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

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Makes: 6 servings Prep 30 mins Bake 425°F 20 mins View Nutrition Facts

Ingredients

Salsa:

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

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.

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

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