Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa
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Ingredients
- 1/4 habanero pepper, stemmed and minced
- 1/2 scallion, chopped
- 1 onion, chopped
- 6 tomatillos, chopped
- 1 tablespoon chopped fresh oregano
- 1 garlic clove, minced
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
- 1/2 cup cooked, cubed zucchini
- 1/2 cup toasted fresh corn
- Juice of 1 lime
- Roll-Ups Garnish with 6 sprigs cilantro and 6 radishes, washed and trimmed
- Cooking spray
- 1/2 onion, julienned
- 1/2 cup diced potatoes
- 1 cup sliced portobello mushrooms
- 2 garlic cloves, minced
- 1/2 cup red lentils
- 4 cups vegetable stock
- 2 cups fresh spinach
- 2 tablespoons chopped fresh oregano
- 1/4 teaspoon chile flakes
- 1/4 cup feta cheese
- 6 flour tortillas, warmed
Directions
Place first 8 salsa ingredients in a food processor; pulse until chunky. Add remaining salsa ingredients. Season.
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.
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.

stephanie.devlin says:
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this recipe is horr-eeee-blay!
1/25/2010 06:50:17 PM Report Abuse