Contributed By: DairyCouncil
Vegetarian Times
Delicious vegetarian dish with only 1 gram of fat per serving.
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Total Preparation Time: 45 minutes
Ingredients: Egg & Cheese
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: American
Special Features: Vegetarian
Nutrition Content: Low Fat
High Fiber
Meal Type: Entree
Ingredients
Potato topping
3 1/2 lbs. Baking potatoes
1 cup Vegetable broth
2 tsp. Dijon mustard
2 tbs. Grated Cheddar cheese optional
3 Medium carrots, diced
1 Medium onion, chopped
2 Large cloves garlic, minced
2 cups Cooked lentils
1/3 cup Vegetable broth
14.5 oz Can diced low-sodium tomatoes, drained
1 tbs. Tomato paste
1/2 tsp. Dried oregano
1 tbs. Vegetarian Worcestershire sauce
Preparation
1. Make potato topping: in large saucepan, combine potatoes with enough cold water to cover. Bring to a boil and cook until tender, about 15 min. Drain well
2. In large bowl, mash potatoes with 1 cup broth and mustard, and salt and pepper to taste.
3. Preheat over to 350 F. Bring small saucepan of lightly salted water to boil. Add carrots and cook 2 min. to blanch. Drain, and set aside.
4. Coat large skillet with cooking spray, and set over low heat. Add onion, and cook, stirring, until softened, about 2 min. add garlic and cook 15 sec.
5. Stir in lentils, blanched carrots, vegetable broth, tomatoes, tomato paste, oregano and Worcestershire sauce. Mix well. Cook, stirring often, until flavors have blended, about 10 min. Season with freshly ground pepper to taste.
6. Lightly coat 3 qt. gratin dish or shallow casserole with cooking spray. Spoon filling into prepared dish. Top with dollops of mashed potatoes and cheese if desired.
7. Bake until heated through, 30 to 40. Let stand 10 to 15 min. before serving.
Cook's Notes
No cholesterol
Nutrition Information
Calories: 316
;
Total Fat: 1 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 67 g
;
Protein: 11 g
;
Vitamin A: 6748 IU
;
Vitamin C: 34 mg
;
Calcium: 65 mg
;
Sodium: 277 mg
;
Iron: 5 mg
;
Fiber: 11 g