Name: Vegetarian Loaded Baked Potatoes
Yield: 6
Ingredients: 6 large potatoes; 1 cup dried brown lentils, rinsed and picked over; 2 tbsp olive oil; 1 green bell pepper, diced; ½ cup onion, diced; ½ cup carrot, diced; 2 garlic cloves, minced; 15 oz tomato sauce; 1 tbsp soy sauce (or coconut aminos); 1 tbsp honey; 1 tsp chili powder; sour cream or yogurt; shredded cheddar cheese; chopped chives

AuthorMaria

[cooked-sharing]

Yields6 Servings

6 large potatoes

1 cup dried brown lentils, rinsed and picked over

2 tbsp olive oil

1 green bell pepper, diced

½ cup onion, diced

½ cup carrot, diced

2 garlic cloves, minced

15 oz tomato sauce

1 tbsp soy sauce (or coconut aminos)

1 tbsp honey

1 tsp chili powder

Optional Toppings:

sour cream or yogurt

shredded cheddar cheese

chopped chives

Preheat oven to 400°F.

Place potatoes on a baking sheet and pierce with a fork on all sides. Bake for 45-60 minutes, turning once, until tender when pierced with a fork or knife.

Bring lentils and 2 cups water to boil in a medium pot. Reduce heat and simmer gently, uncovered, for 20 minutes. Strain any extra water.

Meanwhile, heat oil in a skillet over medium heat and sauté the pepper, onion, carrot, and garlic until tender, about 5-6 minutes. Add the tomato sauce, soy sauce, honey and chili powder and simmer for 15 minutes, until sauce has thickened and reduced slightly.

Add cooked lentils to tomato mixture and continue to simmer for another 5 minutes, or until mixture is warmed throughout.

Cut a slit in each potato and top with vegetable-lentil mixture. Top with additional toppings, if desired. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

CategoryMain Dish, Winter

Ingredients