Tony made me a Scrumptious dinner last night, that he calls a Red Lentil Back.
(We thought we'd have a competition for who plated better. His is the white plate. You can tell me which one you like best! ha!)
Here are his directions:
In a pot, bring 1.5 cups red lentils, 2 cups vegetable broth, 1 diced onion, bay leaf to boil.
Reduce heat to low and let simmer till all liquid is absorbed.
Stir frequently.
Remove bay leaf and stir in 1 cup vegan cheese until well mixed. ( We used a Daiya Pepperjack Shredded Cheese) ZIPPY!
Place into 9" pie plate greased with olive oil.
Bake for 400 degrees for 25-30 minutes or until top is golden brown and bubbly.
Let sit 10 minutes before serving.
Open can of sliced potatos.
Saute in pan with olive oil and lots of Dill, some salt, pepper and spices! ( We used fresh dried dill saved from the summer! yum!)
Steam some broccoli and stick it all on your plate.
CHOW DOWN! :) Its delicious, nutricious, and soooo nice.
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