Curried Lentil Burrito - cooking recipe

Ingredients

1/2 cup diced onion
2 teaspoons curry powder
2 teaspoons seeded minced jalapenos
1/4 cup vegetable oil, divided
3 cups low sodium vegetable broth
1 cup chopped tomato
1 cup cubed red potatoes
1/2 cup brown lentils, rinsed
1 bay leaf
1 cup frozen chopped spinach
1 lime, juice of
salt
2 eggs
2 tablespoons milk
2 tablespoons chopped fresh parsley
4 flour tortillas (10-inch)
1 cup shredded monterey jack cheese

Preparation

Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
Cook until onion begins to brown, 5-8 minutes.
Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
Stir in frozen spinach and lime juice; season to taste with salt.
Blend eggs, milk, and parsley in a pie plate.
Heat a large nonstick skillet over med-high heat.
Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.