Rye Free Classic Lentil Quesadillas

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

For the lentil filling

1 cup green or brown lentils, rinsed
2 ½ cups water
0.750 tsp salt
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 small yellow onion, finely diced
1 red bell pepper, finely diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
½ 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 20–25 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 6–7 minutes.

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