Curried Lentil Burrito Recipes

Steps:

• Place first six ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 15-20 minutes. Drain if necessary., Stir zucchini, taco sauce and cheese into lentils. To serve, place about 1/2 cup lentil mixture on each tortilla and roll up.

Steps:

• Rinse lentils and place in a saucepan with the water. Bring to a boil, then cover, and simmer over low heat for 15 minutes. Stir in the curry paste, coconut cream and season with salt to taste. Return to a simmer, and cook for an additional 10 to 15 minutes, until tender.

Steps:

• Put the water in a large pot. Bring to a boil.
• Stir in the lentils and cover. Lower the heat and simmer for 40 minutes.
• Dump the lentils (and any remaining water) into a large bowl. Add the cooked rice, tomato paste, taco seasoning mix. Stir well.
• Lightly grease a large casserole dish. (I use a 9" x 13" cake pan.).
• Preheat your oven to 350°.
• On the counter (or other work space) lay out a tortilla. Put a line of the filling just below the horizontal center. I probably add about 1/2 a cup of filling to each burrito.
• Make sure that there is about an inch or so at either end of the line that doesn't have filling on it.
• Place a couple of slices of cheese on top of the line of filling.
• I have also placed some sliced and pan fried chicken breast on top at this point as well. Makes my Fiance happy when he can see meat in a meal.
• Fold up the bottom of the tortilla to cover the filling (or partially cover). Then fold over both sides. Then continue rolling to the top.
• The burrito should be about 1 1/2" wide and about 4" long.
• Place seam side down in the prepared pan.
• Continue with the rest of the wraps.
• At this point, you can either put them in the oven as is, or you can top them with some grated cheese. I think about 1/2 a cup of grated cheese would be more than sufficient. I don't usually top mine with the cheese.
• Place in the oven. Cook for about 20-30 minutes. It depends on whether or not you used cheese.
• The tops don't usually get too brown for me. They just get a lovely crustiness to them. You could rub some butter on top before cooking if you wanted them to brown a bit more.
• Let stand for a few minutes before serving.
• First time I made this, I only made 5 and I had about a cup of leftover filling. We ate the leftover filling as Sloppy Joe's on a nice crusty roll. I enjoyed it heated up on it's own.

Steps:

• Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
• Cook until onion begins to brown, 5-8 minutes.
• Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
• Stir in frozen spinach and lime juice; season to taste with salt.
• Blend eggs, milk, and parsley in a pie plate.
• Heat a large nonstick skillet over med-high heat.
• Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
• Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.

Steps:

• In a 2-quart saucepan, heat water, lentils, onion, and 1/2 tsp. salt to boiling over medium heat.
• Reduce heat to low and cook, partially covered, until lentils are tender but not mushy-about 30 minutes.
• Meanwhile, in medium-size skillet, heat oil over medium heat; add curry and cook 30 seconds.
• Remove from heat and cool 5 minutes; stir in yogurt, honey, and remaining 1/4 tsp. salt.
• Drain lentil mixture in strainer; transfer to large serving bowl.
• Fold in yogurt mixture, carrot, and parsley.
• Just before serving, core apple and thinly slice; gently stir slices into lentil mixture and serve.