DINNER RECIPES forum: Lentil and Potato Special
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| Once, years ago while my husband was still in graduate school, we took a bunch of recipes and costed them out. This one came out as the cheapest per calorie entree that we tried, and I still love to make it. We'll eat it as a dinner by itself, or it's also good as a side or with a bowl of soup. 50 ounces potatoes 1 ⅓ cups skim milk 1 tablespoon vegetable oil ½ teaspoon salt ¼ teaspoon pepper ½ teaspoon garlic powder 4 cups water 1 cup lentils 2 teaspoons vegetable oil 3 cups onion chopped ¼ teaspoon salt ¼ teaspoon pepper ½ package filo dough Preheat oven to 350°. Place potatoes in oven and bake for 1 hour or until tender. Cool slightly, then peepl. Place potatoes in a large bowl and add milk, oil, salt, pepper, and garlic powder. Mash thoroughly, using a potato masher. While potatoes are cooking, bring water to a boil in a medium saucepan. Add lentils, cover pot, reduce heat, and simmer 40 minutes, until lentils are tender. Drain. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring frequently, until onion is nicely browned. (The best flavor is achievced whn the onion is very brown and crisp, but be careful not to let it burn.) Remove from heat, stir in cooked lentils, salt, and pepper. Mix well. Lightly oil a 9x13 inch baking pan or spray with a nonstick cooking spray. Place filo sheets in a stack on the counter and top with wax paper or plastic wrap and then a damp towel to keep them from drying out. Place 6 sheets of filo in the bottm of prepared pan, spraying every other sheet evenly with a nonstick spray. Trim edges to fit pan. Cover remaining filo with the wax paper and damp towel. Spread half of the potatoes evenly over the filo. Top with all of the lentil-onion mixture. Place 6 more sheets of filo over the lentils, spraying every other sheet, trimming edges to fit, and covering back up. Top with remaining potaties, spreading evenly. Top with 6 remaining sheets of filo, again spraying every other one. Be sure the top sheet is sprayed evenly. Using a sharp knife, cut through the top filo layers, creating 12 servings. (if you cut through the filo after baking, it will crack.) Bake uncovered, 45 minutes. Cut into squares to serve. Notes: Notes:50 oz was originally 5 large potatoes, 8-10 ounces each (but what is 'large' so I changed it) .Filo is 18 sheets of filo dough. |
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I love lentils. Actually, I never met a legume I didn't like, lol  TY for the recipe. Sounds like a keeper and will have to try  |
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| It does sound good - and we love lentils too! |
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| I could use some more Lentil recipes, if any one has some favorites! So far I pretty much make this, and a lentil and veggie or lentil and ham soup. We're not big on legumes yet... but I'm trying, for both health and budget reasons! |
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| Lol, my favorite vegetable in the whole world is peas! And I don't like fruit, go figure. I'll drink it, but i don't like eating it. I'll look for some lentil recipes, I know I have some, because I love 'em |
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