Lentil que­sadil­las

SERVES 4 PREPA­RA­TION: 5MIN COOK­ING: 25 MIN

Drum Food - - CONTENTS -

SAUCE

1 can (410g) chopped to­ma­toes 1 onion, chopped

2 gar­lic cloves

7,5ml (1½t) ground cumin

10ml (2t) chilli pow­der

5ml (1t) salt

15ml (1T) oil

QUE­SADIL­LAS

1 can (410g) lentils, rinsed

1 can (410g) mixed veg­eta­bles, rinsed

250ml (1c) veg­etable stock 20g but­ter

8 flour tor­tillas

500ml (2c) grated ched­dar cheese pesto to serve

1 SAUCE Blend the in­gre­di­ents to­gether in a bowl and set aside.

2 QUE­SADIL­LAS Put the lentils, sauce mix­ture, mixed veg­eta­bles and stock in a large pot. Cook un­cov­ered on high for 15 min­utes, stir­ring reg­u­larly.

3 Heat a pan over medium heat. Spread some but­ter on one side of each tor­tilla. Put a tor­tilla in the hot pan, but­tered side down.

4 Top with the cheese and lentil fill­ing. Add another tor­tilla, but­tered side up, on top of the tor­tilla and fill­ing in the pan.

5 Cook on one side un­til toasted, flip over and toast the other side. Re­peat the process un­til all the in­gre­di­ents are used.

6 Al­low to cool slightly and serve with pesto.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.