This dish is amazing and fun for the kids to help with. My daughter had a blast putting the mashed potatoes on top of the lentils (and eating spoonfuls of them!). We have talked about the health benefits of lentils before including their high levels of soluble and insoluble fiber. They are also one of the only legumes that cook in 20 minutes or less! Don’t forget to reserve your cooking liquid for making the mashed potatoes.
6 large potatoes (I use a variety of russet, sweet, and yukon gold)
1 tablespoon vegetable base
1 – 2 tablespoons butter or vegan alternative
1 cup lentils, washed and drained
2 tablespoons olive oil
1/2 – 1 onion, minced
1 garlic clove
2 tablespoons red wine
2 tablespoons tamari
Sea salt and freshly ground pepper to taste
8 to 10 ounces baby spinach leaves, chopped
Preheat oven to 400 degrees.
Peel and chop the potatoes. Place in a large saucepan with enough water to cover. Add vegetable base. Bring the potatoes to a boil, reduce heat to simmer, cover the pan and cook for 20 minutes, or until tender.
Drain and transfer potatoes to a large mixing bowl, reserving 1 cup of cooking liquid. Mash potatoes adding butter and small amounts of cooking liquid until desired consistency is reached.
Meanwhile, boil lentils in 3-4 cups of water. Reduce heat to low and simmer for approximately 20 minutes, or until tender.
Heat oil in a skillet. Add the onion and garlic and sauté over medium heat until onion is translucent. Add the lentils, and bring to a gentle simmer. Stir in the wine, soy sauce and salt and pepper. Cooking gently for approximately 8-10 minutes. Add the spinach, a little at a time, cooking just until wilted. Remove from heat and adjust seasonings to your liking.
Pour the lentil mixture into a 2 quart casserole dish, and then spread the potatoes on top. Bake uncovered for 35 minutes or until potatoes begin to brown.
Recipe and Photo by Michelle