Red Lentils, Eggplant and Chickpeas

My eggplant plant is still producing quite a few eggplants. A few weeks ago, I harvested 12 or so in one week and the next week I had about 10. That is a lot of eggplant. Even for someone who really likes it! I had to share some of it with friends, but I used most of it.

This recipe is something similar to what we eat on a regular basis. More often than not, I take a a look at what veggies I have on hand and pick a protein/whole grain to compliment it and then I make up something for dinner. I did kinda use a recipe as a base for this, but, like usual, I didn't really follow it. The result was delicious and very comforting.

Here is the recipe which I use mostly used as an idea to go from, I didn't really follow it
* I didn't use barley- I added bulger when I added the lentils
* I added chopped green peppers with the onion
* I added chopped kale
* I added curry powder
* I added more tomato paste
* I didn't puree it or cook it as long

Mini Key Lime Pies and a Great Summer Lunch Menu

A couple of months ago I was asked to cater a luncheon for the Department Head of one of the schools at UGA. When I started planning my menu, I decided what dessert I wanted to make first and then planned the rest of the menu around that. I saw these adorable Mini Key Lime Pies and I knew they would be the perfect summer treat and a great way to end any summer lunch.
The main dish was this delicious salad which I have made many times before and since this event. It is one of the best tasting salads and I love the cute presentation of each individual serving in mason jars.


I can't ever go wrong with the simple roasted shrimp that my family loves, so I added that to the menu as well.
The last thing I made was this wonderful Red Lentil dip that is served with pita chips. I remember when I first made it a couple years ago and it is seriously one of the best dips ever invented.
The luncheon was an overwhelming success and I got wonderful, positive feedback. It was so much fun to organize, put together and present this meal. I love making delicious food and sharing it with other people.

Here is the recipe for Greek Salad with Orzo and Black-eyed Peas from epicurious (I made it exactly as the recipes states this time) and here is my adaptation when I made it last time

Here is the basic recipe for the Roasted Shrimp, this time I added a little Greek Seasoning to the shrimp and roasted them at 450 degrees for 7 minutes

Here is the recipe for Garlicky Red Lentil Dal with my changes, originally from Cooking Light

Here is the recipe for Mini Key Lime Pies as seen on Plum Pie
* I doubled the recipe for the crust and made 8 mini pies
*I made a sweetened whipped cream topping, but not with rum- just vanilla and powdered sugar

Cauliflower and Spinach Curry over Red Lentils & Brown Rice

More and more frequently it seems that when the end of the week comes, I look at what is left in my fridge and end up throwing something together for dinner. Most of the time it turns out really great. I don't usually share these dishes because I am not really measuring anything, but I cook enough to know that what I am doing will turn out deliciously.

The other night I had a huge bag of spinach, a cup of chickpeas, a head of Fiesta Flower (orange cauliflower), and most of a can of lite coconut milk. First, I was thinking that I would make a quick stir-fry, but then I decided to make a curry instead. I had some leftover cooked brown rice, so the red lentil/brown rice accompaniment was perfect.

I just used the 2 recipes below as sort of a guide, I didn't really follow them, but this dish turned out so yummy. No complaints from the kids. I love it when that happens. They all gobbled it down. And when my husband came home from work and took a bite, he was inspired to find a new station on Pandora called "Bollywood Beatdown". I guess it was all those spices. Anyway, the kids and I started dancing around the table while he was trying to eat.

I can't promise the same results, but this was a really fun dinner for us.


I served the curry over the red lentil mixture
Here is the recipe for Cauliflower and Spinach Curry
* I loosely followed this recipe-
* I added chickpeas
* I omitted the tomato paste
*I didn't make the thick paste at the beginning- I just cooked my onion and added garlic, ginger, and spices

Here is a recipe for Red Lentil Soup from 101 Cookbooks
* I added less liquid so this would be less like soup and thick
*I added cooked brown rice when the red lentils were done cooking
* I added cumin and curry powder
*I omitted the red pepper flakes

Red Lentil and Squash Curry Soup

Red Lentils are a favorite food of mine. A good friend introduced me to them in a delicious soup many years ago. I have been buying them ever since and always love finding new recipes that feature them. They pair beautifully with curry powder.
I love butternut squash too, so I usually find a large one, peel and cut it into cubes and then roast it. I always have enough cooked butternut squash for a couple recipes each week when I do this.
That is what happened with this soup- I already had roasted squash in the fridge, so I just threw it in the soup to warm up, a few minutes before serving.

