I have a confession - prior to the last few months I was an RD that NEVER, and I mean NEVER cooked with lentils. I'm not sure exactly why - I guess I grew up in a meat and potatoes kind of household - and although I have often recommended pulses to my clients, I rarely ever cooked with them. Until now. I am OBSESSED with lentils at the moment. I continually find ways to add them into soups, salads, wraps, casseroles, you name it! The red ones are my favorite as they have a fairly neutral taste and are a small in size so they can be added into virtually anything and go unnoticed by many 'health-food haters' that might be at your dinner table.
What else is great about lentils? They are an excellent source of fibre and protein, they contain many micronutrients such as folate, thiamin, and iron, and they are an affordable meat alternative!
Say it with me.... "I LOVE LENTILS!"
I have a quick and delicious recipe for you that I formulated over the weekend when I just couldn't think of what to make for lunch. Most of my new recipe creations are made when I'm desperate for a new idea or short on time but don't want to succumb to the temptations of the drive-thru. Sometimes they turn out so-so, and sometimes, like in the case of this amazing and versatile red lentil, chicken, and veggie filling, they turn out quite impressive! This recipe is for quesadillas but really it's the filling that's special and it rolled like a burrito, added to a pita, or even spread into a gourmet grilled cheese!
Oh, and as usual.... this recipe is easy-peasy!