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Lentil tocos.

Top with olives, salsa, and cilantro. 1 large onion, chopped 4 cloves garlic, minced or pressed 2 tablespoons salad oil 3 large tomatoes, cored, chopped 1 tablespoon curry powder 1/4 to 1/2 teaspoon cayenne 1 cup lentils, sorted and rinsed 3-1/2 cups regular-strength beef broth 6 warm corn tortillas (6 to 7 in.) 6 green onions, ends trimmed Black olives and cilantro Salsa (recipe follows)

In a 3- to 4-quart pan on medium-high heat, cook chopped onion and garlic in oil, stirring, until onions lightly brown, about 10 minutes. Add 2/3 of the tomatoes, the curry powder, and cayenne. Cook, stirring, until tomato is soft, about 10 minutes. Add lentils and broth; bring to a boil on high heat. Cover and simmer until lentils are just tender to bite, about 1/2 hour. Uncover; boil, stirring often, until mixture is reduced to 3 cups.

Spoon lentils equally onto tortillas; top each with a green onion. Fold tortillas over and secure with wooden picks through olives. Serve with remaining tomato, cilantro, and salsa. Serves 6.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:May 1, 1985
Words:178
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