Lentil Quesadillas

Lentils are ugly. Especially brown ones. And their taste? As earthy as anything that's ever graced my lips. Lentils and I have had a hard relationship. They cook fast and are cheap, but I prefer beans really and truly. Yet, I always keep lentils stocked. Because they can taste good, but they need some help first.

For replicating the texture of meat without a whole bunch of weird stuff, lentils are second to none. That isn't what I'm trying to do with this lentil dish, but that firm texture even when smashed is what makes these quesadillas feel like a hearty meal, not a snack or something to eat with a heavy side dish.

Lentils should be loved more. I should love them more. I feel like I'm on a mission of sorts to prove that ugly brown lentils belong in more than just soup, that they are deserving of love too.

Lentil Quesadillas - 4 servings

1 cup of dry brown lentils
2 small or medium onion, chopped
1/2-1 cup of salsa
2 tablespoons of taco seasoning (homemade or store-bought)
1/2 cup of cheese
8 small or 4 large flour tortilla

Boil and them simmer the lentils in some water for 30-40 minutes. While that is happening, saute your onions until soft in cooking spray or a small bit of oil. Set aside. Preheat your oven to 400 degrees. Drain your lentils and roughly mash with a fork. Stir in the onions and taco seasoning. Place tortillas on a baking sheet and place lentil-onion mix on one-half of each tortilla. Top with salsa and cheese. Fold over and bake for 8-10 minutes.