Lentil Burritos


  • 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.
  • 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
  • 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

Grain 0.7

Meat Alternative 0.7

Milk Alternative 0.2

Vegetables 1.5

Energy sources

Carbohydrates 61%

Fat 17%

Protein 22%

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