Lentil enchiladas

1 servings

Ingredients

Quantity Ingredient
3 cups Water
1 cup Lentils
1 Onion, chopped (recipe
Called for \"small\" onion, I
Used a large one)
1 Green pepper, chopped
2 teaspoons Garlic (I used fresh
1 each Chopped fresh tomatoes
Oil-free garlic from a jar)
1 teaspoon Red pepper
1 teaspoon Black pepper
1 teaspoon Cumin
½ cup Salsa
1 each Ff tortillas
1 each Salsa

Directions

OPTIONAL GARNISHES

Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionlly.

Reduce heat and let cook til lentils are soft, about 45 minutes.

(Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

NOTE: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says, in this book, that you don't need to soak lentils.

Source: The original version of this recipe can be found in "McDougall's New Cookbook." Modified by yours truly.

Posted by Marie <mariem@...> to the Fatfree Digest [Volume 16 Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....

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