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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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.) 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.
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