Curried Lentil Tortilla

By Jane McKay
February 3, 2015
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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

Serves: 8

  • 2 tablespoons light olive oil
  • 1 cup onion, diced
  • 1 cup carrots, diced
  • 2 teaspoons ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon coriander seed, ground
  • 1 teaspoon turmeric, ground
  • 1 teaspoon cumin, ground
  • 1 tablespoon curry powder
  • 1 tablespoon tomato paste
  • 1.5 cups French green lentils
  • 3 cups vegetable or chicken broth
  • 1 packet flour tortilla
  • 1 cup light sour cream
  • 2 tablespoons cilantro, chopped
  1. Heat the olive oil in a skillet. Add the onion, carrot, ginger, garlic and sauté gently for 3 minutes.
  2. Next stir the spices and curry powder into the onion mixture and cook for a further 2 minutes.
  3. Add the tomato paste, lentils and chicken broth water mixture. Stir well to combine the ingredients.
  4. 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.
  5. 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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