Lentil Enchiladas

Recipe Ingredients

3 cups	711ml	Water
1 cup	237ml	Lentils
1		Onion - chopped (recipe
		Called for "small" onion - i
		Used a large one)
1		Green pepper - chopped
2 teaspoons	10ml	Garlic - (i used fresh
		Oil-free garlic from a jar)
1 teaspoon	5ml	Red pepper
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cumin
1/2 cup	118ml	Salsa
1		Ff tortillas
		Optional Garnishes
1		Chopped fresh tomatoes
1		Salsa

Recipe Instructions

Put water and beans in saucepan on med high heat. Add all ingredients except salsa and tortillas. Bring to a boil, stirring occasionally. Reduce heat and let cook until lentils are soft, about 45 minutes. (Keep stirring because the beans will stick to the bottom of the pot.) Once the beans are mushy, add salsa, stir well.

Place in tortillas, garnish as desired, and enjoy.

NOTE: I didn't soak the beans beforehand and haven't experienced any problems. Mary McD says, in this book, that you don't need to soak lentils.

Source:
The original version of this recipe can be found in "McDougall's New Cookbook."

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