Lentil Burrito Recipe

My husband and I have been making an effort to eat healthier and more sustainably.  This is a tricky balance because cutting out carbs and adding in high protein diets isn’t so great for the planet.  We think we’ve found a pretty good balance of cutting out most processed foods and trying to eat vegetarian 1-2 x per week.  Here is a great recipe that is easy and delicious. It is perfect for leftovers for lunch the next day as well.

 

Lentil and Rice Burritos

  • 2 cups dry lentils
  • 1 package taco seasoning
  • 10 full size tortillas (wheat, gluten free, or whatever you chose)
  • 2 cups of spanish rice (we love goya!)
  • ½ cup shredded cheddar cheese

 

To prepare the lentils, rinse them then add them in a pot with 3 ½ to 4 cups of water or use broth for more flavor.  Simmer on low for about 30 minutes–but keep and eye on them, depending on the size of lentils they may cook faster or slower.  Add your taco seasoning and mix.  Prepare your spanish rice.  Then I just fill and wrap each tortilla with about ½ cup of each the lentils and rice and a little sprinkle of cheese.  They can be eaten right away, or toast them in the oven for a little bit.

I have tried this recipe using a mix of quinoa and lentils and it is delicious and a nice twist.  I hope you enjoy!

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