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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cuisine at Home/Cuisine Tonight Ingredients:
1/2 cup diced onion |
2 teaspoons curry powder |
2 teaspoons seeded minced jalapenos |
1/4 cup vegetable oil, divided |
3 cups low sodium vegetable broth |
1 cup chopped tomato |
1 cup cubed red potatoes |
1/2 cup brown lentils, rinsed |
1 bay leaf |
1 cup frozen chopped spinach |
1 lime, juice of |
salt |
2 eggs |
2 tablespoons milk |
2 tablespoons chopped fresh parsley |
4 flour tortillas (10-inch) |
1 cup shredded monterey jack cheese |
Directions:
1. Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
2. Cook until onion begins to brown, 5-8 minutes.
3. Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
4. Stir in frozen spinach and lime juice; season to taste with salt.
5. Blend eggs, milk, and parsley in a pie plate.
6. Heat a large nonstick skillet over med-high heat.
7. Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
8. Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.
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