Directions

Red Lentil Tortillas

1Soak the red lentils in a large bowl filled with hot water. Leave to sit for at least 15 minutes, or up to an hour. Drain and rinse the lentils before placing them in a high speed blender with the water and salt. Blend until smooth.

2Heat a pan on medium heat and grease if needed. Drop 1/4 cup of the batter on the pan and spread with ladle or by moving the pan in a circular motion. Cook for 3-5 minutes on each side, or until golden brown.

Cauliflower Filling

1Preheat oven to 425°F. Line a large baking tray with parchment paper. Place cauliflower on tray and drizzle cauliflower with 1 Tbsp of olive oil. Roast for 20-25 minutes, or until lightly browned.

2Reduce oven temperature to 350°F and roast the walnuts until lightly browned, about 5 minutes. Remove and set aside.

3In a food processor, pulse the cauliflower and walnut until they resemble the texture of ground meat.

4Heat the remaining 1 Tbs oil in a large skillet over medium-high heat. Add onion and sauce for 5 minutes or until lightly browned. Add garlic and jalapeño and cook for 2 minutes. Stir in water, tomato paste, chili powder, cumin, and salt. Cook until the excess water has cooked off and the mixture thickens. Add the cauliflower walnut mixture, stirring to combine. Season with salt and pepper if needed.

5Meanwhile, cook the Grain Trust Organic Jasmine Rice according the the packet instructions.

6To assemble, top the lentil tortillas with jasmine rice followed by the cauliflower filling and optional toppings.