• 1/2 cup green lentils, sorted and rinsed well (I used pardino lentils)
  • 500 g (yellow) sweet potato, peeled and cut into 1-inch cubes (2 small or 1 large)
  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 1/2 teaspoon sea salt
  • 1 large garlic clove, finely chopped
  • 1 teaspoon hot Hungarian paprika
  • 2 teaspoons garam masala
  • 1 teaspoon ground chipotle chili
  • 3/4 cup walnuts, coarsely chopped
  • 1 can (400 g) diced tomatoes (divided use)
  • 200 g grated cheese
  • oil, for the casserole dish
  • 6 (8-inch) tortillas (I used Turkish ekmek or Arab nannak flatbread, basically wheat flour tortillas)
  • cilantro, chopped


In a medium saucepan, bring the lentils to a boil in 1 1/2 cups water. Reduce the heat to low, cover, and simmer until they are tender yet firm, 25 to 35 minutes. Drain in a colander and set aside.

Place the sweet potato cubes in a pot with just enough water to cover them. Bring to a boil, reduce the heat to medium, cover, and cook at a low boil until they are soft (easily pierced with a fork) yet still hold their shape, about 20 minutes. Drain the sweet potato and place in a large mixing bowl, which will ultimately hold all of the burrito filling. Mash and set aside.

Heat the oil in a skillet over medium-high heat. Add the onion and the salt and sauté, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium, add the garlic, paprika, garam masala and ground chipotle and mix well. Continue to sauté until the onion is translucent, about 6 more minutes. Transfer the onion mixture to the mashed sweet potato and mix well.

Add the lentils, walnuts, about 2/3 of the canned tomatoes and 2/3 of the grated cheese to the sweet potato-onion mixture and mix together.


Preheat the oven to 175° C. Brush a 9-x-13-inch baking pan with olive oil.

Fill a tortilla with about 1/3 cup of the filling (or more, depending on the size of the tortilla) and roll it securely. Place it seam side down in the baking pan. Follow suit with the other tortillas. Cover the pan tightly with foil. (You can prepare the burritos a few hours ahead up to this point and store at room temperature.) Bake for about 30 minutes, until heated through.

Remove the foil from the baking pan. Distribute remaining canned tomato evenly over the burritos. Sprinkle with the remaining cheese and then return the pan to the oven for a few minutes, just long enough to allow the cheese to melt. Place the burritos on a serving platter and sprinkle with the cilantro. Serve immediately.