Makes 2 burritos

Total time:45 minutes

Lentil Burritos

¼ cup onion, diced

1 t. curry powder

1 t. jalapenos, diced

1 ½ cup vegetable broth

½ cup tomatoes, chopped

¼ cup brown lentils

1 bay leaf

½ cup chopped frozen spinach

juice of ½ lime

salt to taste

2 10” flour tortillas

1 egg

1 T. milk

1 T. chopped parsley

½ cup Monterey Jack cheese, shredded

Spiced Yogurt

1 cup cilantro

¼ cup scallions

2 t. ginger

1 t. sugar

¼ t. ground cumin

2 cloves garlic, chopped

juice of ½ lime

salt and pepper to tast

½ cup of plain yogurt 

For the filling:

Saute onion, jalapenos, and curry powder in oil in a non-stick skillet over medium-high heat. Cook until onion browns, 5-8 minutes. 

Stir in broth, tomatoes, lentils, and bay leaf.  Reduce and cover; simmer until lentils are tender, 20-30 minutes.  Once they are tender, add spinach, lime and salt. 

For the Yogurt:

Process all the ingredients for the spiced yogurt, except yogurt, in a food processor until minced.  Fold into yogurt.  Keep cool until needed. 

For the Tortillas:

Blend egg, milk and parsley in a pie plate.  Dip both sides of each tortilla in the mixture. 

In a heated skillet, fry tortillas over medium-high heat, until brown, about 1 minute.  Flip over once and sprinkle cheese, continue heating until cheese melts.  Transfer to a work surface. 

To assemble:

Place ¾ cup of lentil mixture on the lower third of the tortilla.  Roll the bottom of the tortilla over the filling, fold in both sides and roll to the end.  Serve with the yogurt.