This was another dinner request from Lindsay…what’s funny is that we couldn’t remember what the recipe was, where I had found it, or when we had eaten it, but we both remembered the sauce. Garlicky and super-flavorful, this sauce is great spooned over anything…not just these burritos. We spooned it over the burritos and some steamed broccoli the first night, used it as a salad dressing the second night, and spread it on falafel sandwiches the third night.
I finally located the recipe in an old issue of Cuisine at Home. I changed it quite a bit, and the recipe that follows is my version.
Curried Lentil Burritos
- 1/2 cup diced onion
- 2 teaspoons curry powder
- 2 teaspoons minced jalapeno
- 3 cups vegetable broth
- 1 cup chopped tomatoes
- 1 cup cubed red potatoes
- 1/2 cup brown lentils
- 2 bay leaves
- 6 ounces fresh baby spinach leaves
- Juice of 1 lime
- Salt to taste
- 4 to 6 whole wheat tortillas
- Cilantro Scallion-Spiced Yogurt (recipe follows)
Saute onion, curry powder, and jalapeno in oil in a nonstick skillet over medium-high heat. Cook until onion begins to brown, 5 to 8 minutes, stirring often. Stir in broth, tomatoes, potatoes, lentils, and bay leaves. Reduce heat and simmer, uncovered, until lentils are tender, 20 to 30 minutes. Add spinach and stir until wilted; add lime juice and salt.
Heat the tortillas in a nonstick pan, in the oven, or over the flame until soft and pliable. Fill with lentil mixture and spiced yogurt.
Cilantro Scallion-Spiced Yogurt
- 1 cup cilantro leaves and stems
- 1/4 cup scallions, sliced (white and green parts)
- 2 teaspoons fresh ginger, chopped
- 1 teaspoon sugar
- 1/4 teaspoon ground cumin
- 2 cloves garlic, chopped
- Juice of 1/2 lime
- Salt and cayenne to taste
- 1 1/2 cups (12 ounces) plain yogurt
Process all ingredients except yogurt in a food processor until minced. Stir herb paste into yogurt; chill until ready to serve.
Makes 4 to 6 servings.