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Seasoned Lentils Over Potatoes

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Seasoned Lentils Over Potatoes Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
489
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
654mg
27%
Total Carbohydrates
96g
32%
Dietary Fiber
21g
84%
Sugars
9g
Protein
21g
Calcium
62mg
6%

Number of servings: 4

Calories per serving: 489

Preparation time: 15 min

Total time: 60 min

Ingredients

4 (10-oz) large russet potatoes, (washed and dried)

Nonstick cooking spray

1 tbsp olive oil

12 cup chopped onion

4 minced garlic cloves

12 cup chopped celery

2 cups sliced mushrooms

3 cups water

34 cup dry lentils

12 (6-oz) can tomato paste, no salt added

1 cup sliced carrots

1 tsp cumin

1 tsp curry powder

1 tsp onion powder

1 tsp salt

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape. Place potatoes on oven rack or baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. Meanwhile, spray a large saucepan with nonstick cooking spray. Place saucepan over medium-high heat and add olive oil. When hot, add onion, garlic, and celery and sauté for 2 to 3 minutes.

3. Add the mushrooms, water, lentils, tomato paste, carrots, cumin, curry powder, onion powder, and salt.

4. Bring to a boil. Cover and reduce heat to simmer. Cook for 40 to 45 minutes or until lentils are tender.

5. To serve, cut the baked potatoes in half and top with the seasoned lentil mixture.

Makes 4 servings.

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