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Curried Lentil Burritos
(Cuisine at home, April 2005, Issue 50, p. 25)
Makes: 2 Burritos Total Time: About 45 Minutes Rating: Intermediate
For the Filling—
Saute in 1 T. Vegetable Oil:
1/4 cup onion, diced
1 t. curry powder
1 t. jalapeño, minced
Stir in and Simmer; Finish with:
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 frozen chopped spinach
Juice of 1/2 a lime
Salt to taste
For the Spiced Yogurt—
Process; Stir in:
1 cup cilantro leaves and stems
1/4 cup scallions, sliced (white and green parts)
2 t. fresh ginger, chopped
1 t. sugar
1/4 t. ground cumin
2 cloves garlic, chopped
Juice of 1/2 a lime
Salt and cayenne to taste
1/2 cup plain yogurt
For the Tortillas—
Blend:
1 egg
1 T. milk
1 T. chopped fresh parsley
Dip; Fry in 1 T. Vegetable Oil:
2 10-inch tortilla
Sprinkle with:
1/2 cup Monterey Jack cheese, shredded
Saute onion, curry powder, and jalapeño for the filling in oil in a nonstick skillet over medium-high heat. Cook until onion begins to brown, 5–8 minutes, stirring often.
Stir in broth, tomatoes, potatoes, lentils, and bay leaf. Reduce heat and simmer, uncovered, until lentils are tender, 20–30 minutes. Meanwhile, prepare the spiced yogurt while lentils cook. Finish lentils with spinach (no need to thaw it first), lime juice, and salt.
Process all ingredients for spiced yogurt except the yogurt in a food processor until minced. Stir herb paste into yogurt; chill until ready to serve.
Blend egg, milk, and parsley for the tortillas 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 minute; 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.
Nutrition Information (Per burrito with spiced yogurt):
866 calories 34% calories from fat 40g total fat 118g carb. 1480mg sodium 26g fiber
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Tammy