Lentils are one of my favorite quick dinner solutions. This meal is healthy, easy, filling, and delicious. I loosely followed this recipe. They really aren’t quesadillas, but I didn’t know what else to name my rendition.
What you need:
1 3/4 cups water
3/4 cup lentils
1 or 2 large cloves garlic, minced or pressed
1/4-1/2 cup onion, chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon smoked paprika
4 small flour tortillas
mixed veggies (pepper, broccoli, tomato, etc.)
toppings: fresh cilantro, sour cream, salsa, tapatio hot sauce
How to do it:
Heat a little vegetable oil in a saucepan. Add garlic and onion, stirring with wooden spoon until fragrant. Pour in water and lentils. Add cumin, salt, and smoked paprika. Bring to a boil. Reduce heat and simmer 15 minutes.
Meanwhile, chop your veggies. Fry up your tortillas in hot oil. You want them to be a little crispy on both sides if possible. Put crispy tortillas on a baking sheet.
When the lentils are done, scoop evenly onto tortillas. Pile veggies on top of lentil mixture. Sprinkle with cheese. Broil in oven on high until cheese bubbles. Don’t burn.
Serve with toppings of choice and homemade margaritas. Yum.