Author Notes
A healthful and easy to assemble slow cooker curried lentil tortilla, born out of a desire to feed hungry mouths at Halloween a simple, low maintenance and whole food dinner. This has become a favorite in our home. Spoon the lentils into warm tortilla and top with sour cream and cilantro. Serve with a refreshing light Mexican beer, a mango yoghurt smoothie or an iced Chai Latte. —Jane McKay
Ingredients
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2 tablespoons
light olive oil
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1 cup
onion, diced
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1 cup
carrots, diced
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2 teaspoons
ginger, minced
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2 teaspoons
garlic, minced
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1 teaspoon
coriander seed, ground
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1 teaspoon
turmeric, ground
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1 teaspoon
cumin, ground
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1 tablespoon
curry powder
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1 tablespoon
tomato paste
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1.5 cups
French green lentils
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3 cups
vegetable or chicken broth
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1 packet
flour tortilla
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1 cup
light sour cream
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2 tablespoons
cilantro, chopped
Directions
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Heat the olive oil in a skillet. Add the onion, carrot, ginger, garlic and sauté gently for 3 minutes.
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Next stir the spices and curry powder into the onion mixture and cook for a further 2 minutes.
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Add the tomato paste, lentils and chicken broth water mixture. Stir well to combine the ingredients.
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Pour the lentil mixture into the slow cooker and cook on LOW for 5 hours or HIGH for 2 ½ hours. This can be left on the warm setting for up to 2 hours once cooked.
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Make up the tortilla as required, spooning a generous amount of lentils into the center, top with sour cream and chopped cilantro
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