This was a delicious soup. A lovely combination of squash and lentils.

Recipe for Red Lentil and Squash Curry Soup from Martha Stewart
*I used 1 Tbls of olive oil instead of butter
* I roasted my squash instead of cooking it in the soup and added it a few minutes before serving
* If you don't want to make your own curry powder, you could probably just use normal curry powder and season the soup to your own taste.

Lentil Dal

Red lentils are one of my favorite foods. I love all lentils, but red ones are my favorite.
I made this one night when we needed a quick dinner. It is very similar to other lentil dishes I have made in the past and it was really delicious.

This is a quick and easy way to prepare lentils. I get my red lentils at EarthFare in the bulk section, but also saw them in Publix the other day. Buying them in bulk is much more affordable for me.

Recipe for Lentil Dal

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans & Seeded Cornmeal Biscuits

I have professed my love for red lentils before. I actually love all types of lentils, but red ones are just so delicious.
One of my good friends, who I was able to reconnect with recently, shared a great recipe with me a number of years ago and I shared it HERE. (along with another great red lentil soup)

Ever since I tried my friends soup years ago, I have been buying red lentils- at the local health food store, in the bulk section) and trying different recipes with them.
I love it when lentils are combined with dark greens and swiss chard is a definite favorite. I always use the stems and ribs of my swiss chard, because they soften up nicely and are yummy.

This Stew contains curry powder and garbanzo beans, so it is super healthy. And so tasty.
Perfect for the cold weather we are having. I know lots of places are colder than here right now, but this morning when I went to exercise it was a whopping 18 degrees! Not fun.

I found the Seeded Cornmeal Biscuits when I was searching on myrecipes.com for a hearty bread item to go along with this stew. They sounded perfect- a combination of whole wheat flour, cornmeal and lots of seeds on top. I have had great success with other biscuits on this site and knew they would be fabulous.
Once again, I like hearthy, healthy tasting breads. Some people in my family do not- mainly my hubby. He prefers Wonder Bread.
But the good news on these biscuits is that they were really popular with my kids. And they tasted good the next day and the next one after that.
I wish I had some of this leftover right now because I would eat it for breakfast.
(The recipe uses plain yogurt as a topping, I used Greek yogurt)

Recipe for Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Recipe for Seeded Cornmeal Biscuits

Vegan Tuesday-Red Lentil-Cauliflower Curry with Poppy Seed-Cornmeal Roti

One of my favorite blogs is Pink Stripes. Wendy bakes up the most wonderful treats and makes the most delicious looking food. She started doing Vegan Tuesdays awhile ago and I actually bought the cookbook- Veganomicon, because of all the wonderful looking recipes that Wendy was making from it. I tried a recipe from this cookbook a couple months ago-Butternut Squash & Pumpkin Seed Rice Paper Rolls, and really liked it.
My brother in-law was coming to town for an overnight visit and I wanted to make something amazing for dinner. I have raved and raved about red lentils and I had some in the pantry, so I grabbed Veganomicon and looked up a recipe that had red lentils in it. I chose the Red Lentil-Cauliflower Curry. The recipe suggested pairing the curry with Poppy Seed-Cornmeal Roti, which is a unleavened flatbread, and I thought that sounded like the perfect accompaniment. I actually picked up some Whole Wheat Pastry Flour the last time I went to Whole Foods and used that in the roti, since it was suggested as a way to make it a little bit more tender. Since we were having red lentils anyway, I decided to start the whole meal off with Garlicky Red Lentil Dal. (In case you missed the post about that dip, it really is the best tasting dip I have ever had.) We used the Roti to eat the dip and also ate it along with this wonderfully tasting curry.
It was a great dinner and everyone loved it. Eating vegan is more delicious than I ever would have imagined. Not that I am going to be doing it every day, but I think I can handle it once a week. To see what Wendy made for this week's Vegan Tuesday, check out her blog- Pink Stripes and while you are at it, stop by Veggie Num Nums, because Michele has joined in the fun too.

