Vegan, gluten-free (with gf tortillas)
Serves about 4
1 1/4 cups dried brown lentils
15 oz. can diced tomatoes
3 oz. baby spinach (I often double this)
4 cloves garlic
1 medium onion
2 tsp. cumin
1 tsp. oregano
Salt to taste
Optional: change it up with other spices; cumin & smoked paprika is an awesome combo as well!
Cook lentils: pour about 5 cups water and lentils in a saucepan. Bring to boil, cover, reduce heat to low. Simmer for 20 minutes or until tender. Drain well in a colander.
While lentils are cooking, dice onion and mince garlic.
In a large skillet over med-high, saute onion for 7-8 minutes.
Add garlic, cumin, and oregano. Saute for 1 minute.
Reduce heat to med-low. Add cooked lentils and tomatoes with juice. Heat for 10 minutes, stirring occasionally.
Stir in spinach and let cook 1-2 minutes to slightly wilt. Salt to taste.
Spoon the mixture onto tortillas, and top with more fresh spinach if desired. Roll up tightly, tucking in one or both ends.