These mushroom and lentil quesadillas with cilantro feta sauce are a hearty vegetarian meal even meat eaters will love! Make the mixture ahead of time for a quick assembling meal.
Start the lentils cooking. (If using pre-cooked canned lentils, skip this step!)
While the lentils cook, heat the olive oil in a large skillet over medium. Add the onions and sauté for about 5 minutes or until softened. Add in the mushrooms and continue to cook, stirring occasionally, for about 5 more minutes. Add in the garlic and cook for another minute.
Add in the cooked lentils, onion powder, chili powder, cumin, and salt and stir to combine, cooking for another minute or two. (I usually add in 1 - 2 Tbsp of water at this point and continue cooking/stirring until the water has absorbed, just to soften things up a bit. If your mixture already looks good, you can skip the addition of the water.) Then remove from heat.
To assemble the quesadillas, you can either use a new skillet or pour the mixture into a bowl and wipe out/re-use the same one. Either way, add a tiny bit of butter to the skillet and heat over medium. Add a tortilla and top with a sprinkle of cheese, 1/2 cup of the mushroom lentil mix, another sprinkle of cheese, and the second tortilla. Cook for 3-4 minutes or until bottom tortilla has browned and cheese is starting to melt. Flip and cook for another 3 – 5 minutes.
Remove from pan, cut and serve! The cilantro feta sauce is highly recommended with these (recipe below)!
For lentils: I use TruRoots brand sprouted lentils, because they cook quickly and I like the harder texture with the mushrooms here. You can also use regular dried lentils and just cook for a little less time to keep the harder texture, or use pre-cooked canned lentils, which will be softer.
For the cheese: For this recipe, I like the shredded Italian mix you can find at most groceries.