These are surprisingly simple. Cook your lentils and sweet potato together, then mash in the spices. Assemble the quesadillas, heat through, and enjoy! Melty goat cheese and crunchy toasted pumpkin seeds perfectly compliment the earthy, cumin-infused lentil mixture.
Sweet Potato, Lentil and Goat Cheese Quesadillas with Toasted Pumpkin Seeds
2015-06-23 06:39:09
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Ingredients
- 3/4 c dry green lentils, picked over and rinsed
- 2 c peeled & diced sweet potato
- 3 c water
- 1.5 tsp ground cumin
- 1/2 tsp chili powder
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/4 tsp smoked or regular paprika
- 1 clove crushed garlic
- 1 green onion, sliced
- 1/4-1/3 c goat cheese
- 1/4 c raw pumpkin seeds
- 8 large wholegrain tortillas (try my Wholy Homemade Tortillas)
- plain yoghurt for garnish (optional)
Instructions
- In a medium saucepan, bring water, lentils and sweet potato to a rolling boil.
- Cover and reduce heat to a simmer and let cook about 25-30 minutes or until lentils and sweet potato are tender.
- Drain and return mixture to the pot, mashing it with a fork or small potato masher and mixing in cumin, chili, oregano, salt, paprika and green onion.
- While lentils cooking, gently toast pumpkin seeds in a dry pan over medium-low heat until fragrant, stirring regularly and taking care not to burn,
- Place one large tortilla in dry pan over medium heat, spreading 1/2 c of lentil mixture evenly over it and topping with 1 tbsp each of toasted seeds and crumbled goat cheese.
- Place another tortilla on top and press down gently. Allow to heat through for a few minutes to melt cheese, flipping once.
- Cut into 6 triangles.
- Repeat with other tortillas.
- Serve with plain yoghurt for dipping.
- Serves 6.
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