1mediumjalapeno pepperseeded and finely chopped, about 2 tablespoons
2teaspoonsground cumin
1/2cupbrown lentilsrinsed and picked over
1-3/4cupsvegetable broth
1/2cup#3 coarse bulgur
1mediumtomato seeded and diced or 1 cup canned diced tomatoes
1/4cupchopped fresh parsley
1tablespoonlemon juice
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
For Tortillas and garnishes:
8flour tortillassize of tortillas = 7.5 inches, soft taco size
2tablespoonslemon juice
1tablespoonextra-virgin olive oil
1/4teaspoonsalt
1/8teaspoonfreshly ground black pepper
1-1/2cupsgrated carrotsabout 3 to 4 medium carrots
1/2cupfresh cilantro leaves - washed and dried
1/2cupnonfat plain yogurt
Instructions
TO MAKE PILAF:
In large saucepan, heat 2 teaspoons oil over medium heat. Add onion and cook 2 to 3 minutes or until softened, stirring often. Add jalapeno, garlic and cumin; cook 30 seconds, stirring. Add lentils and stir to coat. Add broth and bring to a simmer. Reduce heat to low, cover and simmer for 20 minutes.
Meanwhile, preheat oven to 325 deg F.
After lentils have simmered 20 minutes, stir in bulgur and tomato; simmer, covered, about 20 minutes longer or until lentils and bulgur are tender and most of the liquid has been absorbed.
While bulgur is simmering, warm tortillas and prepare garnishes: wrap tortillas in a sheet of aluminum foil. Place packet in oven and heat for aboutg 20 minutes. In small bowl, whisk 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Add carrots and toss to coat.
When pilaf is ready, stir in parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
To serve, spoon a scant 1/2 cup lentil pilaf down center of a warm tortilla. Top with carrot salad, lettuce, cilantro and a dollop of yogurt. Fold tortilla over filling and roll up.