Eosinophilic Esophagitis Friendly Classic Lentil Fajitas
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup green lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
For the fajita filling
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ¼ tsp dried oregano
- ¼ tsp salt
- 1 tbsp fresh lime juice
For serving
- 8 small flour tortillas
Chef's tipWarm briefly before folding to improve flexibility. - ½ cup sour cream (optional)
Can be omittedsour cream
- 1 avocado, sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–25 minutes, until the lentils are tender but still hold their shape and the water is absorbed. Remove from heat and set aside.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, for 7–9 minutes, until softened and the edges are lightly charred.
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