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Nutrition Facts
Serving Size 1 (51g) Recipe makes 2 servings
Calories 191
Calories from Fat 24		(13%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 293mg		12%
Potassium 466mg		13%
Total Carbohydrate 29.4g		9%
	Dietary Fiber 14.7g	58%
	Sugars 1.1g
Protein 12.5g		24%
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Seasoned Mashed Lentils

Recipe #230988 | 45 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: So Cal Gal
May 28, 2007

So simple, yet so good! A great side dish or cracker spread. Be sure to use freshly ground pepper in this, as it makes a big difference in the flavor. (Slightly adapted from a recipe in The Low Oxalate Cookbook, Book Two.)

SERVES 2 , 1 1/2 cups (change servings and units)

Ingredients

1/2 cup dried lentils, rinsed and picked over
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Directions

1
Place dried lentils, and enough water to cover them, in a small saucepan.
2
Bring to a boil; then reduce heat, cover, and simmer until very soft and well cooked--stirring occasionally, and adding water as needed. Remove from heat.
3
Mash lentils with a potato masher or fork; then add olive oil, salt, freshly ground black pepper, onion powder, and garlic powder, and mix well.
4
Cover pan and let sit for about five minutes before serving.

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Featured Reviews for This Recipe

From: Chef #1214337

On Mar 27, 2009

Delicious! Simple, filling, inexpensive and SO tasty. I will definitely be making this dish a lot!

1 person found this review helpful

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From: free-free

On Feb 25, 2009

I absolutely loved this!!...you hit it on the head with the statement so simple yet so good...this will be a new staple side in my house... I can pull it out quick as can be 'cause I always have a bag of lentils from the bulk store in the pantry for sprouting...I tagged this for "I Recommend", and made it twice in less than a week...I have taken to doing it in veggie broth because I happen to have a giant pot of it freshly made this week and because of that I skipped the oil...but I can see this being good with the oil, margarine, additional spices or even a nut milk to really make it creamy...the way i had it it was incredibly "buttery" tasting, melt in your mouth yumminess...a new go to comfort food for me...I can eat a whole pot myself -> I'll say it againYUM - SO SIMPLE YET SO GOOD! Thanks So Cal Gal!!

1 person found this review helpful

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From: Kitty Z

On Jul 16, 2007

Very tasty, almost like garlic mashed potatoes, except better for you! I complicated it a bit by using fresh onions (1/3 cup) and garlic (1 clove), which I cooked together with the lentils. I also added about 2 tablespoons of milk while mashing, for extra smoothness. I might use a bit more next time, but this is really very good even without it. Thanks!

4 people found this review helpful

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From: Ruth Platt

On Jun 28, 2009

This recipe has become a staple part of my diet. Absolutely love it. Never felt compelled to write a review before, but this is so simple, quick, affordable, and tasty! Excellent.

1 person found this review helpful

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