Over the past year I have started cooking with beans and lentils more. The more I use them the more I love them. I often replace ground beef with lentils in spaghetti sauce, nachos and quesadillas.
Info: Lentils are packed with protein and fibre. They contain many vitamins and minerals, most notably folate (take note if you are pregnant!), magnesium, and potassium. Lentils can be a great way to decrease meat protein in your diet. Vegetarian or not, the low fat, high fibre lentil is good for your body and your heart.
Inspiration: a mad hankering for quesadillas
Ingredients: tortillas, shredded mozzarella cheese, red and yellow bell peppers, lentils, oil, stock (chicken or vegetable), 2 cloves garlic, 1/2 large diced onion, chili powder, chipotle pepper powder, ground mustard, pepper, fresh cilantro salsa and sour cream.
1. Preheat oven to 350.
2. Rinse green lentils. Boil in water until soft but not mushy. Approximately 30 minutes.
2. Heat up oil in a different pan. Once oil is hot, toss in minced garlic followed by diced onion. Cook until onions are translucent.
3. Drain lentils and toss in the pan with garlic and onions. Pour in about 1/2 cup stock (I used chicken). Add spices: chili powder, chipotle pepper, mustard and pepper to taste. I would give you measurements but it changes every time! Apparently I am turning into my grandma!
4. Cook the mixture until the liquid is gone. I like to toss my chopped peppers into the pan so they lose water before I put them into the quesadilla. I cook them for about 3 minutes.
5. Lay out tortillas on a pan. Layer shredded cheese then filling and peppers then a light layer of cheese on top. Cover with another tortilla.
6. Bake in oven until you see melty cheese and brown edges on the tortilla.
7. Serve with salsa and sour cream. Option to add chopped fresh cilantro on top.
The lentils took on all the flavours well. The quesadillas tasted great! I used my leftover lentils as nacho topping the next night!