Lentil Spinach Burritos

These are a great change-of-pace from bean burritos. I've been making them for years and they rank up there as one of our favorite go-to meals. They're flavorful, healthy, easy, and always satisfying. The leftovers heat up great as well. If you love lentils, you might want to check out the Lentil Orzo Soup too!

Ingredients
1 1/2 cups dried lentils
15 oz. can diced tomatoes
3 oz. baby spinach (oftentimes I double this)
4 cloves garlic
1 medium onion
2 tsp cumin
1 tsp oregano
4-5 tortillas
Feta cheese, or cheese of your choice (optional)
Salt/pepper

Directions
Cook lentils: pour 6 cups water and lentils in a saucepan. Bring to boil, cover, reduce heat to low. Simmer for 20 minutes. Drain well in a colander.
While lentils are cooking, dice onion and mince garlic.
In a large skillet, saute onion, garlic, 1 tsp cumin, and oregano on med-high for about 7-8 minutes.
Reduce heat to med-low. Add cooked lentils, tomatoes with juice, roughly chopped spinach, 1 tsp cumin, and salt/pepper to taste. Heat for 10 minutes, stirring occasionally.
Spoon the mixture onto tortillas, top with cheese and fresh spinach. Roll up tightly, tucking in one or both ends.