EatingWell


14
4
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 lb Yukon gold or white potatoes, peeled and cut into 1-inch chunks½ cup buttermilk1 Tbsp butter¾ tsp salt, divided½ tsp freshly ground pepper, divided1 large onion, finely diced½ cup finely diced carrot1 Tbsp water¾ can frozen corn kernels, thawed1 tsp chopped fresh thyme or 1/2 teaspoon dried3 Tbsp all-purpose flour14 oz can vegetable broth1 ½ cup cooked or canned (rinsed) lentils (see tip)

Directions

  1. Place potatoes in a large saucepan and cover with 2 inches of water. Bring to a simmer over medium-high heat. Reduce heat to medium, partially cover and cook until tender, 10 to 15 minutes. Drain and return the potatoes to the pot. Add buttermilk, butter and 1/4 teaspoon each salt and pepper. Mash with a potato masher until mostly smooth.
  2. While the potatoes are cooking, position rack in upper third of oven; preheat broiler. Coat four 10- to 12-ounce broiler-safe ramekins (or an 8-inch-square broiler-safe baking dish) with cooking spray. Place ramekins on a broiler-safe baking sheet.
  3. Heat oil in a large skillet over medium-high heat. Add onion, carrot and water. Cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in corn, thyme and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring occasionally, for 2 minutes. Sprinkle with flour and stir to coat. Stir in broth. Bring to a simmer; cook, stirring, for 1 minute. Stir in lentils and cook, stirring constantly, for 2 minutes.
  4. Divide the hot lentil mixture among the prepared ramekins (or spread in the baking dish). Top with the mashed potatoes. Broil, rotating halfway through, until the potato is lightly browned in spots, 6 to 10 minutes.

Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.

To Make Ahead: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 326
  • Calories from fat 72
  • Total Fat 8gm 12%
  • Sodium 679mg 28%
  • Total Carbohydrates 55gm 18%
  • Fiber 10gm 40%
  • Protein 12gm
  • Cholesterol 9mg 3%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Bean & Legume, American, Easy, Baking, Fall, Spring, Winter, St. Patrick's Day

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