Seasoned Mashed Lentils

So Cal Gal's Note:

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.)

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Serves: 2

Yield: 1.5 cups

• ½ cup dried lentils , rinsed and picked over
• 1 teaspoon olive oil
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• ¼ 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.

Reviews

[Linorama]

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.

[Autsayder]

This tasted pretty good on it's own, but I used it as a sandwich spread and unfortunately, it got a little lost amongst all the other flavors. Next time I'll just eat it as a side dish or a dip. Thanks for sharing!