Vibrant Red Lentil Taco Gratin
- 2 cups (400 g) red lentils
- 2 cups (480 ml) water
- 1 can (14.5 oz / 411 g) diced tomatoes, drained
- 1 teaspoon (5 ml) olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 large orange bell pepper, diced
- 1 large red bell pepper, diced
- 1 cup (165 g) corn kernels
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) paprika
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) black pepper
- 1/4 cup (60 ml) heavy cream
- 1 cup (150 g) crumbled queso fresco or feta cheese
- 4 large flour tortillas
- Fresh cilantro leaves, for garnish
1. Preheat oven to 400°F (200°C)
2. Cook red lentils in 2 cups water over medium heat until tender 15 to 20 minutes Drain any excess water
3. Heat olive oil in large skillet over medium heat
4. Add onion and cook until translucent 5 minutes
5. Stir in garlic and cook 1 minute
6. Add both bell peppers
7. Cook 3 to 4 minutes until slightly softened
8. Stir in chili powder cumin and paprika
9. Cook 1 minute
10. Add tomatoes corn salt and black pepper
11. Cook 2 to 3 minutes until heated through
12. In large bowl combine cooked lentils and tomato mixture
13. Grease 9-inch (23 cm) round springform pan
14. Line bottom and sides with tortillas overlapping slightly
15. Pour lentil mixture into crust
16. Smooth top
17. Sprinkle cheese over mixture
18. Drizzle with heavy cream
19. Bake 35 to 40 minutes until cheese bubbles and top turns golden
20. Remove from oven rest 5 minutes
21. Slice and serve
22. Garnish with cilantro if desired
- large skillet
- olive oil
- large bowl
- greased 9-inch (23cm) round springform pan
- oven
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.