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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.
- 1 cup cooked brown rice
- 1⁄2 cup French lentils (or other small green ones)
- 2 tablespoons extra virgin olive oil
- 1 (4 ounce) can green chili peppers, chopped
- 6 garlic cloves, crushed
- 1 medium onion, chopped
- 1 (12 ounce) package veggie crumbles
- 4 ounces tomato paste
- 1⁄2 cup fresh parsley, chopped
- 1 tablespoon ground cumin
- 2 vegetable bouillon cubes
- 6 large corn tortillas
- 3⁄4 cup fat-free cheddar cheese, grated
- 1 (16 ounce) can enchilada sauce
- 1 cup fat free sour cream
- Preheat oven to 400°F.
- 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.
- Heat olive oil in large pan. Add chopped chilies, garlic, onion, crumbles, tomato paste, parsley and cumin. Sauté on medium heat for 5 minutes.
- Add 1/2 cup reserved cooking water, lentils, and vegetable bouillon cubes. Cook for 5 more minutes.
- Add rice and mix thoroughly.
- Fill all tortillas with lentil mixture and some shredded cheese and place in a baking dish (casserole type).
- Pour enchilada sauce over enchiladas and add remaining cheese.
- Cover and bake for 20 minutes. Serve with sour cream.