Low Sodium Pickled Jalapeño Lentil Quesadillas with Cilantro Slaw

Total time50 min

Prep time20 min

Cook time30 min

Low Sodium Pickled Jalapeño Lentil Quesadillas with Cilantro Slaw

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Ingredients

4 servings

For the lentil filling

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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2 ½ cups water
1 tbsp olive oil
½ cup yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp tomato paste

For the cilantro slaw

3 cups green cabbage, thinly shredded
½ cup fresh cilantro leaves, roughly chopped
3 tbsp fresh lime juice (about 2 limes)
2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.
½ cup pickled jalapeños, drained and sliced
1 tbsp neutral oil (such as canola oil or vegetable oil), for cooking

For serving

sour cream, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Combine the rinsed lentils and water in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are tender but still hold their shape, about 18–20 minutes. Drain any excess water and set the lentils aside.
2
Return the saucepan to medium heat and add 1 tbsp olive oil. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.

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