Red Lentil-Cauliflower Curry
Poppy Seed-Cornmeal Roti



Up Next- Caribbean Pork Tacos with Pineapple Salsa

Garlicky Red Lentil Dal and Homemade Whole Wheat Garlic Pita Chips

This is hands down, the best dip I have ever tasted, made, inhaled, smelled, looked at, dreamed about or seen. It is unbelievable. I wasn't expecting anything spectacular when I made this. I had just about a cup of red lentils left in the pantry and I had done soups, wraps, and burgers, so I just searched red lentils at myrecipes.com and found this recipe. It sounded interesting and I had the lentils ready to go, so I mixed it up.
Amazing! The spices, the flavor, the texture- I know that I rave about a lot of things but this was delicious and I wasn't the only one who thought so. Even the very picky kids that turn their noses up at everything I make when they come over to play with my kids, gobbled it down. oh and the pita chips too.
Do what you have to. Find red lentils. Make this dip.
I would've like to spread this on some flatbread and make a wrap, but you guessed it- There wasn't any left. I am making this again soon. I just have to make a trip to a Health Food Store and stock up on my yummy lentils.

Garlicky Red Lentil Dal adapted from Cooking Light

This dip tastes best at room temperature.

1 cup dried small red lentils

2 1/2 cups water

1 bay leaf

1 1/2 teaspoons cumin seeds, divided (I added 1 heaping tsp of ground cumin to the other spices)

1 teaspoon salt

1/2 teaspoon ground turmeric

1/2 teaspoon Hungarian sweet paprika (I used normal paprika)

1/2 teaspoon ground red pepper

4 teaspoons olive oil, divided

1/4 cup chopped onion

1/2 cup chopped seeded tomato (I used plain, diced tomatoes from a can)

1 garlic clove, chopped

2 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

1 teaspoon chopped fresh mint ( I omitted this garnish on top)

Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until tender. Drain; discard bay leaf. Place lentils in a small bowl.
Combine 1 teaspoon cumin seeds, salt, turmeric, paprika, and red pepper in a spice or coffee grinder; process until finely ground.
Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until tender. Stir in spice mixture, tomato, and garlic; cook 2 minutes or until slightly thick. Remove pan from heat; stir in lentils, lemon juice, and black pepper. Place lentil mixture in a food processor; process until smooth.
Heat 1 teaspoon olive oil in a small sauté pan over medium heat, and add 1/2 teaspoon cumin seeds. Sauté seeds for 15 seconds, and drizzle over dal. Sprinkle with fresh mint.

Whole Wheat Garlic Pita Chips by Mary Ann

2 whole wheat pitas, divided in half- make two sides by opening the pocket

cooking spray

garlic sea salt grinder

Preheat the oven to 400 degrees. Cut or tear your pitas into triangles or pieces. Arrange them on a baking sheet. Coat pita pieces with cooking spray and season with garlic sea salt grinder. Toast in oven for 7-10 minutes, or until lightly browned and crispy.


Coming Tomorrow- Barefoot Bloggers- Easy Sticky Buns and Craving Ellie- Chicken Caccitore

Red Lentil Burgers on Prudy's Whole Wheat Buns and Quinoa-Black Bean Salad with Cumin and Lemon

I made another trip to the health food store and had to get more red lentils (along with quinoa, bulgur, millet, etc. I love the bulk aisle!). I used all the ones I bought last time in my 2 favorite Red Lentil Soups and Red Lentil Wraps. I spotted this recipe for Red Lentil Burgers a few months ago when I read the book- Lunch Lessons: Changing the Way we Feed Our Children by Ann Cooper and Lisa M. Holmes. This is a really interesting book about schools, lunch programs, and how it is possible to feed our children better. Anyway, at the end of the book it has a bunch of fun recipes and this was one that I bookmarked. It was a little time consuming, but with planning ahead, it all worked out. The recipe said to form it into 8 patties, but I made smaller ones that could fit on the buns, so I got about 18 patties. We ate the leftovers with rice and veggies the next day.
Once again, Prudy's buns were the base for these burgers, get the recipe HERE or HERE. I have praised these buns before and will do it again. They are fast, flavorful, and simple to throw together. I doubled the recipe, because quite a few of us like to eat them plain. Yes, they are that good. This time I brushed the tops with skim milk and sprinkled a few sesame seeds on top.
I had some leftover cooked quinoa and so I added a couple fresh veggies, some beans, and a little fresh lemon juice and cumin. I served it cold and it was delicious!
A perfect vegetarian meal!
I thought it was really funny that my kids were in the background of these photos on the trampoline. Luckily, I got some good light, before it got too dark.

