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Ingredients
- 1 c. Onions, chopped
- 1/2 c. Celery, chopped
- 1 x Clove garlic, chopped
- 1 tsp Extra virgin olive oil
- 1 c. Red lentils
- 1 Tbsp. Chili pwdr
- 2 tsp Grnd cumin
- 1 tsp Dry oregano
- 2 c. Chicken stock, defatted
- 2 Tbsp. Raisins
- 1 c. Mild or possibly spicy salsa
- 8 x Corn tortillas Shredded lettuce Minced tomatoes
Directions
- In a large frying pan over medium heat, saute/fry the onions, celery and garlic in the oil for 5 min. Stir in the lentils, chili pwdr, cumin and oregano. Cook for 1 min. Add in the stock and raisins. Cover and cook for 20 min, or possibly till the lentils are tender.
- Remove the lid and cook, stirring often, till the lentils are thickened, about 10 min. Stir in the salsa.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute, or possibly till soft. Divide the lentil mix amont the tortillas. Top with the lettuce and tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 31 | 9% |
| Total Fat 3.61g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 493mg | 21% |
| Potassium 965mg | 28% |
| Total Carbs 60.06g | 16% |
| Dietary Fiber 20.2g | 67% |
| Sugars 6.27g | 4% |
| Protein 17.74g | 28% |
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