A great Mexican-style treat!
- 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
- 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.
- 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.
- 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.
Courtesy of www.canolainfo.org
Spinach & mushroom barley pilaf
This barley pilaf makes a nice light meal on its own, or a delicious side.See recipe About Spinach & mushroom barley pilaf
Curried lentils & vegetables
A simple, yet richly flavoured dish. Enjoy on its own or over warm quinoa, brown rice or millet.See recipe About Curried lentils & vegetables
Root vegetable mash with coriander
This side dish is a great alternative to your traditional side of potatoes! The spice blend makes it pleasantly hot and delicious.See recipe About Root vegetable mash with coriander