Wednesday, April 7, 2010

Lentil-Mashed Potato Bake

Serves: 6

1/2 c. lentils
6 large potatoes
2 T. butter
1/4 c. milk
1/2 c. sour cream
1/2 c. scallions, chopped
2 garlic cloves
1/4 t. salt
1/8 t. pepper
2 c. Cheddar cheese, shredded

In a small saucepan, bring 2 cups of water to a boil. Add the lentils. Return to a boil and cook the lentils 20-30 minutes or until tender. Drain excess water. Meanwhile, peel and quarter the potatoes. Boil in a large saucepan for 10-15 minutes, until tender, and drain. In a bowl, mash the boiled potatoes; add butter, milk, sour cream, scallions, garlic, salt and pepper. Stir to combine. Fold in cooked lentils. Spread into a lightly greased 13x9 baking dish. Top with cheese. Bake at 350 degrees for 15 -20 minutes

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Tips: I had never made anything with lentils before and was intrigued to give them a try after seeing this recipe. Lentils are high in fiber and low in fat so they are the perfect addition to a meatless meal. My lentils took quite a while to cook but that might have been because I cook at high altitude. I also used 1 cup of Cheddar cheese and 1 cup of Jack cheese to give this a little more flavor but I left it as one cheese in the ingredients to make it less difficult. I also shared this recipe at 8 Muddy Boots' From Scratch.

Recipe from The $5 Dinner Mom Cookbook


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