Contributed by (Recipe adapted from “Essortment” at http://sc.essortment.com/bakedpotatoesr_ruag.htm)

Ingredients

4 large Baking potatoes, scrubbed and washed
2 Tbs Sunflower oil
2 Bananas, peeled and sliced
4 C canned Green lentils
1 tsp Turmeric
1 clove Garlic, finely crushed
Seasoning to taste

Yogurt to serve
Vegetable stock for mashing potato

Instructions

Preheat oven to 400°F. Bake potatoes for 1 hour until skins are slightly browned and crisp. Meanwhile, heat sunflower oil in a frying pan. Add bananas, lentils, turmeric, garlic and seasoning. Fry gently for 15 minutes, covered. Remove potatoes and cut each one in half. Divide vegetable stock between each half and mash into potatoes. Put halves on serving plates and spoon banana and lentil mixture on top. Serve hot garnished with yogurt as a great lunch or quick family dinner.

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