Lentil Burritos
February 13, 2010 in beans, Meatless
File this one under super frugal.
Husband is not a fan of beans. At all. But it’s been exceptionally cold down here (it snowed yesterday!) and I don’t like going out in the cold which means we have to eat what we have. So when I put these in front of him I said what my BFF’s family always tells her when lentils are on the table: “Jesus ate his lentils”. Totally guilted him into trying it.
Everyone loved them! They were seriously delicious and hardly tasted like lentils. Chili powder would be excellent added in but you know… snow = me not going to store.
Lentil Burritos
Ingredients
- 1 cup lentils
- 1 clove garlic, minced
- 1 cup onion, diced
- 3 cups veggie broth
- 2 cups water
- 1 can Rotel
- 2 teaspoons ground cumin
- ½ teaspoon oregano
- burrito wraps
- cheese, lettuce, salsa (optional)
Instructions
- Layer lentils, garlic and onions in bottom of slow cooker. Pour in broth, water, and Rotel. Sprinkle cumin and oregano over top. Cook on low 6 to 8 hours. Serve in wraps with preferred toppings.
I love lentils and am looking forward to trying this–did you do anything to prepare the lentils ahead of time? (Rinse, soak, etc.?) I’ve actually never cooked them before. Thanks!
Yeah, rinse them and just look through them to make sure there’s no little rocks or something. But you shouldn’t need to soak them if you’re using a slow cooker. If you wanted to cook them on the stove, I would soak them overnight.
Thanks for reading and commenting! :)
Thanks for your quick reply!
Are all the measurements correct in this recipe? I’m 5 hours in and have nothing but soup!!! It seems like there is WAAAAY to much liquid!
Yeah, those are the measurements I use. Were you able to salvage it? I’m sorry it didn’t work out. :(
I scooped out about a cup and a half of liquid from the crock pot and it was still soup, so I dumped everything in a large no-stick skillet and simmered it down for the last hour. Probably won’t try this one again…
Sounds yummy. Did you make your wraps in photo? If so how?
I did make them! I used this recipe: http://allrecipes.com/recipe/mexican-whole-wheat-flour-tortillas/detail.aspx but I didn’t roll them thin enough. They were a little too doughy so roll them thinner than you think they need to be. :)
I bought my lentils–the only kind on the shelf were regular greenish ones. I wonder if type of lentil may be the reason Mindy’s were soupy? This bag says 2 cups lentils to 8 cups water, so this recipe does ask for more liquid between the broth, water and Rotel.
Amanda, what type of lentils did you use? Thanks!
And one more ?: what size slow cooker did you use? Thank you!
I also bought the little green ones. I have a teeny tiny slow cooker (maybe 3 quarts?) so I guess that could have something to do with it.
Thanks. Mine is 3.5 quarts, and I also just got the basic lentils from the grocery. I made it yesterday and like Mindy, I also had too much liquid (and I only added about 1/2 a cup of water instead of the 2 cups), and the lentils weren’t fully cooked after 8 hours, so I turned up the slow cooker to high and let it cook for another 2 hours or so. That did the trick, so if I make again, I’ll cook them on high. Thanks for your help!