Curried Lentil Burritos

Serves 2
Published in: Cuisine At Home

For the filling
1 tablespoons Vegetable oil
1/4 cup Onion -- diced
1 teaspoons Curry Powder
1 teaspoons Jalapeno -- minced
1 1/2 cups Vegetable broth
1/2 cupTomatoes -- chopped
1/2 cup Red potatoes -- cubed
1/4 cup Brown lentils
1 Bay Leaf
1/2 cup Spinach -- frozen chopped
1/2 juice Lime
Salt to taste
1 recipe Spiced Yogurt
1 recipe Tomato Chutney

For the Tortilla
1 Egg
1 tablespoons Milk
1 tablespoons Parsley -- chopped
210"Flour Tortilla
1/2 cup Monterey Jack Cheese -- shredded
1 recipe Tomato Chutney

For the filling: Saute onion, curry powder, and jalapeno in oil in a
nonstick skillet   over medium high heat. Cook until onion begins to
brown, 5 to 8   minutes, stirring often.  Stir in broth, tomatoes,
potatoes, lentils, and bay leaf. Reduce heat   and simmer, uncovered,
until lentils are tender, 20 to 30 minutes.   Meanwhile, prepare the
spiced yogurt while lentils cook. finish   lentils with spinach (no need
to thaw it first), lime juice, and salt.

For the Spiced Yogurt: Process all ingredient except yogurt in a food
processor until    minced. Stir herb paste into yogurt, chill until ready
to serve.

For the Tortillas: Blend egg, milk, and parsley 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 minutes; 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.

To assemble the burritos, place 3/4 cup of lentil filling on the lower
third of each tortilla, then roll the bottom of the tortilla over the
filling to cover. Fold in both sides and roll to the end.  Serve with the
yogurt.

Spiced Yogurt
Published in: Cuisine At Home

1 cup Cilantro  -- leaves and stems
1/4 cup Scallions -- white and green parts
2 teaspoons Ginger  -- chopped
1 teaspoons Sugar
1/4 teaspoons Cumin -- ground
2 clove Garlic -- chopped
1/2 juice Lime
Salt and cayenne -- to taste
1/2 cupYogurt -- plain

Process all ingredients except yogurt in a food processor until  
minced. Stir herb paste into yogurt, chill until ready to use.

Tomato Chutney

1Red onion -- small dice
2 inches Ginger -- grated
1 cup Apple cider vinegar
1/2 cup Balsamic vinegar
1 1/4 cups Sugar
16 Plum tomatoes -- peeled and diced
1/3 cup Raisins

Simmer everything except the raisins for 45 minutes.  Add raisins and
simmer another 10 - 15 minutes.

Recipe Notes

Serve with Lentil Burrito
Tomato Chutney

1 Red onion -- small dice
2 inchesGinger -- grated
1 cup Apple cider vinegar
1/2 cup Balsamic vinegar
1 1/4 cups Sugar
16 Plum tomatoes -- peeled and diced
1/3 cup Raisins

Simmer everything except the raisins for 45 minutes.  Add raisins and
simmer another 10 - 15 minutes.

Recipe Notes
Serve with Lentil Burrito

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