Red Meat Allergy Friendly Pickled Jalapeño Lentil Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the lentil filling
- 1 cup green or brown lentils, rinsed
- 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
- 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
For the quesadillas
- 4 large flour tortillas (10-inch)
- 2 cups shredded monterey jack cheese
- 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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