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Stuffed Potatoes with Lentils and Cheese Sauce

Time
50 min
Servings
2 servings

Luengo Lentils

2 potatoes Tomato sauce

Spices

Broccoli

Leek

Cheddar cheese

Cooking cream

Preheat the oven to 180ºC. Wrap the potatoes in aluminum foil and bake for about 30 minutes, or until they are soft when pierced with a fork.

Allow them to cool slightly, then make a lengthwise cut in each potato. Using a spoon, hollow out some of the interior.

Add a tablespoon of chopped vegetables (we used broccoli and leek) and a tablespoon of lentils, previously mixed with a bit of tomato sauce and spices to taste.

Place the potatoes back in the oven to cook further while melting the cheddar cheese in a saucepan with a bit of cooking cream.

Remove the potatoes from the oven and pour the melted cheddar sauce over them.

TIPS:

This dish is easy to customize; we can use the ingredients we prefer or have on hand at the moment. It's important to chop the vegetables into very fine pieces and season the cooked lentils to our liking. The recipe can also be made with other legumes.

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