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

Rated : 
 by 1 person
Makes: 6 servings Prep 30 mins Bake 425°F 20 mins View Nutrition Facts


  • 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
  • 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


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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What do you think? Rate this recipe!

stephanie.devlin wrote:

this recipe is horr-eeee-blay!

1/25/2010 06:50:17 PM Report Abuse

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