Lentil Stuffed Baked Potatoes & GIVEAWAY
Two of my biggest pregnancy cravings (well, aside from honey mustard and watermelon) have been potatoes and cheese. Put them together, add some lentils, and a meal is born.
Last year when working with the US Dry Pea & Lentil Council I only created very healthy recipes. This year I can’t help but gravitate toward healthy alternatives to junk food. Lentil stuffed baked potatoes, paired with a nice big salad, make a great summer dinner! Bake the potatoes ahead of time, and dinner can come together in 20 minutes or less.
Lentil Stuffed Baked Potatoes
Serves 2
Ingredients:
2 baking potatoes, scrubbed clean
1/2 cup green lentils, rinsed
2 cups water
paprika, cayenne pepper, black pepper, salt to taste
2.5 oz shredded cheese
Directions:
Preheat the oven to 375 degrees. Wrap the potatoes in foil and bake for 1 hour or until they are soft. Meanwhile, bring the lentils and water to a boil in a small pot. Add the spices and salt to taste and turn the heat down to a simmer. When the water is gone (about 20 min) taste the lentils to see that they are cooked. If not add a bit more water. When they are done set aside. Remove the potatoes, slice in half and top with the lentils. Add the shredded cheese and pop back in the oven until the cheese is melted. Serve with a nice big salad and enjoy!
**Crumbled bacon added just before the cheese makes this even tastier. Try it!
*Note: I’m partnering with the U.S. Dry Pea & Lentil Council again this year, this time to create a few yummy gluten-free recipes. Remember my lentil recipes last year? They are still some of my favorites! I did receive some lentils and such from them, but since I buy them anyway it was a great fit for me. I hope you enjoy these recipes.
****DOUBLE GIVEAWAY ALERT!****
Le Creuset is offering a Farm Fresh Steamer Pan to one lucky winner!!!! I love love love steaming my vegetables, and now you can too! To enter, just leave a comment sharing how you will use this pan.
But wait, there’s more!!!
(OK, I have always really wanted to say that. Flashback to my 3 AM infomercial watching days!)
Chicago Metallic has offered a winged cookie sheet to one lucky winner!! I received this sheet too, and it is really amazing. The winged sides make it easy to take your baked goods out of the oven, and there is a rim all around to prevent your delicious treats from sliding off in the transfer. To enter this giveaway, please leave a comment sharing what gluten-free recipe you will make with it. Extra points if it includes lentils- not joking!
These giveaways end Friday, May 27 at 12 PM EST. You may receive an extra entry by tweeting about the giveaway. Just be sure to include @rhodeygirltests so I know you did.
Good luck!
PS- Please help me pick a diaper bag!
90 Responses to “Lentil Stuffed Baked Potatoes & GIVEAWAY”
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I would use the steamer to steam my veggies and rice.
That steam pan would definitely come in handy for using up all of the delicious vegetables I’ll be getting from my CSA this summer!
For the pan – I’d use it to STEAM VEGGIES! And fish!!
As for that baking sheet – I’d remake the amazing gluten free chocolate cranberry cookies I made this past winter!
I’d love to make coconut spiced lentils!
I’d like to try steaming kale – or really any veggies. I’ve not done much steaming in my day!
and I’ve been wanting to try baking cookies with buckwheat flour, so I’d happily give that a whirl with that pan!
These would be grown up kitchen essentials I would love to have in my college apartment as a way to pretend I can afford them. I don’t know about a gluten-free recipe, but I am open to any and all suggestions!
This will probably sound a little weird, but I would use the steamer pan to make buffalo wings! I’ve always wanted to make them at home (they’re one of my FAVE things in life!!) but they’re either deep-fried (and fatty) or baked (and not crispy at all) – I saw a recipe that involved steaming the wings to cook the meat, and then baking them in a super hot oven to get them crispy – I’ve always wanted to try it but I don’t have anything to steam! I would love this pan!!
The steamer for all of my vegetables. I’ve wanted one for forever!!
I’ve never baked gluten free but I would gladly choose any recipe to try on this AWESOME cookie sheet! Thank you for sharing 🙂
I would love the steamer and would use it for steamed broccoli, my favorite!
The pan would be wonderful because every time I make cookies, I smash one in with the pot holder. I would have to make chocolate chip cookies first!!!
I’d use the steamer to keep more nutrients in my veggies by steaming rather than microwaving
The pan would be great to roast lentils then add them to my fave salad for texture
I registered for Le Creuset pots & pans. I hope I get them!! IN THE MEANTIME I am going to steam all my veggies (when I win your giveaway), so I can stay slim & sassy for my wedding day!!! I’m feeling lucky!!
Definitely the steam pan would be great for making asian dumplings! Rockin’ giveaway!
I would use the pan to steam broccoli, kale, and my favorite steamed vegetable – artichokes!!
I would steam kale! yum yum yum yum!
I’ve been wanting to make seesame cookies. There is a gluten-free recipe on Elena’s Pantry blog.
I would make lentil and potato soup. Thanks for the entry!
I love steamed asparagus – and so does Baby! We’d love to win!
i’d use the pan to steam TAMALES. my favorite 🙂
i’d use the cookie sheet to make GF lentil falafel.
How fun and those potatoes look great!
I’d use the steamer to steam veggies from the CSA and the cookie sheet to roast them. And to make cookies! Gluten free ones too 🙂
I want to steam some veggies! Ohh and these posts are making me want gluten free cookies too! Yum!
I would use the steamer ti steam my veggies all summer and cook my pasta at the same time!
Right now, I would try Brussels sprouts in it. I always roast them, but everyone says they are wonderful steamed!
I would love to make a GF cookie (with lentils? why not?!) but I would have to decide on which one
For the steamer, I would make some fresh asparagus. I love steamed veggies!
Mmm… I would steam broccoli!
vegetable steamer!? i am in MAJOR need. this would be used for, uhm, virtually every meal 🙂
I would use the steamer for making my pasta and broccoli,plus veggies from our garden. For the baking sheet I would make my gluten free peanut butter cookies!! I love your baby reports and congratulations too you and your PB. My daughter is having a girl the middle of October. Her blog is called “Legally Fit”. I love reading both of your blogs!! 🙂
I would use the steamer for broccoli and cauliflower. And now that summer has finally come, I’ll be steaming beans, I can’t get enough green beans.
And I would make gluten-free meringues on the cookie sheet. Delicious!
I love your blog. I’m from RI!!
I love lentils too. I mix lentils with a little garlic, rice, salt and pepper and stuff it into a pumpkin. Baked the pumpkin in a shallow water bath at 375 for 1-2 hours until the pumpkin flesh is tender. Yum!
I’d love to use the steamer for broccolis and eggplant side dish.
I would love to steam some Rhode Island fresh broccoli!
I would use the steamer for fresh asparagus. Yum!
I would use the winged pan to make almond flour ginger snaps.
I bet it could also be used to make a roti-ish cracker using lentils. 🙂