awesome! I quadrupled to use my 2 lb bag of lentils and to freeze the leftovers for Mexican Lasagna. I used 2 large onions, 4 stalks celery, 4 carrots, 4 tsps minced garlic, 4 tsps home made taco seasoning, 4 tsps chili powder, 4 tsps oregano, 2 tsps black pepper, 1 bay leaf, 9 cups vegetable stock, 1 can of Rotel and tomato sauce to make the right consistency after I mashed with my immersion blender. I simmered for 30 minutes, stirred and added more stock, simmered for another 30, removed bay leaf and mashed, let cool slightly then added tomato sauce as need, about 1/2 cup. My kids loved these, my youngest son is 8 and had 3! I used whole wheat flour tortillas our personal preference.
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awesome! I quadrupled to use my 2 lb bag of lentils and to freeze the leftovers for Mexican...