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    You are in: Home / Mexican / Lentil Enchiladas Recipe
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    Lentil Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Mr. Ladypit's Note:

    I modified this from a recipe I heard on Zorba Pasteur's show on NPR. I was afraid it was going to be bland but it turned out to have wonderful flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      In a large pot, bring 2 cups water to boil. Add lentils and cook on medium 20-25 minutes or until lentils are tender. Drain and set aside. Reserve cooking water.
    3. 3
      Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
    4. 4
      Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
    5. 5
      Add rice and mix thoroughly.
    6. 6
      Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
    7. 7
      Pour enchilada sauce over enchiladas and add remaining cheese.
    8. 8
      Cover and bake for 20 minutes. Serve with sour cream.

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    Ratings & Reviews:

    • on October 31, 2007

      35

      Quite good. My girlfriend is vegan (i am not) but we both love Mexican food so it's often hard to compromise (it usually is smothered in cheese and meat). I just omitted cheese and voila, vegan! It seemed a bit dry without the cheese, so if I make these again I will add more tomato paste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 06, 2007

      55

      We are trying to add a few vegetarian meals to our diet and this was a great choice. Everyone loved it and the rice and lentils were very filling. I did not use the veggie crumbles and used the homemade enchillada sauce recommended by AJO rather than store bought. It made for a great combination and used ingredients I usually have on hand.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2006

      55

      We really enjoyed these enchiladas! I used quick cooking rice and vegetable broth to cook the lentils. DH could not tell the crumbles were used at all! Thank you for another great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Lentil Enchiladas

    Serving Size: 1 (322 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 400.5
     
    Calories from Fat 102
    25%
    Total Fat 11.4 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 3.8 mg
    1%
    Sodium 1015.7 mg
    42%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 9.0 g
    36%
    Sugars 9.1 g
    36%
    Protein 20.6 g
    41%

    The following items or measurements are not included:

    vegetable bouillon cubes

    fat-free cheddar cheese

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