Potato and Lentil Casserole

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Potato and Lentil Casserole

 

1 cup dried lentils

5 cups water

1 tsp. vegetable oil

1 medium onion, chopped

2 carrots, chopped

2 cloves garlic, minced

1 can 19 oz. tomatoes, roughly chopped

3 medium potatoes, cooked, drained and mashed

1 cup 1% cottage cheese

4 green onions, chopped

pepper to taste

paprika

 

Simmer lentils in water for 25 minutes or until tender; drain. In non-stick

skillet, heat oil over medium heat. Add onion, carrots and garlic; cook,

stirring occasionally for 5 minutes. Add tomatoes; bring to a boil. Reduce heat,

simmer uncovered 15 to 20 minutes until thickened. Stir in lentils. Place in

deep 2-quart baking dish. Combine potatoes, cottage cheese, and green onion;

season with salt and pepper, if desired. Spoon over lentil mixture. Garnish with

paprika. Bake

in 350 oven for 30 minutes or until heated through.