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Serves 4
INGREDIENTS:
4 large baking potatoes, scrubbed and washed
4 oz. canned red lentils
2 sweet peppers (red and green), deseeded and thinly sliced
1 clove garlic, crushed
1 cup creamed cheese, softened
1 small green chili pepper, diced
1 tbsp. cilantro, finely chopped
1 tbsp. lime juice
seasoning to taste
margarine or butter for mashing potato
METHOD:
Preheat oven to 400 F (200 C). Bake potatoes for 1 hour until skins are slightly browned and crisp.
Add red lentils and cook about 5 minutes. Add sweet peppers, garlic and seasoning. Fry gently for 15 minutes, covered.
Using a food processor, combine cream cheese, chili pepper, cilantro and lime juice. Mix well and chill until needed.
Remove potatoes and cut each one in half. Divide butter or margarine between each half and mash into potatoes. Put halves on serving plates and spoon lentil mixture on top. Serve hot topped with the chili cream as a great lunch or quick family dinner.
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