Red Lentil Burgers on Prudy's Whole Wheat Buns

1 pd (1 1/2 cups) red lentils

5 cups salted water

1 cup minced onion (1 large)

1/2 cup minced carrot (1 large)

2 tsp minced garlic (2 cloves)

2 cups chopped crimini mushrooms

1 Tbls chopped fresh oregano

1/2 tsp salt

1/8 tsp black pepper

3/4 cup panko crumbs

4 1/2 tsps lemon juice

10 oz tofu, pureed in blender

1. In a large pot, boil the lentils in salted water until tender. Drain and cool.

2. In a large skillet, saute the onion, carrot, and garlic in 1 tsp olive oil. until tender, about 2 minutes.

3. Add the mushrooms, oregano, salt and pepper. Cook until mushrooms are tender and liquid has evaporated, about 5 minutes. Allow to cool.

4. Add the panko crumbs, lemon juice, pureed tofu and lentils and mix to combine. Transfer to a

large bowl. Chill for 30 minutes and then shape into 8 patties.

5. Pan-fry in olive oil in a large skillet until each side is crisp and golden. Finish in a 350 degree oven if necessary to heat through.

Quinoa-Black Bean Salad with Cumin and Lemon by Mary Ann

2 cups cooked quinoa

1/2 small zucchini, diced

1/2 yellow bell pepper, diced

1/2 cup black beans, drained and rinsed

1-2 tsp fresh lemon juice, to taste

1/2 tsp garlic powder

1 tsp cumin

salt and pepper, to taste

Combine quinoa, zucchini, bell pepper, and beans in a bowl. Mix well. Season with lemon juice and spices to taste. Chill and serve, or enjoy immediately.

Come back tomorrow to see my Operation Baking GALS Round-up and 3 great cookies!

Red Lentil Soup, 2 ways, and Bundles of Joy with Homemade Ginger Cardamom Pear Butter

I have two really delicious red lentil soups that I like to make and I couldn't decide which one to have, so I made them both. The one pictured above has carrots, tomatoes, and spinach added and you can see all the lovely colors. The other red lentil soup is pureed, so you can just see the orange color of the soup. The pureed soup usually has a spiced oil that you drizzle on top, but since I made both the soups and a yummy phyllo side, I decided to skip the spiced oil. It does add an extra zip that is so delicious.


The Bundles of Joy were in a recent issue of Rachael Ray's magazine and reminded me of a samosa. I love phyllo and whenever I work with it, I use cooking spray to moisten the sheets, rather than melted butter. I was making the little appetizers when I realized that I could save time and energy and just make one, long strudel. So, I layered 5 sheet of phyllo and put the filling down the middle and enclosed it. That was after I had already done 2 rounds of the little ones. It suggested serving them with apple butter, but we had so many pears and had decided earlier to make pear butter. Now that smelled amazing and tasted so good, that we went ahead and made another batch. It was a great combination. And yes, my daughter could not keep her finger out of the pear butter!


This was a great dinner that we enjoyed outside- I am not sure how many more of those we will get, since the cold is coming. Yummy! If you are wondering about the Weekly Lunchbox, it will be posted tomorrow- I was just too excited about this dinner!










Red Lentil Soup with Spiced Oil from Celia Mason, I am unsure of the author or source

for the soup:

1 cup red lentils

2 onions, chopped

1 1/2 Tbls vegetable oil (I used olive oil)

5 garlic cloves, minced

4 tsp grated peeled fresh gingerroot

1 tsp ground cumin

1 tsp ground coriander seeds

3 cups chicken broth

1 cup drained canned tomatoes

for the spiced oil:

2 Tbls vegetable oil

1/4 tsp dried hot red pepper flakes

1/4 tsp cuminseed

1/4 tsp turmeric

To make the soup: In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve. In a large heavy saucepan, cook the onions in the oil over medium heat, stirring, until they are softened. Add the garlic and gingerroot, and cook, stirring for 1 minute. Add the cumin and the ground coriander seeds and cook for 1 minute, stirring all the while.

