Accordion Potatoes with Chipotle Lentil & Pepper Topping – Lentils.org

Ingredients

• Potato:
• 6 medium size potatoes (cleaned, skin on)
• 1 Tbsp (15 mL) canola oil
• 1 tsp (5 mL) cumin
• ½ tsp (2 mL) salt
• ½ tsp (2 mL) ground black pepper
• ¾ cup (175 mL) grated Monterey jack cheese
• Topping:
• 1 Tbsp (15 mL) unsalted butter
• ½ cup (125 mL) finely chopped onions
• 2 cups (500 mL) finely chopped red & yellow peppers
• ½ cup (125 mL) seeded & chopped tomatoes
• 1/2 tsp (2 mL) diced chipotle peppers in adobo sauce
• 1 cup (250 mL) cooked or canned green lentils, drained & rinsed
• 1 lime, juice and zest (reserve some juice for garnish)
• 1 Tbsp (15 mL) thinly sliced green onion
• 1 whole semi-firm avocado, seed & skin removed, small diced
• 6 Tbsp (90 mL) sour cream