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Ingredients:
3 cup water
1 cup lentils
1 onion, chopped (recipe
1 called for small onion, i
1 used a large one)
1 green pepper, chopped
2 tsp garlic (i used fresh
1 oil-free garlic from a jar)
1 tsp red pepper
1 tsp black pepper
1 tsp cumin
1/2 cup salsa
1 each ff tortillas
OPTIONAL GARNISHES
1 each chopped fresh tomatoes
1 each salsa
Instructions:
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@rails.coat.com> 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@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80ß
Servings: 1
Chemically speaking, chocolate really is the world's perfect food. Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
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Lentil Enchiladas Recipe brought to you by Mexican Recipes To-Go
