- olive oil - 2 teaspoons
- Yellow onions - 1 Piece
- garlic - 1 tooth
- chilli powder - 1 st. a spoon
- Ground cumin - 2 teaspoons
- dried oregano - 1 teaspoon
- of dried lentils - 1 cup
- salt - 1/2 teaspoonfuls
- vegetable or chicken broth - 2 1/2 cups
- fresh cilantro - 2 st. spoons
- corn tortillas - 10 pieces
- cheese, avocado, salsa, tomatoes, lettuce - To taste (filling)
1. In a saucepan, heat olive oil over medium heat. Add finely chopped onions and fry, stirring occasionally until it begins to turn brown around the edges, about 8 minutes. Add chopped garlic and spices. Fry until the appearance of flavor, stirring constantly, about 1 minute. Add lentils, salt, broth, cover and simmer for 25-30 minutes, until the lentils become soft. 2. Remove the lid and cook over low heat for 6-8 minutes until the mixture thickens. Using a potato press or a wooden spoon, mash some of the lentils. Stir with ground chopped cilantro. 3. While the lentils are cooking, heat the oven to 135 degrees. Spread the water-soaked kitchen towel over the baking tray. Lay the tortillas on a towel in one layer (a slight overlap is allowed), on top put a second wet towel. Heat in the oven for 10 minutes until the cakes become warm and soft. 4. Evenly separate the filling between the cakes and immediately serve.
Servings: 3-4