Add the lentils, broth, 1 1/2 cups water, and the tomatoes, and simmer, covered for 15-20 minutes, or until the lentils are tender. In a blender puree the mixture in batches, transferring to a bowl, until it is all pureed and return to the clean soup pan. Season with salt and pepper.

To make the spiced oil: In a small skillet or saucepan, heat the oil over moderately high heat until it is hot but not smoking. Add the red pepper flakes, cuminseed, and turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until the sizzling begins to subside. Remove from the heat. Drizzle the spiced oil with a spoon over the soup to serve.

Red Lentil and Vegetable Soup from Good Housekeeping Magazine

1 Tablespoon olive oil

4 medium carrots, chopped

1 small onion, chopped

1 teaspoon ground cumin

1 can (14 1/2-ounce) diced tomatoes

1 can (14- to 14 1/2-ounce) vegetable broth

1 cup dried red lentils

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 6-oz bag baby spinach

In 4-quart saucepan, heat oil on medium until hot. Add carrots and onion, and cook 6 to 8 minutes or until lightly browned and tender. Stir in cumin; cook 1 minute. Add tomatoes, broth, lentils, 2 cups water, salt, and pepper; cover and heat to boiling on high. Reduce heat to low and simmer, covered, 8 to 10 minutes or until lentils are tender. Stir in spinach. Makes about 7 1/2 cups.

Bundles of Joy From Every Day with Rachael Ray August 2008
3/4 pound red potatoes, peeled and quartered
1 tablespoon ground cumin
1 teaspoon turmeric
1/4 cup vegetable oil
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
3/4 teaspoon salt
3/4 cup frozen peas, thawed (I used canned Le Sueur early peas)
3/4 cup frozen carrots, thawed (I used fresh chopped carrots and cooked them along with the onion)
10 frozen phyllo sheets, thawed and covered with a moist kitchen towel
6 tablespoons unsalted butter, melted (I used cooking spray instead)
1 cup apple butter ( I used pear butter)

1. Bring a medium saucepan of salted water to a boil. Add the potatoes, lower the heat and simmer until tender, about 15 minutes. Drain and mash.

2. Meanwhile, in a heavy skillet, toast the cumin and turmeric over medium heat, stirring occasionally, until fragrant, about 2 minutes. Add the oil, onion, garlic and salt and cook, stirring, until the onion is softened, about 7 minutes. Stir in the peas and carrots. Remove from the heat and stir in the mashed potatoes.

3. Position a rack in the center of the oven and preheat to 400°. Line a baking sheet with parchment paper. Brush 1 phyllo sheet with melted butter. Top with another phyllo sheet; brush lightly with butter. Cut lengthwise into five 2 1/2-inch-wide strips. Place 1 heaping tablespoon of the vegetable mixture at the end of each strip. Working with 1 strip at a time, fold the corner over the filling to enclose, forming a triangle; continue folding the strip like a flag, keeping the triangle shape. Place the resulting bundles seam side down on the baking sheet. Repeat with the remaining phyllo sheets and filling. Bake until golden, about 10 minutes.

4. In a small bowl, stir the apple butter with 3/4 cup water. Serve warm or at room temperature with the bundles.

Ginger Cardamom Pear Butter from Cooking Light

4 cups coarsely chopped peeled Bartlett pear (about 2 1/2 pounds)

1 cup sugar

1 teaspoon ground cardamom

2 teaspoons minced peeled fresh ginger

2 teaspoons fresh lemon juice

1/4 teaspoon salt

Place pears in a blender or food processor; process until smooth. Combine pear puree, sugar, and remaining ingredients in a medium sauté pan over medium heat; bring to a simmer, stirring occasionally. Cook 3 hours or until mixture is thick.

