Lentil Walnut Burritos with Pepper Onion and Salsa

This is a plant based recipe I have modified from one of Doctor Fuhrman. If you do not know him, he is the author of “Eat to Live”. It is an excellent book and full of facts and information on the benefits of a plant based lifestyle and diet.

The modifications I have made are that I have substituted doTERRA Essential Oils instead of the herbs and fruit. I do that because the oils are much more potent. Because of their powerful strength, only small amounts are required for use in cooking in comparison to dried or ground herbs and spices. One drop is typically equal to 1 teaspoon of dried herbs and spices.
 

Serves: 6
Author: www.DrFuhrman.com
Combine lentils and walnuts with the right spices and they make a great burrito filling. Freshly-made salsa and sautéed peppers and onions are the perfect add-ons.

INGREDIENTS:

FOR THE LENTIL FILLING:

1 cup walnuts, toasted
1 3/4 cups cooked brown lentils (see note)
1 drop of Oregano Essential Oil
1 drop of Cumin Essential Oil
1 1/2 teaspoons chili powder
2 tablespoons nutritional yeast
1 teaspoon Bragg Liquid Aminos
2 tablespoons water or as needed

FOR THE SALSA SAUCE:

2 fresh tomatoes, chopped
1 small red onion
1 clove garlic
1/2 jalapeno chili pepper, seeded and minced
1 drop of Lime Essential Oil
1 tablespoon chopped cilantro
TO FINISH:
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
6 (100% whole grain) tortillas

INSTRUCTIONS:

Place walnuts in a food processor and pulse several times to chop them. Add the cooked lentils, oregano, cumin, chili powder, nutritional yeast and Bragg Liquid Aminos and pulse until mixture is thoroughly combined and crumbly. Add 1-2 tablespoons water as needed.

Stir together salsa ingredients.

Heat 2-3 tablespoons water in a large skillet and water sauté pepper and onion until tender.

To assemble burritos, spread lentil/walnut mixture on tortillas, top with sautéed peppers, onions and salsa and roll up.

Note:To cook dry lentils, bring 1 cup lentils and 2 cups water to a boil in a large saucepan. Reduce heat, cover and cook for 25 minutes or until tender. Drain.

Calories 371; Protein 16 g; Carbohydrates 47 g; Sugars 5 g; Total Fat 15.1 g; Saturated Fat 1.7 g; Cholesterol 0 mg; Sodium 196 mg; Fiber 13.4 g; Beta-Carotene 371 ug; Vitamin C 35 mg; Calcium 101 mg; Iron 5.5 mg; Folate 139 ug; Magnesium 67 mg; Potassium 528 mg; Zinc 2 mg; Selenium 2.9 ug

For further information on Doctor Fuhrman you can find him here: Author: www.DrFuhrman.com

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