Curried Lentil Burritos with Cilantro Lime Yogurt Sauce
Ingredients
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
Instructions
- 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.
Notes
This recipe was originally from a Cuisine at Home magazine issue No. 50
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I used to make these for my daughter when she was in college about an hour or so from home. They were so good and had so much flavor. I need to make these again. Always a big hit.
Curried Lentil Burritos with Cilantro Lime Yogurt Sauce
Ingredients
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
Instructions
- 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.
Notes
This recipe was originally from a Cuisine at Home magazine issue No. 50
