Daily Random Recipe
INGREDIENTS:
- 2 t olive oil
- 1 medium onion, chopped (about 1 cup)
- 1 medium jalapeno pepper, seeded and finely chopped (about 2 T)
- 2 garlic cloves, minced
- 2 t ground cumin
- 1/2 cup brown lentils, rinsed and picked over
- 1 3/4 cups vegetable broth
- 1/2 cup bulgur
- 1 medium tomato, seeded and diced or 1 cup canned diced tomatoes
- 1/4 cup chopped fresh parsley
- 1 T lemon juice
- 1/2 t salt
- 1/4 t freshly ground black pepper
- 8 flour tortillas (soft taco size – 7.5 inches / 19 cm)
- 2 T lemon juice
- 1 T extra-virgin olive oil
- 1/4 t salt
- 1/8 t freshly ground black pepper
- 1 1/2 cups grated carrots (about 3-4 medium carrots)
- 1 1/2 cups shredded lettuce leaves, washed and dried
- 1/2 cup fresh cilantro leaves, washed and dried
- 1/2 cup plain soy yogurt
In large saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 2 to
3 minutes or until softened, stirring often. Add jalapeno, garlic and cumin; cook
30 seconds, stirring. Add lentils and stir to coat. Add broth and bring to a simmer.
Reduce heat to low, cover and simmer for 20 minutes.
Meanwhile, preheat oven to 325F/160C.
After lentils have simmered 20 minutes, stir in bulgur and tomato; simmer, covered,
about 20 minutes longer or until lentils and bulgur are tender and most of the liquid
has been absorbed.
While bulgur is simmering, warm tortillas and prepare garnishes: wrap tortillas in a
sheet of aluminum foil. Place packet in oven and heat for about 20 minutes. In small
bowl, whisk 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and
1/8 teaspoon pepper. Add carrots and toss to coat.
When pilaf is ready, stir in parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt and
1/4 teaspoon pepper.
To serve, spoon a scant 1/2 cup lentil pilaf down center of a warm tortilla. Top
with carrot salad, lettuce, cilantro and a dollop of yogurt. Fold tortilla over filling and
roll up.
Yields: 4 servings (3 1/2 cups pilaf).