Seasoned Mashed Lentils Recipe #230988
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.)
by So Cal Gal
45 min | 10 min prep
SERVES 2 , 1 1/2 cups
- 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
- Place dried lentils, and enough water to cover them, in a small saucepan.
- 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.
- 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.
- Cover pan and let sit for about five minutes before serving.
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5 stars