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Lentil Quesadillas

Lentil Quesadilla


    • 1 cup Diefenbaker Seed Processors green lentils
    • 2 garlic cloves, minced
    • 1 tsp chili powder
    • 1/2 tsp cumin
    • 1 tbsp. North Prairie Gold canola oil
    • 1 Grandora Gardens jalapeno pepper, finely chopped
    • 1/2 Spring Creek Garden large onion, finely chopped
    • 1/2 Grandora Gardens red pepper, finely chopped
    • 8 6-inch La Cocina flour tortillas
    • 2 cups grated Bothwells apple smoked cheddar cheese
    • 1/2 cup finely chopped Floating Gardens fresh cilantro


    In a medium saucepan, bring the lentils to a boil with 3 cups of water. Add garlic, chili powder, and cumin. Reduce heat and simmer loosely covered. Cook until lentils are tender, about 35-40 minutes.

    In a large skillet, heat canola oil over medium heat. Add peppers and onions. Saute until soft and starting to brown. Add pepper mixture to the lentils and stir to combine.

    To make the quesadillas:
    Spread about 1/2 cup of the lentil mixture over half of each tortilla. Then sprinkle about 1/4 cup cheese and 1 tbsp cilantro over the lentil mixture. Fold empty half of tortilla over cheese and lentil mixture.

    In a skillet, carefully place the quesadilla and cook about 3-4 minutes or until brown. Turn over carefully, and brown the other side, making sure the cheese is melted throughout.

    Keep the quesadillas warm in an oven on low heat while you continue to cook the others. Cut into 3 wedges and serve immediately.