1. Rinse and drain lentils. In a saucepan, combine lentils
and water to boil, cover and simmer 20 minutes. They will
be slightly undercooked. Drain if necessary.
2. In sauté pan, sauté onion, green pepper and garlic in
canola oil, but do not brown. Add chili powder, cumin,
cooked lentils, water and tomato paste. Stir 2 minutes until
mixture starts to thicken. Cover and cook for another 5
3. Lay a tortilla flat and place 1/2 cup (125 mL) of lentil mix
down in the center and roll up. Top each burrito with dollop
of sour cream, salsa and light sprinkle of shredded cheddar
Serve and enjoy!
1 1/2 cup Red lentils, split
3 cup Water
1 medium Yellow onion (diced)
1 cup chopped Green bell pepper
2 clove(s) Garlic (minced)
1 1/2 tsp Chili powder
1/2 tsp Cumin
2 tsp Canola oil
1 cup Water
6 tbsp Tomato paste, canned
6 small tortilla(s) Whole wheat tortilla
1/4 cup Salsa, ready-to-serve (optional topping)
1/4 cup Sour cream, fat free (divided, optional topping)
1/4 cup shredded Cheddar cheese, reduced fat (18%) (optional topping)
For more probiotics – use Greek yogurt in place of sour cream
For less dairy – use vegan shredded cheese or omit the cheese
Use sprouted grain tortilla wraps!
Lentils are an important source of plant-based protein and are high in fibre!
Dietary servings Per Portion
Meat Alternative 0.7
Milk Alternative 0.2
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