Eggless Classic Lentil Quesadillas
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Learn more āIngredients
4 servings
For the lentil filling
- 1 cup green or brown lentils, rinsed
- 2 Ā½ cups water
- 0.750 tsp salt
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- Ā½ tsp smoked paprika
- 1 tbsp fresh lime juice
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 1 tbsp neutral oil or butter, for cooking
For serving
- sour cream, for serving (optional)
- salsa, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Combine the rinsed lentils, water, and 1/2 tsp salt in a large saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20ā25 minutes, until the lentils are tender and have absorbed most of the water. Drain any excess liquid and set aside.
- 2
While the lentils cook, heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6ā7 minutes.
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