VEGGIE BURRITOS

VEGGIE BURRITOS with CILANTRO SAUCE

Hands-on time: 30 minutes
Time to table: 60 minutes
Makes 4 cups veggie filling & 1 1/2 cups sauce
VEGGIE FILLING
1 tablespooon olive oil
1 large onion, chopped, about 1 cup (up from 1/2 cup)
2 teaspoons curry powder (used madras)
1/2 pound tomatillos, husked, washed, chopped (an added ingredient, I'm loving these in everything now)
1 teaspoon minced jalapeno (down from 2 teaspoons)
1 large fresh tomato, chopped
6 fresh sun-dried tomatoes, chopped (an added ingredient)
2 small red potatoes, skins on, sliced very thin then diced finely
1/2 cup brown lentils
3 cups broth (I used a Major's powder)
2 bay leaves
6 ounces fresh spinach
Juice of 1 lime (the brightness this adds is really important so don't skip it, I used lemon which was on hand)
Salt to taste

CILANTRO SAUCE
1/2 bunch cilantro (about 1 cup)
3/4 cup non-fat yogurt (Poco-Cocoa used all yogurt and didn't specify whole fat vs low fat vs non fat)
3/4 cup 1% cottage cheese
3 green onions, white and green parts
2 teaspoons garlic (from a jar)
2 teaspoons fresh ginger (from a jar)
1 teaspoon sugar (important - don't skip this)
1/4 teaspoon cumin
Juice of 1/2 lime (again, used lemon)

Salt to taste (I found none necessary)
Cayenne (a tiny sprinkle was perfect)

FILLING: Heat a large deep skillet on MEDIUM HIGH. Add the oil. While the pan and oil heat, chop the onion. Add the onion and curry to the hot pan, combine well and cook for a couple of minutes stirring occasionally. Add the tomatillos and jalapeno, combine well and cook until the onions begin to brown, stirring occasionally. Stir in the tomatoes, potatoes and lentils and stir well to combine with onion mixture. Stir in the broth and add the bay leaves. Bring to a boil and let simmer (reduce heat if needed) until liquid is nearly gone and the lentils are soft, about 40 minutes, stirring occasionally. REMOVE THE BAY LEAVES. Stir in the spinach, letting the mixture's heat barely cook the tender leaves. Stir in the lime juice.

SAUCE: Rinse cilantro under running water, shake briskly then let drain over side of sink while assembling other ingredients. Combine all the ingredients (except the salt and cayenne) in a blender, including the drained cilantro. Taste and salt if needed and do add a bit of cayenne.

NUTRITION ESTIMATE
Note: Doesn't include tortilla or other wrap.

Filling, per Half Cup: 112 Cal ; 2 g Tot Fat; , Weight Watchers 2 points

Sauce, per Quarter Cup: 40 Cal ; 0 g Tot Fat ; Weight Watchers 1 point