Prep 10 mins
Cook 35 mins
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.)
- 118.29 ml dried lentils, rinsed and picked over
- 4.92 ml olive oil
- 1.23 ml salt
- 1.23 ml fresh ground black pepper
- 1.23 ml onion powder
- 0.59 ml 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.
So good - and one of our favorite meals, along with broccoli or green beans. I omit the onion & garlic powder in favor of fresh onion & garlic cooked along with the lentils like some other reviewers suggested.
I made some changes to this one, with favorable results. I fried a bit of onion and garlic in some butter before adding the lentils and cut out the dry spices. Also, when the lentils were ready, I tossed in dash or two of bread crumbs to make the consistency more like mashed potatoes; just enough to get the lentils a little tacky. Great side dish for vegetarian comfort foods. Thanks for the recipe!