- To Prep: 10 minutes
- To Cook: 15 minutes
Ingredients
- 4 medium potatoes
- 0.25 cups red lentils
- 1 celery
- 1 carrot
- 1 cup vegetable stock, reduced salt
- 0.25 cups soy or dairy milk (reduced fat)
- 0.25 cups cashew nuts (toasted)
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Baked potatoes with a twist
Baked potatoes with a twist
Method
- Pre-heat oven to 200°C. Wrap each potato in foil and bake for 15 minutes or until cooked through.
- Place lentils, finely chopped carrot, diced celery and stock in a small saucepan and bring to the boil. Reduce heat, cover and cook for 10 minutes.
- Scoop out flesh of potatoes leaving a hole for filing. Mix potato with lentil mixture and milk then return to potatoes. Sprinkle with cashews and serve with a green salad.
Per Serving:
| Energy (kJ) | 795 KJ |
| Protein (g) | 8g |
| Fat, total (g) | 5g |
| Saturated (g) | 1g |
| Carbohydrate (g) | 24g |
| Dietary Fibre (g) | 5g |
| Sodium (mg) | 220mg |
