I was travelling this week and got called out to a last minute press conference yesterday. So pulse Wednesday/Thursday is late!

But I made these quesadillas last week. Nathan said they were “the best thing I had made with lentils.” But then we had to go through some of the other things I had made with lentils, and some of them were pretty good too.

These are from the Saskatchewan Pulse Growers recipe book, sent to me by my friend Heather Loran.

You need:

1 cup green lentils
2 garlic cloves, minced
1 tsp chili powder
½ tsp cumin
1 TSBSP canola oil
1 jalapeno pepper, finely chopped
½ large red pepper, finely chopped (I used a whole one)
½ large onion, finely chopped (I didn’t bother)
flour tortillas
2 cups grated aged cheddar
½ cup finely chopped fresh cilantro

1. In a medium saucepan, bring the lentils to a boil with three cups of water. Add garlic, chili powder and cumin. Reduce heat and simmer loosely covered. Cook until lentils are tender about 35-40 minutes. (Mine took longer)
2. In a large skillet, heat canola oil over medium heat. Add pepper and onion. Saute until soft and starting to brown. Add pepper mixture to the lentils and stir to combine.
3. To make quesadillas- spread about ½ cup of the lentil mixture over half of each tortilla. Then sprinkle some cheese and cilantro over the lentil mixture. You can fold over it, or put another quesadilla on top. (We found that folding made a better quesadilla).
4. In a skillet, cook the quesadilla on each side until brown (about 3-4 minutes). Turn over carefully and brown the other side.
5. Cut into pieces and serve.

We found it made about 4 quesadillas, but it depends on how much filling you stuff into them. If you put less in, you could make more!