Wednesday, February 20, 2013

On My Hearth: Lentil Enchiladas

As planned, last night I made Lentil Enchiladas from Dr. McDougall's cookbook.  For the life of me I couldn't find "Green Mexican Sauce" required for the Green Enchilada Sauce, so I just substituted Salsa Verde.  It was just fine albeit a little hot even for my spicy-loving palate. 

                            Lentil Enchiladas   
--------  ------------  --------------------------------
  1                cup  lentils
  3               cups  water
  1              small  onion -- chopped
  1              clove  garlic -- crushed
     1/4           cup  salsa
                        tomato -- chopped, for garnish (optional)
                        scallion -- chopped, for garnish (optional)
  8                     corn tortillas

                   Green Enchilada Sauce (I used Green Salsa)

Place the lentils, water, onion and garlic in a saucepan.  Bring to a boil, reduce the heat, and cook until the lentils are mushy, about 45 minutes.  Drain off any excess water.  Add the salsa and mix in well. 

Place a line of lentils down the center of each tortilla.  Add garnishes if desired and roll up.  Cover with Green Enchilda Sauce.  Serve hot. 

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Makes 8 Servings; Per Serving: 145 Calories; 1g Fat (5.3% calories from fat); 8g Protein; 27g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 81mg Sodium. 4 Weight Watchers PointsPlus per serving.

The result was a filling, tasty dish which was surprisingly flavorful given the limited ingredients.  I will definitely be making this one again!

Next up, Homestyle Green Beans with Potatoes, alongside Morningstar Farms Riblets. Really looking forward to some comfort food!

Have a Beauty-full day,


  1. I plan on making these on Monday (we started "meatless Mondays" much to my husbands dismay). No complaints yet. :) Your site has given me great ideas/recipes. Do you think it matters what type of lentils I use?

  2. Hi, Erin, thank you so much for stopping by! Kudos to you for embracing Meatless Mondays, before you know it I bet your hubby will actually look forward to your creative veg-friendly recipes! :)

    In this recipe, brown lentils work best because they hold up better, thus maintaining that "meaty" texture. Red lentils tend to break down, making them better for soups/stews where you want thickness but not necessarily texture.

    I hope this helps, please let me know how they turn out!