Friday, 28 March 2014

Lentil Burritos

I made these for lunch one day last week and ate it cold. They were superb and probably even better hot. I had lots of the lentil mixture left over so I'm going to try them with sausages this weekend.

Lentil Burritos (from The Garden Grazer)
(Serves 2)

40g dried green lentils
1 small tin chopped tomatoes
50g baby spinach
2 cloves garlic, crushed
1/2 onion, chopped
1 tsp cumin
1/2 tsp oregano
2 tortillas
feta cheese
salt and pepper

Put the lentils into a large saucepan and cover with water. Bring to the boil and cook according to packet instructions.

In a large frying pan, heat a little oil and saute the onion, garlic, 1/2 tsp cumin, and oregano on a medium-high heat for about 7-8 mins.

Reduce  the heat  and add the cooked lentils, chopped tomatoes, spinach and the rest of the cumin. Season and cook for 10 mins, stirring occasionally.

Spoon the mixture onto tortillas, top with the feta, roll up and serve.

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