Name: Spiced Lentil and Tomato Tortilla Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 15 ml olive oil; 150 g yellow onion; 10 g garlic; 4 g ground cumin; 3 g smoked paprika; 2 g dried oregano; 250 g canned brown lentils; 400 g canned crushed tomatoes; 100 ml vegetable broth; 3 g salt; 150 g corn tortillas; 120 g monterey jack cheese; 10 g fresh cilantro

Equipment

Chef's knife

Cutting board

Large skillet

or Wide saucepan

20x20cm baking dish

or 2-quart casserole dish

Spatula

Ingredients

4 servings

Aromatics & Spices

15 ml olive oil
150 g yellow onion, finely diced
10 g garlic, minced
4 g ground cumin
3 g smoked paprika
2 g dried oregano

Lentil Tomato Filling

250 g canned brown lentils, rinsed and drained
400 g canned crushed tomatoes
100 ml vegetable broth
3 g salt

Assembly & Garnish

150 g corn tortillas
120 g monterey jack cheese, shredded
10 g fresh cilantro, roughly chopped

Nutrition (per serving)

325

Calories

15g

Protein

36g

Carbs

15g

Fat

Fiber

Sugar

1107mg

Sodium

Method

Preheat your oven to 190C or 375F. Lightly grease your 20x20cm baking dish with a small drop of olive oil.

Heat the olive oil in a large skillet over medium heat. Add the diced yellow onion and saute until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.

6mLook for: onions are translucent and softFeel: onions yield easily to the spatula

Sprinkle the ground cumin, smoked paprika, and dried oregano over the onion mixture. Toast the spices, stirring continuously, for 30 seconds to release their essential oils.

0mLook for: spices lightly coat the onionsFeel: aromatic smell fills the kitchen

Pour the crushed tomatoes, drained lentils, vegetable broth, and salt into the skillet. Stir well to combine. Bring the mixture to a gentle simmer, lower the heat, and let it cook uncovered for 10 minutes so the flavors meld and the sauce slightly thickens.

10mLook for: sauce is thick enough to coat the back of a spoon, not excessively watery

Spread a thin layer of the lentil and tomato sauce on the bottom of the prepared baking dish. Cover with a layer of halved corn tortillas, slightly overlapping them. Spoon half of the remaining sauce over the tortillas, then add another layer of tortillas. Finish with the last of the sauce and sprinkle the shredded cheese evenly over the top.

Place the baking dish in the preheated oven. Bake at 190C or 375F for 20 minutes, or until the sauce is bubbling around the edges and the cheese is melted and slightly golden.

20mLook for: cheese is melted, golden brown in spots, and edges are bubbling vigorously

Remove the bake from the oven and let it rest for 10 minutes. This allows the sauce to set and makes slicing much easier. Garnish with chopped fresh cilantro before serving.

10mFeel: dish is firm enough to serve cleanly without falling apart entirely

Chef's Notes

Topping the bake with pickled jalapeños or a dollop of sour cream adds an excellent acidic contrast to the rich earthy lentils.
If your canned lentils are quite firm, mash a quarter of them into the sauce with the back of your spoon during the simmer stage to naturally thicken the stew.
Stale tortillas actually work best for casseroles like this. If yours are very fresh, leave them out on the counter for a few hours to dry slightly, or flash-bake them for 3 minutes before layering.