Total Time
Prep 15 mins
Cook 25 mins

A lentil burrito that can be eaten hot or cold. From the Chicago Tribune: 11/13/90. (I'm guessing on the prep time but it should'nt take much more than 15 - 20 minutes). It can be made with vegetable stock for vegetarians.

Ingredients Nutrition


  1. Wash& drain lentils.
  2. Bring to a boil with stock; cover, simmer until just tender, about 20 min.
  3. Drain if necessary.
  4. Heat oil on medium heat.
  5. Cook onion, garlic, zucchini, pepper to tender crisp.
  6. Stir in lentils, hot sauce,& taco sauce.
  7. Adjust seasonings.
  8. Stir in cheese.
  9. Spoon 1/2 C of mixture down center of each tortilla.
  10. Roll up (Can assemble ahead& reheat rolled in dampened paper towels in microwave).
  11. Can be eaten hot or cold.
Most Helpful

5 5

We love these and make exactly as written but without hot sauce so it's a kid friendly meal. We think best combo is equal mixture of red and green lentils (half and half). Easy to make ahead and then reheat when ready to melt cheese.

5 5

I just made this recipe for the 2nd time and I LOVE it! So much flavor, easy to make and freezes really well. Super healthy too! Thank you! I used whole wheat tortillas but the rest was the same.

5 5

Our first lentil experience. My husband is not too quick to try new things but loved the lentils. Initially I just told him it was a "new" bean burrito recipe. He thought they tasted "nutty" and liked the texture. I used all veggies from garden and instead of taco sauce used a cup of fresh homemade salsa that I made yesterday. I am sure in the winter, taco sauce will add a different twist and great flavor too. Cannot wait to try other lentil recipes too!