Sizzling Saturday Recipes. Lentil, Quorn and rice filled Burrito

Ingredients:

1 cup of Black Gram Lentils

1/2 of kidney beans

Tomato paste 4 tablespoons

Chopped tomatoes 1/2 can

olive oil for frying

ginger small fresh pieces grated

salt for seasoning

coriander chopped small handful

garlic 3 cloves chopped

onion chopped

chilli powder to taste, 2 teaspoons

cloves 3

cumin 2 teaspoons

cardamom 4, break the shells slightly with the edge of a knife

fennel seeds 1 teaspoon

turmeric powder 2 teaspoons

cinnamon 1/2 teaspoon

1 cup of rice

1/2 pack of quorn chicken

1 pepper

cheese grated

tortilla wraps

Feeds 4

Method

1. Soak the lentils the night before and boil in water. Keep on a low boil for a few hours until the lentils are completely soft. Once cooked put them to one side. Boil the rice in water until soft. Drain and put to one side.

2. In some olive oil fry an onion and add the garlic, ginger, chilli powder, cloves, cumin, cardamom, fennel, turmeric, cinnamon to the onions. Fry for a few minutes.

3. Add the tomato paste and tin and cook for about 10 minutes on a high heat or until the tomatoes thicken and the oil rises to the top.

4. Add the pepper, quorn chicken pieces and half a tin of kidney beans to the mixture. Once the chicken is cooked, add the lentils and rice to the mixture.

5. Cook the mixture for about 15 mintues of a low heat so the flavours can soak in. Add the coriander and salt to taste.

6. Warm the wraps and load them with the mixture and add some grated cheese. I also add some salsa and sour cream. Wrap the tortilla up in some kitchen foil, it makes it easier to eat.

You can have it with salad, chips or garlic bread. If you do not want the lentils in it, then you can make the mixture on its own with just the quorn. I sometimes make the mixture on its own, with some chips.

Hope you enjoy!

The sleepy mumsy xx

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