Lentil burritos | Heart and Stroke Foundation

Ingredients

• 1 1/2 cups (375 mL) split red lentils
• 3 cups (750 mL) water
• 2 tsp (10 mL) canola oil
• 1 medium onion, diced
• 1 cup (250 mL) green pepper, diced
• 2 large garlic cloves, minced
• 1 1/2 tsp (7 mL) chili powder
• 1/2 tsp (2 mL) ground cumin
• 1 cup (250 mL) water
• 6 tbsp (90 mL) tomato paste
• 8 whole grain tortillas (6-inch/15-cm in diameter)
• 8 tbsp (120 mL) fat-free sour cream, divided
• 8 tbsp (120 mL) salsa, divided
• 8 tbsp (120 mL) shredded low-fat cheddar cheese, divided