Creamy Lentils with mashed potatoes

This post is also available in german/deutsch.
Lentils are one of my favorite legumes, maybe because I come from Swabia. You can make so much with this great product and they are rich in natural proteins and fiber. Today I show you a recipe that is very popular in my family and has always cooked by my grandma. I just changed it a little bit.

Creamy lentils with mashed potatoes is my favorite. Typical in Germany we eat this meal with spaetzle and sausage. But this meal doesn´t miss a sausage. I made ist vegan, It´s nourishing and you get all your protein from lentils. Happy me, happy animals and happy planet.

Lentils with mashed potatoes

lentils
230 g brown lentils, washed and drained
2 small carrots, peeled and finely diced
1/8 of a celery root, peeled and finely diced
1 medium-sized yellow onion, finely chopped
3 tbsp oil
salt and pepper
1 tsp mustard
1/2 bunch of plain parsley
3 bars of thyme
2 tbsp balsamic vinegar
1 l vegetable stock
1 bayleaf

mashed potatoes
4 big floury potatoes
about 100 ml of milk (of your choice)
1 tbsp vegan butter
Pinch of nutmeg
salt and pepper

Peel potatoes and quarter. Wash and cover with fresh water. Simmer for 20-25 minutes or until they are soft.
In the meantime, add onions and vegetables to the pan and sauté with oil. Add the bay leaf, thyme and the lentils. Now add 700 ml vegetable stock and simmer for 30 minutes or until the lentils are soft. Stirring occasionally. Gradually add the remaining broth. The lentils should be creamy and not too dry.
Mix 1 tsp of flour with 2 tbsp of water and stir under the hot lentils. Bring to a boil and stir. Remove bay leaf. Stir in the vinegar.
Season with mustard, salt and pepper.
Drain potatoes, add butter, nutmeg, salt, pepper and a little milk. Crush the potatoes with the potato masher, add more milk depending on the creaminess.
Serve lentils with potatoes and chopped parsley.

Enjoy the meal. Hugs from Kathrin and Ramin

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Lentils with mashed potatoes

Creamy Lentils with mashed potatoes. It`s my all time fav comfort food. So nourishing and healthy. 

Course Lunch

Cuisine germany

Keyword lentils

Prep Time 20 minutes minutes

Cook Time 31 minutes minutes

Total Time 51 minutes minutes

Servings 2 Portion

Author Klaraslife

Ingredients

lentils

• 230 g brown lentils washed and drained
• 2 small carrots peeled and finely diced
• 1/8 of a celery root peeled and finely diced
• 1 medium-sized yellow onion finely chopped
• 3 tbsp oil
• salt and pepper
• 1 tsp mustard
• 1/2 bunch of plain parsley
• 3 bars of thyme
• 2 tbsp balsamic vinegar
• 1 l vegetable stock
• 1 bayleaf

mashed potatoes

• 4 big floury potatoes
• about 100 ml of milk of your choice
• 1 tbsp vegan butter
• Pinch of nutmeg
• salt and pepper

Instructions

• Peel potatoes and quarter. Wash and cover with fresh water. Simmer for 20-25 minutes or until they are soft.
• In the meantime, add onions and vegetables to the pan and sauté with oil. Add the bay leaf, thyme and the lentils. Now add 700 ml vegetable stock and simmer for 30 minutes or until the lentils are soft. Stirring occasionally. Gradually add the remaining broth. The lentils should be creamy and not too dry.
• Mix 1 tsp of flour with 2 tbsp of water and stir under the hot lentils. Bring to a boil and stir. Remove bay leaf. Stir in the vinegar.
• Season with mustard, salt and pepper.
• Drain potatoes, add butter, nutmeg, salt, pepper and a little milk. Crush the potatoes with the potato masher, add more milk depending on the creaminess.
• Serve lentils with potatoes and chopped parsley.
• Enjoy the meal. Hugs from Kathrin and Ramin

Notes

• you can also use green lentils
• If you like rice or spaetzle more than potatoes, use it. It´s your meal and you can choose your favorite.

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