Lentil Quesadilla Recipe (Quick, Easy and Healthy)

In this healthy lentil quesadilla recipe wraps are made of red lentils as a great alternative to store-bought tortillas. These are perfect for busy parents looking for quick, nutritious meals with only wholesome ingredients. It’s a tasty twist on the kid-favorite comfort food that sneaks in extra plant-based protein.

My kids love quesadillas!

Almost any filling works, and I always load them up with extra veggies. As long as there is lots of cheese included I can use mushrooms, bell peppers, shredded chicken, or shredded beef. Plus, they are perfect for lunch boxes too. Isn’t it the best feeling when your kiddo’s lunch box returns empty?!

And while my kids love quesadillas and can have them in different variations every day, I’m not a fan of store-bought tortillas. That’s why I’m obsessed with this recipe!

Yes, I do make the wraps from scratch but don’t let it sound complicated. They are super easy and quick to make. Knowing that I can control all the ingredients is the best part.

Plus, if you’re starting your baby on baby-led weaning (BLW), these quesadillas are a fantastic option! They are soft, flavorful, and easy for tiny hands to hold! 

Why You’ll Love This Recipe

Ingredients Needed For Lentil Quesadillas

• 3-4 tbsp red lentils
• 3-4 tbsp water, for soaking
• 1/3 cup vegetable broth
• 1/3 cucumber
• 1/4 tomato
• 2 carrot greens
• 3 tbsp pickled olives
• 2-3 tbsp sugar-free tomato sauce
• 1/2 cup mozzarella cubes
• 2 tbsp olive oil

Step-by-Step Preparation With Pictures

1. In a small bowl, soak the red lentils in water for about 3 hours. Once soaked, rine and drain the remaining water. 

2. In a medium saucepan, combine the soaked lentils and vegetable broth. Use a potato masher or blender to mash the lentils until you achieve a smooth consistency. You’ll have a fairly liquid dough. If your broth isn’t salty, season with salt and pepper to taste.

3. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of olive oil, then cook each corn tortilla for 1-2 minutes on each side until they’re golden brown. Set aside on a cutting board or on a clean surface.

4. Make a little incision on the center and divide each tortilla into four sections mentally. Brush one section with sugar-free homemade tomato sauce (or skip adding tomato sauce altogether). 

5. Fill the next 3 sections with sliced cucumbers, tomatoes, sliced olives, carrot greens, and mozzarella cubes.

6. Bring the corner with tomato sauce over the side with cheese cubes.

7. Continue folding each section over another until you form a triangle.

8. Heat the large skillet again over medium-high heat. Place the filled tortillas in the pan and cook for another 3-5 minutes on each side or until golden brown and crispy. Alternatively, grill the quesadillas on both sides on a grill pan or place into a panini grill for 2-3 minutes.

9. Serve them hot with your favorite dips or grated cheese on top.

Enjoy!

Variation Ideas

You can customize your lentil quesadillas to suit your taste preferences and dietary needs! Here are some creative twists and substitutions that you can incorporate to customize this classic dish.

• Green Lentils: Swap out the red lentils for green or even brown lentils to add a different flavor and texture to your quesadillas. Green lentils have a slightly firmer texture and earthier taste, but they will still complement the other ingredients beautifully. They’re also rich in protein and fiber, making them a nutritious choice for meatless meals.

• Vegan Option: If you’re following a plant-based diet or trying to reduce your dairy intake, consider opting for vegan cheese or skipping the cheese altogether. This way, you can still enjoy these cheesy quesadillas even on a vegan diet.

• Add Avocado: Elevate the creaminess of your quesadillas by incorporating sliced avocado into the filling mixture. It adds a velvety texture and a subtle nutty flavor to your cheesy quesadillas.

• Spice it Up: For those who enjoy a bit of heat, consider adding chipotle pepper or chili powder to the lentil mixture. These spices add a smoky, spicy kick that elevates the flavor of the quesadillas.

• Extra Veggies: Get creative with your lentil quesadilla fillings by adding extra vegetables such as red peppers or spinach. Red peppers add sweetness and color to the dish, while spinach adds a boost of vitamins and minerals. You can sauté the vegetables before adding them to the quesadillas.

Serving Suggestions

Here are some ideas for what to pair the lentil quesadillas with!

• Salsa and Hot Sauce: Enhance the flavor of your lentil quesadillas by serving them alongside corn salsa, refried beans or hot sauce. Serve them in small bowls for dipping.

• Fresh Salad: Pair your quesadillas with a side salad for a well-rounded meal. Toss together some mixed greens, cherry tomatoes, cucumber slices, a drizzle of olive oil or balsamic vinegar and give it a good mix. The crispness of the salad provides a refreshing contrast to the warm and cheesy quesadillas.

Tips for Success

• Use a Non-Stick Pan: To ensure that your lentil flour tortilla doesn’t stick to the pan and cook evenly, use a non-stick frying pan or skillet. This will prevent the tortillas from tearing or sticking to the pan, making it easier to flip them and achieve that perfect golden brown crust without burning.

• Press Gently: Once you’ve filled and folded your quesadillas, gently press them down with a spatula while cooking. This helps to seal the outsides of the tortillas and ensures that the filling stays in place. Be careful not to press too hard, as you don’t want to squash the quesadillas or squeeze out the filling.

• Don’t Overfill: While it can be tempting to stuff your quesadillas with as many fillings as possible, resist the urge to overfill them. Adding too many ingredients can make it challenging to fold the tortillas and may cause them to burst open during cooking. Aim for a moderate amount of filling to ensure that the quesadillas stay intact and cook evenly.

Storage

If you have any leftover quesadillas or remaining tortillas, you can store them in an airtight container in the refrigerator for up to 2-3 days. Simply reheat them in a skillet or microwave until warmed through before serving.

Make Ahead: If you’re planning to make a big batch of quesadillas ahead of time, you can freeze them for later. They’ll keep well in the freezer for up to 1-2 months. To reheat, simply thaw them in the refrigerator overnight and then warm them up in a skillet or oven until heated through.

One Last Thing

One of the best things about this lentil quesadilla recipe is its versatility. Whether you’re experimenting with different fillings, trying out new spices, or simply using what’s already in your pantry, there’s no wrong way to make these quesadillas your own.

So, don’t be afraid to get creative and try different combinations of vegetables, cheeses, and spices to create unique flavor profiles that you and your kids love.

There are endless possibilities to explore! 

Plus, this red lentil quesadilla recipe also doubles as a fantastic family activity! Get the kids involved by letting them fold or assemble their own quesadillas. It’s a fun way to bond as a family while making a nutritious meal everyone will enjoy.

Your Turn

If you make this red lentil quesadilla recipe, please take a moment to let me know how you liked it by leaving a rating and a comment below on the recipe card.

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