Baked potatoes with a twist

Organisation: Sanitarium Health & Wellbeing Company

Preparation: 10

Cooking time: 15

Serves: 4

Type of recipe: Light meal

Recipe

Looking for a vegetarian dish that’s hearty, nutritious, and easy to make? These stuffed potatoes with lentils and cashews are the perfect option for a light yet satisfying meal.

Ingredients:

4 medium potatoes, cut in half
¼ cup red lentils
1 celery stick, diced
1 carrot, finely diced
1 cup reduced salt vegetable stock
¼ cup reduced fat soy or dairy milk
¼ cup cashew nuts, toasted and roughly chopped

Method:

Pre-heat oven to 200°C. Wrap each potato in foil and bake for 15 minutes or until cooked through.
Place lentils, carrot, 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 filling. Mix potato with lentil mixture and milk then return to potatoes. Sprinkle with cashews and serve with a green salad.