Red Lentil and Portobello Roll-Ups With Feta and Tomatillo Salsa

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.