Curry lentil burritos

[Guest guest]

Curried Lentil Burritos - Serves 2

Published in: Cuisine At Home, page 25

Publish April 2005

 

Ingredients

 

For the filling

1 tablespoons Vegetable oil

1/4 cup Onion -- diced

1 teaspoons Curry Powder

1 teaspoons 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 recipe Spiced Yogurt

1 recipe Tomato Chutney

For the Tortilla

1 Egg

1 tablespoons Milk

1 tablespoons Parsley -- chopped

2 10 " Flour Tortilla

1/2 cup Monterey Jack Cheese -- shredded

1 recipe Tomato Chutney

 

Instructions

 

For the filling:

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.

 

For the Spiced Yogurt:

Process all ingredient except yogurt in a food processor until

minced. Stir herb paste into yogurt, chill until ready to serve.

 

For the Tortillas:

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.

 

To assemble the burritos, 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.

 

Exported from A Cook's Books -- Recipe management for Macintosh

 

----------------Sub Recipe----------------

 

Spiced Yogurt

Published in: Cuisine At Home

 

Ingredients

 

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

 

Instructions

 

Process all ingredients except yogurt in a food processor until

minced. Stir herb paste into yogurt, chill until ready to use.

 

Exported from A Cook's Books -- Recipe management for Macintosh

 

----------------Sub Recipe----------------

 

Tomato Chutney

 

Ingredients

 

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

 

Instructions

 

Simmer everything except the raisins for 45 minutes. Add raisins and

simmer

another 10 - 15 minutes.

 

Recipe Notes

 

Serve with Lentil Burrito

 

Exported from A Cook's Books -- Recipe management for Macintosh

 

----------------Sub Recipe----------------

 

Tomato Chutney

 

Ingredients

 

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

 

Instructions

 

Simmer everything except the raisins for 45 minutes. Add raisins and

simmer

another 10 - 15 minutes.

 

Recipe Notes

 

Serve with Lentil Burrito

 

 

 

--mzyummydread...dreaming of rainbows