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
Continue After Advertisement
Ingredients
-
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
Directions
-
Heat the olive oil in a skillet. Add the onion, carrot, ginger, garlic and sauté gently for 3 minutes.
-
Next stir the spices and curry powder into the onion mixture and cook for a further 2 minutes.
-
Add the tomato paste, lentils and chicken broth water mixture. Stir well to combine the ingredients.
-
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.
-
Make up the tortilla as required, spooning a generous amount of lentils into the center, top with sour cream and chopped cilantro
See what other Food52ers are saying.