Ingredients1 Cup Red Lentils2 Cups Veggie Stock1 Onion diced 1 Carrot diced 5 Cloves Garlic minced 1.5 Tablespoons Curry Powder homemade if possible 14 Ounces Canned Diced TomatoBroccoliPizza DoughParmesan InstructionsCook the onion and carrot in some oil until lightly browned, about 20 minutes. Add in the garlic and spices and cook 3 minutes. Add in…

You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.

This is one of those deceptively delicious dishes. It looks plain, and is easy to make, yet somehow tastes incredible. I was even tricked again with the leftovers. I didn’t want to eat them cause I thought they didn’t look that good, but yet again, amazing! The pressure cooker makes it all much quicker, but you could easily do this one in a dutch oven or any decent pot.