From Recipes from America’s Small Farms

I made this soup and used broth in place of the water and only used 2 cups of milk and omitted the heavy cream.  It was delicious!

1 TBSP unsalted butter

1 cup chopped green and red bell pepper

1 cup sliced celery

1 cup chopped onions

2 potatoes diced

Chopped fresh basil and parsley

2 bay leaves

Salt and Freshly milled black pepper

1 tsp paprika, cayenne, or Louisianna spice blend

2 cups fresh or frozen corn

2 cups milk

2 cups heavy cream

Lightly coat a large skillet with vegetable oil cooking spray.  Add the leeks, oregano, chili powder, paprika, hot sauce, and cumin.  Sauté over medium heat until the mixture is fragrant and the leeks are just tender, 5 to 6 minutes.  Mix in the lentils.

Divide the lentil mixture among the tortillas, spreading it along one edge of each.  Sprinkle with the cheese and roll up into burritos.  Whip out the frying pan and re-spray.  Place the burritos in the pan, seam side down.  Heat on medium high until the bottoms of the burritos are just browned, about 2 minutes.

Meanwhile in a food processor or blender, combine the tomatoes and lime juice.  Process briefly until the tomatoes are coarsely chopped.  You can also chop the tomatoes by hand and add the lime juice.

Flip the burritos and pour the tomato mixture over them, cover loosely, and simmer until heated through, about 4 minutes.  Sprinkle with the green onions and serve hot.