Black Lentil Quesadillas
- 1 tbsp vegetable oil
- 1 pack of the Spice Tailor Delhi Black Lentil Daal (lentils included)
- 12 corn tortillas
- 3 small spring onions, finely sliced
- 150g cheddar cheese grated
Toppings:
- 1 large tomato, chopped
- 150ml sour cream, can be light
- 2 large handfuls of shredded iceberg lettuce
- 1 large avocado, chopped
- 1-2 pickled jalepeno, chopped (for the spice fiends)
- Take the lentils out of the lentil pouch, reserve the spices for another cook.
- Empty the contents of both the Tarka sauce and the lentils into a saucepan and bring to a simmer.
- Heat up and allow to bubble away and thicken for 5-6 minutes. You need the lentils to be thickish.
- Heat up a large non-stick frying pan. Add a little oil to the pan and once hot, place 2 tortillas each inside.
- Top with about 1/6th of the lentils, 1 rounded tbsp of the spring onion and about 25g of the cheese each and top with another tortilla.
- Once the underside is crisp and golden in places, carefully flip over.
- Drizzle a little more oil around the outside and move the quesadillas a little in the pan so they get a little oil on the bottom.
- Once the cheese has melted, slide them out of the pan and repeat while the others rest.
- Lightly season the tomatoes and the sour cream with salt and black pepper.
- Top the quesadillas with a large dollop of the sour cream and top evenly with the remaining topping options. Or, slice into wedges and let everyone help themselves.
- 1 tbsp vegetable oil
- 1 pack of the Spice Tailor Delhi Black Lentil Daal (lentils included)
- 12 corn tortillas
- 3 small spring onions, finely sliced
- 150g cheddar cheese grated
Toppings:
- 1 large tomato, chopped
- 150ml sour cream, can be light
- 2 large handfuls of shredded iceberg lettuce
- 1 large avocado, chopped
- 1-2 pickled jalepeno, chopped (for the spice fiends)
- Take the lentils out of the lentil pouch, reserve the spices for another cook.
- Empty the contents of both the Tarka sauce and the lentils into a saucepan and bring to a simmer.
- Heat up and allow to bubble away and thicken for 5-6 minutes. You need the lentils to be thickish.
- Heat up a large non-stick frying pan. Add a little oil to the pan and once hot, place 2 tortillas each inside.
- Top with about 1/6th of the lentils, 1 rounded tbsp of the spring onion and about 25g of the cheese each and top with another tortilla.
- Once the underside is crisp and golden in places, carefully flip over.
- Drizzle a little more oil around the outside and move the quesadillas a little in the pan so they get a little oil on the bottom.
- Once the cheese has melted, slide them out of the pan and repeat while the others rest.
- Lightly season the tomatoes and the sour cream with salt and black pepper.
- Top the quesadillas with a large dollop of the sour cream and top evenly with the remaining topping options. Or, slice into wedges and let everyone help themselves.