Tuesday, May 10, 2011

Having a Serious Craving For One Of These......

Miss Marna's Curried Lentil Burritos

Burrito Filling

1½ Cups Green Lentils
¼ Cup Beluga lentils
½ Onion Small Dice
1 Yam Small Dice (or Potato if you choose)
1 Small Bag Baby Spinach Rough Chop
½ Bunch Cilantro Rough Chop
½ Cup Jacks Salsa (Pico)
4 Cups Roasted Vegetable Stock
½ Cinnamon Stick
¾ T Ginger
¾ T Garlic
1 Bay Leaf
2T Curry

Cilantro Yogurt
1 Cup Plain Greek Yogurt
¾ Cup Cilantro Rough Chop
¼ Cup Fresh Mint Rough Chop
¼ Cup Red Onion Minced
1 Small Jalapeño Minced
¾ T Ginger
Juice of 1 Lemon
½ T Sugar
Salt & Pepper To Taste

Burrito Shells
(5) 10 inch Flour Tortillas
5 Beaten Eggs
2T Cilantro Rough Chop
1 Package Monterey Jack Cheese Shredded
Salt & Pepper To taste

Sauté onion, garlic, ginger, curry powder and jalapeno in a large skillet over medium-high heat.
Cook until onion softens, stirring often, approximately 5-6 minutes.

Stir in veg stock, salsa, yams, lentils, bay leaf and cinnamon stick.
Reduce heat and simmer, uncovered, until lentils and yams are tender, about 30-40 minutes.
When lentils are cooked, add in spinach, cilantro, salt & pepper.

While lentil mixture cooks, prepare yogurt sauce.
Chill until ready to use.

To Prepare the Burritos:

Combine the eggs, cilantro, salt & pepper in a large pie plate.
Heat Canola Oil in a 12″ skillet over medium-high heat.
Dip both sides of a tortilla in egg mixture, and fry in the oil until tortilla is light golden brown on one side, then flip and fry opposite side.
Sprinkle cheese on tortilla, and allow cheese to melt slightly. Remove tortilla to a work surface.

Place approximately ¾ cup of the lentil mixture on the lower third of each tortilla. Roll tortilla from the bottom, over the filling to cover.
Fold in both side, and roll to the end.

Serve with spiced yogurt sauce.

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