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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.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:May 1, 1985
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