1 cup dried lentils 5 cups water 1 tsp vegetable oil 1 medium onion
chopped 2 carrots
choped 2 cloves garlic
minced 1 can (19-oz) tomatoes
roughly chopped 3 medium potatoes
drained and mashed 1 cup 1% cottage cheese 4 green onions
chopped pepper to taste paprika
Simmer lentils in water for 25 minutes or until tender; drain. In non-stick skillet, heat oil over medium heat. Add onion, carrots and garlic; cook, stirring occasionally for 5 minutes. Add tomatoes; bring to a boil. Reduce heat, simmer uncovered 15 to 20 minutes until thickened. Stir in lentils. Place in deep 2-quart baking dish. Combine potatoes, cottage cheese, and green onion; season with salt and pepper, if desired. Spoon over lentil mixture. Garnish with paprika. Bake in 350 oven for 30 minutes or until heated through.