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In a saucepan, combine lentils and water; bring to a boil. Reduce heat; cover and simmer 14 minutes. Drain off any excess water. In a skillet, over medium heat, sauté onion, pepper and garlic in oil 2 minutes. Add chili powder, cumin, garlic powder, lentils, water and tomato paste. Stir until it starts to thicken. Cover, cook over medium-low heat 10 minutes. Reduce heat; cook 5 minutes. Lay a flour tortilla flat, spoon 75 to 125 mL (1/3 to 1/2 cup) lentil mixture down center of each tortilla. Roll up and serve on a plate of shredded lettuce. Top with sour cream, low-fat grated cheese, chopped green onion and black olives.
6-8 servings. |
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| Ingredients |
| 375 mL |
Nona's Instant Lentejas |
| 750 mL |
water |
| 1 |
medium onion, diced |
| 250 mL |
diced sweet green pepper |
| 2 |
large garlic cloves, minced |
| 10 mL |
canola oil |
| 7 mL |
chili powder |
| 2 mL |
cumin |
| 2 mL |
garlic powder |
| 250 mL |
water |
| 156 mL |
can tomato paste |
| 6-8 |
tortillas |
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low-fat sour cream |
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grated low-fat cheddar cheese |
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chopped green onion |
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black olives |
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shredded lettuce |
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