Shay Ola's veggie burrito

Ingredients

  • 1 black and manky plantain
  • Pomegranate seeds
  • 2 ancho chiles
  • 1 red onion, sliced
  • 3 garlic cloves
  • 3 tbsp cooking oil, divided
  • 150g Puy lentils
  • 500ml of cold water
  • 2 bay leaves
  • 100g tomato puree
  • Baby gem lettuce
  • Avocado (optional)
  • Radishes, sliced into matchsticks (optional)

Directions

  1. Toast the ancho chiles in a skillet until aromatic. Once they're toasted, soak them in hot water to soften them for about 30 minutes.
  2. Saute the onions and garlic in 1 tbsp oil until they are soft and just starting to caramelized.
  3. Add the water, lentils, bay leaves, and a pinch of salt to the pan with the onions. and garlic and bring to a simmer for 20 minutes.
  4. While the lentils are cooking, seed the chiles, which should be softened.
  5. Add the tomato puree, seeded chiles, and a splash of the liquid used for soaking the chiles to a food processor and blitz until it's a smooth paste.
  6. Slice the plantain on a bias half a centimeter thick and fry in 2 tbsp oil for 2 minutes on each side until golden.
  7. Sear the baby gem lettuce in a pan.
  8. Toast the tortilla on the stove to soften it.
  9. Assemble your burritos. Fill them with lentils, plantain slices, pomegranate seeds, baby gem lettuce, avocado slices, and radishes.
  10. Toast the rolled burritos in a skillet to seal them.

Notes

For a cheater's version, use Frontera Grill's ancho chile in tomato paste instead of making your own.