|Minced onions||1 Cup (16 tbs)|
|Minced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||1 Teaspoon|
|Red lentils||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Defatted chicken stock||2 Cup (32 tbs)|
|Mild salsa||1 Cup (16 tbs) (Or Spicy)|
|Shredded lettuce||1⁄4 Cup (4 tbs) (Or As Required)|
In a large frying pan over medium heat, saute the onions, celery and garlic in the oil for 5 minutes.
Stir in the lentils, chili powder, cumin and oregano.
Cook for 1 minute.
Add the stock and raisins.
Cover and cook for 20 minutes, or until the lentils are tender.
Remove the lid and cook, stirring often, until the lentils are thickened, about 10 minutes.
Stir in the salsa.
Wrap the tortillas in a damp paper towel and microwave on high for 1 minute, or until soft.
Divide the lentil mixture among the tortillas.
Top with the lettuce and tomatoes.