Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa
This 30-minute dinner packs red lentils and lots of vegetables into a tortilla for a healthy meal that's low in fat.
Ingredients
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1/4 habanero pepper, stemmed and minced
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1/2 scallion, chopped
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1 onion, chopped
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6 tomatillos, chopped
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1 tablespoon chopped fresh oregano
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1 garlic clove, minced
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2 tablespoons chopped fresh cilantro
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Salt and pepper to taste
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1/2 cup cooked, cubed zucchini
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1/2 cup toasted fresh corn
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Juice of 1 lime
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Roll-Ups Garnish with 6 sprigs cilantro and 6 radishes, washed and trimmed
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Cooking spray
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1/2 onion, julienned
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1/2 cup diced potatoes
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1 cup sliced portobello mushrooms
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2 garlic cloves, minced
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1/2 cup red lentils
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4 cups vegetable stock
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2 cups fresh spinach
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2 tablespoons chopped fresh oregano
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1/4 teaspoon chile flakes
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1/4 cup feta cheese
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6 flour tortillas, warmed
Directions
1.
Place first 8 salsa ingredients in a food processor; pulse until chunky. Add remaining salsa ingredients. Season.
2.
Coat a saucepan with cooking spray; saute the onion for 5 minutes, stirring frequently. Add potatoes, mushrooms and garlic; cook 10 minutes. Add lentils and stock; cook 25 minutes. Remove from heat; fold spinach, oregano and chile flakes into the mixture. Add feta.
3.
Preheat oven to 425 degrees F. Roll 2 tablespoons of the mixture into each tortilla and place seam side down in a lightly sprayed dish. Bake 20 minutes, until crispy. Serve with salsa. Garnish with cilantro and radishes.
Nutrition information
Calories 366, Total Fat 9 g, Saturated Fat 3 g, Carbohydrate 60 g, Fiber 9 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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