Lentil and Feta Burrito with Peas and Broccoli Guacamole Dip and Three Chile Tomatillo Salsa

Ingredients

• 1/2 onion, julienned
• 4 cups vegetable stock, or water
• 1/2 cup lentils
• 1/2 teaspoon ground cumin
• Salt and pepper
• 8 ounces portobello mushrooms, stemmed and sliced
• 1/2 cup corn kernels, toasted
• 2 red potatoes, diced
• 1 teaspoon olive oil
• 1 cup fresh spinach, trimmed and washed
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh oregano leaves
• 1/4 teaspoon chili flakes
• 1/2 cup feta cheese
• 6 flour tortillas, warmed
• 6 sprigs fresh cilantro, garnish
• 6 radishes, washed and trimmed

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