Recipe: potato topped lentil bake

[Guest guest]

As I was driving home from work yesterday (feeling very hungry) I was

trying to figure out what I could make that would be different.

Lately I've been very lazy and have either been making the same foods

or just not cooking very healthy.

At first I thought about making Shepherd's Pie, but I always make

that, so I looked through a cookbook and found Potato-topped Lentil

Bake. It sounded really good and I figured I could subsitute whatever

veggie I had in the house. So below is my version of the recipe:

 

1 1/4 c lentils (they called for red, I used brown), cook until

tender (30-35 min)

 

4 medium sized potatoes (I used reds), pressure cook them whole, then

mash up with skin and a little butter, salt & pepper

 

onion

garlic

carrots

zuccini

broccoli

cauliflower

canned, chopped tomatoes

spices such as cumin, cayene, fresh cracked pepper, tabasco sauce

 

Saute onion (I used a quarter of a large Mayan yellow onion) in your

choice of oil. When just transluscent add cayene, pepper and cumin.

Continue sauteing until onions are transluscent and you can smell the

spices. Add your chopped garlic and saute for a bit. Add chopped

carrots and saute to mix with the onion, spices and garlic. Drain the

lentils and add to the pan. Mix very well. Add half of the can of

chopped tomatoes with a little bit of juice. Add more of the above

spices (esp. cumin), stir again.

Pour into baking dish, I used a 9x9 stoneware dish. Top with chopped

zuccini, broccoli & cauliflower florets. Then spread on the mashed

potatoes.

 

Bake in a preheated 400 degree oven for about 30 minutes or until the

potatoes brown a little bit.

 

Serve with a little bit of crumbled feta cheese and a side spinach

salad.

 

This was so good I had it for lunch today, too!

 

Enjoy!

Denise