Lentil Burritos | Fletchers Mill

Ingredients

• 16 ozs. plain, Greek yogurt
• 1 cup fresh parsley leaves, packed
• ¼ cup green onions
• 3-4 cloves garlic
• 2 teaspoons ground ginger
• ¼ cup lime juice
• 1 tablespoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• ¼ teaspoon ground cayenne pepper
• 3 cups chicken broth
• 1 medium onion, diced finely
• 1 cup unpeeled red potato, cubed into dice-sized pieces
• ½ cup brown lentils
• 1 chipotle pepper in adobo, chopped
• 1 tablespoon hot or mild curry powder
• ¼ teaspoon fresh cracked black pepper
• ¼ teaspoon cayenne
• 14 ozs. diced tomatoes
• 10 ozs. fresh spinach, cleaned, stemmed and chopped
• 10-inch burrito flour tortillas, 1-2 per person
• 2-3 whole eggs
• ¼ cup fresh parsley, copped
• 2 tablespoons whole milk
• 8 ozs. shredded Monterey Jack cheese