3 cups Black Lentils Dal
1 carton Sour Cream, regular and/or dairy free
4 Microwave-Ready Russet Potato
16. oz. Baby Bella Mushrooms2 Tab. Italian Parsley, fresh
Cook time: 17 minutes
Peel 4 potatoes + cut into 1-inch pieces; place potatoes + 2 tsp salt in a large pot then fill with cold water, covering potatoes by 1-inch; boil 15-20 min until tender; drain potatoes, reserving ½ cup of water; mash potatoes with ¼-½ cup reserved water (or milk), ½ cup sour cream + salt/pep until smooth; divide potatoes to plates
Meanwhile, clean 2 packages of mushrooms with a damp paper towel, then thinly slice; heat 2 tbsp oil in a 12-inch skillet or large pot over high, add mushrooms + cook undisturbed 3 min; sauté 5-7 min until browned + tender, season with salt/pep
Heat 3 cups of dal in skillet or microwave-safe bowl 2-3 min
Top mashed potatoes with dal + mushrooms then garnish with chopped parsley.
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