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1
For the roasted red pepper-ranch sauce: Add the buttermilk, sour cream and mayonnaise into a bowl and whisk to combine.
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2
Add the roasted red pepper, garlic and buttermilk mixture into a food processor and blend until smooth.
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3
Refrigerate until ready to use.
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4
For the burritos: Preheat the oven to 400 F.
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5
Sort and rinse your dried lentils (remove any debris from them).
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6
Add the water into a pan along with the lentils and bring it to a boil with the lid on.
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7
When it hits a boil, lower the heat slightly and continue to cook for about 15-20 minutes.
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8
With just a few minutes left, before the lentils are finished cooking and while there is still some water left to be absorbed, add the kale to the pan and stir to mix.
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9
When the water has been absorbed, remove the pan from the heat.
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10
Add the salt and pepper and stir to mix.
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11
Lay one tortilla in front of you on a flat work surface.
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12
Spoon out about 1/2 cup of rice, horizontally, onto the tortilla.
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13
It should be off-center and toward the bottom.
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14
Leave about 2-inches from the left, right, and bottom edges of the tortilla.
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15
Add about 1/2 cup of the lentil and kale mixture over the rice.
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16
Drizzle 2-3 tablespoons of the sauce over the top of the ingredients.
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17
Roll your burrito and wrap it tightly in aluminum foil.
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18
Repeat with the remaining ingredients.
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19
Place the wrapped burritos on a baking sheet, seam side down.
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20
Cook for about 20 minutes, turning the burritos over about halfway through cooking.
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21
Remove from the oven and allow the burritos to cool slightly before unwrapping them.
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22
Serve warm with extra sauce.
