkle of cheddar cheese.