2 cups Red Lentils
5 Potatoes
2 cups Grated Cheddar Cheese
2 cups frozen Corn
Nub of Butter
1/4 cup Milk
Water
Salt
Pepper
Boil the lentils in three to four cups of water in a pot. Once boiled, let simmer for about thirty to forty minutes. The water should be absorbed and the lentils into a kind of mashed potato consistency.
Peel the potatoes and chop up, then boil in a separate pot with enough water to cover them. Boil on high for about thirty minutes. At this point they should be soft and easily slide off a knife, if you push a knife into them. Drain the water, mash the potatoes and stir in the milk and butter.
Now layer the lentils first into a baking pan, then the mash potatoes and then finally a layer of cheese on top.
Bake at 350 for about twenty minutes, until the cheese is bubbling.
Serve with corn and gravy!
5 Potatoes
2 cups Grated Cheddar Cheese
2 cups frozen Corn
Nub of Butter
1/4 cup Milk
Water
Salt
Pepper
Boil the lentils in three to four cups of water in a pot. Once boiled, let simmer for about thirty to forty minutes. The water should be absorbed and the lentils into a kind of mashed potato consistency.
Peel the potatoes and chop up, then boil in a separate pot with enough water to cover them. Boil on high for about thirty minutes. At this point they should be soft and easily slide off a knife, if you push a knife into them. Drain the water, mash the potatoes and stir in the milk and butter.
Now layer the lentils first into a baking pan, then the mash potatoes and then finally a layer of cheese on top.
Bake at 350 for about twenty minutes, until the cheese is bubbling.
Serve with corn and gravy!
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