Charred Red Pepper, Lentil & Feta QuesadillasFeatured

Charred Red Pepper, Lentil & Feta Quesadillas

Recipe courtesy of Canadian Pulse Industry



For 6 Serving(s)


  • 15 ml Canola oil
  • 1 red bell pepper, seeded and cut into strips
  • 500 ml cooked lentils
  • 2 ml salt
  • 2 ml ground black pepper
  • 250 ml crumbled feta cheese
  • 6 whole wheat flour tortillas


  1. Set a heavy skillet over medium-high heat and add oil; add red pepper and cook until soft and starting to brown on edges. Add lentils, season with salt and pepper, and cook for a minute, until any excess moisture evaporates. Set mixture aside in a bowl.
  2. To make quesadillas, place a tortilla in a skillet set over medium-high heat. (You could add oil to skillet first for a crisper quesadilla.) Spread some lentil mixture over half the tortilla and sprinkle with feta. Fold tortilla over to enclose filling and cook for 2-3 minutes, until golden on bottom. Flip and cook for 2-3 minutes on other side, until golden and cheese has melted.
  3. Cut into wedges and serve warm, with salsa.