SLOPPY LENTIL QUESADILLAS

INGREDIENTS

Large Tortillas

SAUCE

1x 400g can diced tomatoes

1 small brown onion, peeled, trimmed and roughly chopped

3 cloves garlic, peeled

3 TSP cumin

1 TSP chilli powder

1 TSP salt

1 TBSP oil

LENTILS

1x can brown lentils, drained

1 cup white rice, rinsed

3 cups beef-style broth

1 TBSP Mexican oregano (or normal)

Vegan cheddar cheese

EPIC GUAC 

3 avocados

1 CUP parsley and coriander leaves (combined)

1 jalapeño

2 cloves garlic, peeled

Juice of one lime

½ CUP water

½ CUP olive oil

1 TSP salt

½ CUP pistachios

INSTRUCTIONS

SAUCE

1. Place all of the sauce ingredients in a blender and blitz until mostly smooth. Set aside.

LENTILS

2. Combine the rice, lentils, sauce mixture, and broth in a medium-large pot. Bring to a simmer and turn down to low, and cook for 25-30mins until the lentils are soft and the rice is cooked. Set aside.

EPIC GUAC

3. Add all ingredients except pistachios in a food processor. Blitz until smooth.

4. Add pistachios and pulse until mostly smooth.

TO ASSEMBLE

5. Heat a pan over medium-high heat with a splash of oil. Place the tortilla in the pan. On half of the tortilla layer the lentil filling then the cheese and then fold the other half of the tortilla back over the layered filling. After a few minutes, flip and fry on the other side 3-5 minutes. Both sides should be golden brown and the cheese nice and gooey. Add a bit of oil and repeat for the next quesadilla.

6. Remove from heat and let stand for a few minutes. Cut in half and serve with guac.