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Red Lentil Burritos


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10 dry-pack sun-dried tomatoes

1 cup boiling water

2 1/2 cups water

1 cup red lentils, sorted and rinsed

1 tablespoon olive oil

1/2 cup chopped onions

1/2 cup chopped broccoli florets

1/2 cup chopped cauliflower florets

1/2 cup thinly sliced carrots

1 1/2 cups tomato sauce

1 teaspoon curry powder

1/2 teaspoon ground cinnamon

4 whole-wheat tortillas (8" diameter), warmed

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