Lentil Enchiladas

Servings: 1
Ingredients:

3 c  Water
1 c  Lentils
1    Onion, chopped (recipe
Called for 'small' onion, I
Used a large one)
1    Green pepper, chopped
2 ts Garlic (I used fresh
Oil-free garlic from a jar)
1 ts Red pepper
1 ts Black pepper
1 ts Cumin
1/2 c  Salsa
1 ea Ff tortillas

—————————–OPTIONAL GARNISHES—————————–
1 ea Chopped fresh tomatoes
1 ea Salsa

Put water and beans in saucepan on med high heat. Add all ingredients
except salsa and tortillas. Bring to a boil, stirring occasionlly. Reduce
heat and let cook til lentils are soft, about 45 minutes. (Keep stirring
because the beans will stick to the bottom of the pot.) Once the beans are
mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

NOTE: I didn’t soak the beans beforehand and haven’t experienced any
problems. Mary McD says, in this book, that you don’t need to soak lentils.

Source: The original version of this recipe can be found in ‘McDougall’s
New Cookbook.’ Modified by yours truly.

Posted by Marie to the Fatfree Digest [Volume 16
Issue 24] Mar. 28, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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