Vegetarian Burrito & Taco Salad Recipe

TACO SALAD:
Romaine lettuce cut into strips
fresh salsa (tomato, onion, green and yellow bellpepper, fresh cilantro/coriander, salt and pepper to taste, 2 tablespoon tomato catsup)
Grated cheddar cheese
Dorito's Nacho flavored tortillas

BURRITO:
Tortillas
*vegetarian chili (chili con veggie)
Romain lettuce cut into strips
fresh salsa
grated cheddar cheese
hot sauce

Arrange, roll, chow!

VEGETARIAN CHILI
1 cup brown lentils soaked overnight
500ml water
1 large carrots, grated
2 cloves garlic, finely chopped
1 large white onion, finely chopped
2 large tomato, chopped
2-3 bay leaves
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp black pepper
salt to taste
2 tbsp tomato paste
2 tbsp olive oil

Cook the brown lentils in 500ml and add the bay leaves in it. Try to use just enough water to cook the lentils. Adjust water as needed. Set aside. Drain if needed.

In a separate pan, heat the olive oil. Saute the garlic and onion until soft and fragrant. Add the tomato, grated carrots and lentils, mix well. Add the rest of the ingredients, adjusting the spices accordingly to suit your taste. Stir thoroughly. Allow to cook covered for 10-15 minutes on very low heat.