Curried Lentil Burrito

Cuisine at Home/Cuisine Tonight

• Ready In: 1 hr
• Serves: 4

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.