Seasoned Mashed Lentils

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.)

• Ready In: 45 mins
• Serves: 2
• Yields: 1 1/2 cups

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.