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Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 2 cups each
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundYukon Gold or white potatoes, peeled and cut into 1-inch chunks½cupbuttermilk1tablespoonbutter¾teaspoonsalt, divided½teaspoonfreshly ground pepper, divided1tablespoonextra-virgin olive oil1large onion, finely diced½cupfinely diced carrot1tablespoonwater¾cupfrozen corn kernels, thawed1 teaspoon chopped fresh thyme or 1/2 teaspoon dried3tablespoonsall-purpose flour1 14-ounce can vegetable broth1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
Cook Mode(Keep screen awake)
Ingredients
1poundYukon Gold or white potatoes, peeled and cut into 1-inch chunks
½cupbuttermilk
1tablespoonbutter
¾teaspoonsalt, divided
½teaspoonfreshly ground pepper, divided
1tablespoonextra-virgin olive oil
1large onion, finely diced
½cupfinely diced carrot
1tablespoonwater
¾cupfrozen corn kernels, thawed
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
3tablespoonsall-purpose flour
1 14-ounce can vegetable broth
1 1/2 cups cooked or canned (rinsed) lentils (see Tip)
Directions
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.
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.
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.
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.
Tips
Make Ahead Tip: Prepare the filling (Step 3), cover and refrigerate for up to 1 day.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
Originally appeared: EatingWell Magazine, September/October 2011
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Nutrition Facts(per serving)322Calories7gFat54gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
