Name: Lentil Burritos
Ingredients: 1 1/2 cups split red lentils 375 mL; 3 cups water (750 mL); 2 tsp canola oil (10 mL); 1 medium onion, diced (1); 1 cup green pepper, diced (250 mL); 2 large garlic cloves, minced (2); 1 1/2 tsp chili powder (7 mL); 1/2 tsp ground cumin (2 mL); 1 cup water (250 mL); 6 Tbsp tomato paste (90 mL); 8 whole grain tortillas (6-inch/15-cm in diameter) (8); 1/2 cup fat-free sour cream, divided (125 mL); 1/2 cup salsa, divided (125 mL); 1/2 cup low-fat cheddar cheese, shredded (125 mL)

1 1/2 cups split red lentils 375 mL

3 cups water (750 mL)

2 tsp canola oil (10 mL)

1 medium onion, diced (1)

1 cup green pepper, diced (250 mL)

2 large garlic cloves, minced (2)

1 1/2 tsp chili powder (7 mL)

1/2 tsp ground cumin (2 mL)

1 cup water (250 mL)

6 Tbsp tomato paste (90 mL)

8 whole grain tortillas (6-inch/15-cm in diameter) (8)

1/2 cup fat-free sour cream, divided (125 mL)

1/2 cup salsa, divided (125 mL)

1/2 cup low-fat cheddar cheese, shredded (125 mL)
1. Rinse and drain lentils. In saucepan, bring lentils to a boil, cover and simmer 20 minutes. Slightly undercook. Drain if necessary.

2. In sauté pan, sauté onion, green pepper and garlic in canola oil, but do not brown. Add chili powder, cumin, cooked lentils, water and tomato paste. Stir 2 minutes until it starts to thicken. Cover and cook another 5 minutes.

3. Lay tortilla flat and place 1/2 cup (125 mL) of lentil mix down in centre and roll up. Top each burrito with 1 Tbsp (15 mL) of sour cream, salsa and cheese.