| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 397 | 11g | 4g | 58g |
| sugars | fibre | protein | salt |
| 7g | 16g | 21g | 1.4g |
Why I Love French Lentil and Veggie Enchiladas with Red Sauce
An exploration in color, flavor, and texture, the Lentil and Veggie Enchiladas with Red Sauce recipe is evocative of my gastronomic journey. A vivid tapestry of French and Mexican culinary traditions, this dish embodies the global panache that has always fascinated me as a chef.
An Homage to the Beloved Julia Child
The spirit of reinterpreting classic recipes hails back to the legendary culinary icon, Julia Child. Known for introducing French cuisine to the American public, she inspired this recipe by sharing her love for mixing lentils and vegetables. Echoing her approach to French cooking, this unique fusion of the French-inspired lentils and veggies with a Mexican staple speaks not just to my explorative nature but also brings alive the creative possibilities in the world of gastronomy.
Surprising Harmony
Despite the confluence of seemingly disparate elements, the Lentil and Veggie Enchiladas with Red Sauce recipe effortlessly marries them together. The earthy, slightly peppery flavor of the French green lentils blends beautifully with the crisp freshness of the mixed vegetables. This concoction is then tucked within the warm embrace of tortillas and brought together under a vibrant, generously seasoned red sauce. Contrasting flavor profiles are harmonized, giving way to a satisfying depth and complexity.
This dish resonates particularly well when paired with a Spicy Rapid Roast Chicken or a Spanish Omelette. The hearty lentil filling complements the savoriness of the chicken, while the zesty flavor of the enchiladas coalesces wonderfully with the neutral Spanish omelette.
In a lifetime where I have never hesitated to traverse borders and blur culinary lines, this recipe highlights my quest for a global pantry. Even as I constantly seek to create dishes that reflect my dual heritage, my path inevitably crosses with the broader culinary world, resulting in surprises like the Lentil and Veggie Enchiladas with Red Sauce recipe.
What You’ll Need
- 2 cups French green lentils
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 bell peppers, diced
- 2 zucchinis, chopped
- 2 cups frozen corn
- 2 teaspoons cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups shredded cheese (cheddar or monterey jack)
- 12 tortillas (corn or flour)
- For the Red Sauce:
- 2 tablespoons olive oil
- 2 tablespoons flour
- 1/4 cup chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon oregano
- 2 cups chicken broth
Method
Step One
First, cook the lentils according to the package instructions and set aside.
Step Two
While the lentils are cooking, heat a large skillet over medium heat. Add a drizzle of oil, then add the chopped onion, minced garlic, chopped carrots, diced bell peppers, and chopped zucchinis. Cook the veggies, stirring occasionally, until they’re softened.
Step Three
Add the frozen corn to the skillet and stir to distribute. Cook for another few minutes, then add the cooked lentils to the skillet. Add cumin, paprika, and salt and pepper to taste. Stir to distribute the spices throughout the lentil-veggie mixture.
Step Four
To make the red sauce, start by heating the olive oil in a small saucepan. Stir in the flour and cook for a minute or two. Then add the chili powder, garlic powder, salt, ground cumin, and oregano. Stir to combine, then gradually whisk in the chicken broth. Let the sauce simmer until thickened, stirring occasionally.
Step Five
Assemble the enchiladas. Take a tortilla, add a scoop of the lentil-veggie mixture, and sprinkle a little cheese on top. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the rest of the tortillas.
Step Six
Pour the red sauce over the top of the enchiladas in the baking dish, making sure all the tortillas are covered. Sprinkle the remaining cheese over the top.
Step Seven
Bake the enchiladas at 375 degrees for about 20 minutes, or until the cheese is bubbly and starting to brown. Let them cool for a few minutes before serving.
