Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | lentils dry lentils | 2 | leaves | bay leaf | 1 | clove | garlic Clove | 1 | can | mushrooms sliced, 4 oz canned, drained | 2 | teaspoons | Braggs Liquid Aminos | 2 | cups diced | potatoes, peeled and diced | 1 | tablespoon | Brewers Yeast | 2 | teaspoons | olive oil, extra virgin | 2 | tablespoons | 2% milk or skim | 1 | cup, shredded | shredded cheddar cheese | 1/4 | teaspoon | Celery Salt | 1/2 | teaspoon | salt |
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Steps
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Sequence
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Step
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| 1 | Boil lentils and garlic in 3 cups water. Drain and stir in pepper, celery salt, braggs and mushrooms. Mix well.
Boil cubed potatos until soft. Blend in evo, yeast, salt, and milk until fluffy.
Place lentils in casserole dish. Top with potatos and then shredded cheese. Bake for 15 minutes at 350 degrees until piping hot. |
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