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A great Mexican-style treat!

Prep Time:
Cook Time:
Serving Size:
1 burrito


  • 1½ cups (375 mL) split red lentils
  • 3 cups (750 mL) water
  • 1 medium onion, diced
  • 1 cup (250 mL) green pepper, diced
  • 2 large garlic cloves, minced
  • 1½ tsp (7 mL) chile powder
  • ½ tsp (2 mL) ground cumin
  • 2 tsp (10 mL) canola oil
  • 1 cup (250 mL) water
  • 6 Tbsp (90 mL) tomato paste
  • 8 (6-inch; 15 cm) whole grain tortillas
  • Optional: Low fat sour cream, salsa, cheddar cheese


  1. Rinse and drain lentils. In a saucepan, combine lentils and water to boil, cover and simmer 20 minutes.They will be slightly undercooked. Drain if necessary.
  2. In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chile powder,cumin, cooked lentils, water and tomato paste. Stir 2 minutes until mixture starts to thicken. Cover andcook for another 5 minutes.
  3. Lay a tortilla flat and place 1/2 cup (125 mL) of lentil mix down in the center and roll up. Top eachburrito with dollop of sour cream, salsa and light sprinkle of shredded cheddar cheese. 


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Nutritional Information Per 1 burrito
Amount % Daily Value
Calories 380
Fat 6 g 9 %
Saturated 1 g
+ Trans 0 g
Cholesterol 0 mg
Sodium 420 mg 18 %
Carbohydrate 59 g 20 %
Fibre 13 g 52 %
Protein 17 g

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