Lentil Leftover Burrito

Corey and I were recently invited over to a friends where we were served a super tasty vegan Shepard’s Pie-filled with lentils and covered in yummy mashed potatoes. I decided I need to branch out and find new ways of serve grains and pulses. Here is my first attempt. A burrito filled with many of the same ingredients as usual but made in a slightly different way. Burritos are a great way to finish up what is left in your fridge from the night before–adding a new flair to whatever it is you are trying to eat up.

Lentil-Burrito

Lentil Leftover Burrito

(serves 2-3)

Lentils:

  • 2 cups of brown lentils, soaked for a few hours
  • 1 veggie broth cube
  • 2 tablespoons soy sauce
  • 1 tsp cumin
  • 1 tsp coriander
  • dash of cayenne
  • dash of salt

Burrito:

  • chopped tomato or canned salsa
  • 3 cups spinach
  • roasted veggies (whatever you have on hand – I used cauliflower, broccoli, chopped cabbage, cashew nuts, onion and carrots )
  • 1/2 cup tahini (prepared with 1 finely chopped garlic clove, 1/2 tsp za’atar spice, 1/2 cup water and 1/4 cup lemon juice)
  • 4-6 tortilla shells (plain, whole wheat, or brown rice if you can’t have gluten)
  1. Presoak lentils for about 2 hours to make them easier to digest. (Usually I just set some out after breakfast and leave them for the day so they are ready for dinner preparation).
  2. Preheat oven at 180C or 350F for veggies.
  3. Drain lentils and place in a saucepan covered with about two inches of water. Add a mashed up broth cube. Bring to a boil and let simmer (half covered) for about 45 minutes or until the water has boiled away and the lentils are cooked through.
  4. Add soy sauce, cumin, coriander, a dash of cayenne and salt to the saucepan. Mix together and add extra of any of the ingredients to taste. Set aside.
  5. Wash and chop veggies and nuts (if using) into bite sized pieces. Cover with olive oil, a pinch of salt and a few grids of pepper. Place on roasting pan and cook for half and hour to 45 minutes until slightly brown.
  6. Chop tomato or open can of salsa.
  7. Place the spinach into a frying pan on medium heat with a few tbs of water. Let the spinach wilt for a few minutes and remove.
  8. Prepare tahini with fresh lemon juice, 1 chopped garlic clove, za’atar and water. Whisk together ingredients in a bowl. Add more of ingredients to desired taste and texture.
  9. Place a frying pan on low/medium heat. Add a tortilla shell and warm for a minute or two. Flipping to get both sides.
  10. Remove the shell from the pan and fill the middle of the tortilla with ingredients (including tahini). Roll into a burrito (folding in the bottom and sides-sticking a toothpick in the tortilla, if needed, to hold together)
  11. Place the burrito back on the frying pan and let the it fry for a few more minutes (flipping, if possible) until slightly browned (or just lightly warm depending on what you like).
  12. Repeat for each burrito and serve with extra tahini.

Note: You can really add whatever you like with the lentils and burrito shell. Perhaps one of the cashew sauces found earlier in the blog in place of the tahini–like this cashew lime sour cream.

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