Barefoot Bloggers- Wild Mushroom Soup and Red Lentil and Portobello Wraps with Feta and Tomatillo Salsa

This week's Barefoot Bloggers recipe was chosen by Chelle of Brown-eyed Baker
Check out her blog for the recipe or click HERE for the original, creamy recipe.

I hate mushrooms. There, I said it. They are the one food that I do not like. I will eat them mixed in with other foods, but when they are the star of the show, hmmm, I seriously have a hard time.
But, I wanted to be a good sport, so I thought to myself, I will make this soup and surely someone will like it. I will pair it with something I know I will like on the side and it will be fine. I was shocked to find Portobello, Crimini, and Shitake mushrooms all at my grocery store. I had my half and half and milk ready to go.
But, when I saw the part about straining out the carrots, stems and onion, I just couldn't do it. I didn't want to waste those yummy vegetables.
So then I saw the stick of butter to cook the leeks in- nope, couldn't do it. If I am going to use a stick of butter and a cup of cream, I better be looking some sort of dessert in the face.
That is when this simply became Wild Mushroom soup- broth based. Maybe this one turned out to be a little more Mary Ann, and a little less Barefoot Contessa. Sorry, really I am.
Forgive me my fellow Barefoot bloggers, please. I ate a bowl of it, and it wasn't half bad. I got the mushrooms down and saved my calories for something later this week.

Now, on to the wraps. Absolutely fabulous. I love red lentils, so I was excited about these and they were wonderful. The salsa alone was great. That is how I like mushrooms, mixed into the filling, so you can't really tell. But, hey I attempted it and didn't just give up after seeing the title of the recipe. That has got to count for something!

Wild Mushroom Soup heavily aapted from the Barefoot Contessa
5 ounces fresh shiitake mushrooms

5 ounces fresh portobello mushrooms

5 ounces fresh cremini (or porcini) mushrooms

2 tablespoons good olive oil

1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh oregano plus 1 teaspoon minced oregano leaves, divided
Kosher salt
Freshly ground black pepper
2 leeks, white and light green parts, chopped
2 cups vegetable stock

Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat 1 Tbls olive oil in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes.
Meanwhile, in another large pot, heat 1 Tbls olive oil and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown, adding water if necessary to keep from burning. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
Add the vegetable stock and transfer leek/mushroom mixture to the mushroom stock pot.
Bring back to a boil and then simmer until ready to serve. Serve with fresh oregano leaves

Red Lentil and Portobello Wraps with Feta and Tomatillo Salsa adapted from Fitness Magazine
Salsa:
1/4 habanero pepper, stemmed and minced
1/2 scallion, chopped
1 onion, chopped
6 tomatillos, chopped
1 Tbls chopped fresh oregano
1 garlic clove, minced
2 Tbls chopped fresh cilantro
1/2 cup cooked, cubed zucchini
1/2 cup toasted fresh corn
juice of 1 lime
salt and pepper to taste
Wraps:
1 Tbls olive oil
1/2 onion, thinly sliced
1/2 cup diced red potatoes
1 cup sliced portobello mushrooms
2 garlic cloves, minced
1/2 cup red lentils
3 cups fresh spinach
2 Tbls chopped fresh oregano
1/4 tsp chili powder
1/2 cup feta cheese, cubed
whole wheat or multigrain tortillas
cilantro and radishes, for garnish

Place first 8 salsa ingredients in a food processor and pulse until chunky. Add remaining salsa ingredients and season with salt and pepper.

Heat 1 Tbls oil in a dutch oven over medium high heat. Saute the onion for 5 minutes. Add potatoes, garlic and mushrooms. Cook for 10 minutes, adding a little bit of vegetable stock to keep from getting too brown. Add lentils and rest of vegetable stock. Cook for 25 minutes. Remove from heat and stir in spinach, oregano, and chili powder. Add feta.

Preheat oven to 425 degrees F. Spoon 2-3 Tbls lentil mixture (you might have to do this with a slotted spoon, if too juicy) in the middle of a tortilla. Fold sides into middle and then other sides. Place seam down on a cooking sheet coated with cooking spray. Repeat with remaining tortillas and filling. Spray wraps with cooking spray and cook for 20 minutes, until crispy. Serve with salsa. Garnish with cilantro and radishes.