Where are my Lenses Lover? Today we have a quick dish that fills you up and is incredibly delicious. Finely spiced lentils on a creamy mash of potatoes and sweet potatoes. Vegan, gluten-free, high fiber and very tasty.
Prep Time 5 minutesminutes
Cooking time 30 minutesminutes
Total Time 35 minutesminutes
Servings 3Servings
Calories 285kcal
Ingredients
200gPardina lentilsuncooked, alternatively use other lentils of choice
Provide a pot, put lentils and water and bring to a boil. Reduce heat to medium and simmer for 20 minutes. Check that the lentils are firm to the bite. If so, remove from heat and drain. If the lentils are not yet cooked enough, continue to simmer for a few minutes,
200 g Pardina lentils, 600 ml Water
Heat a frying pan or pot until hot. Pour in the oil and sauté the onion and garlic.
15 ml Olive oil, 1 Piece white onion, 2 Piece Garlic cloves
Add the cooked Pardina lentils, tamari, garam masala, salt, pepper and chili and stir vigorously. Simmer for 5-10 minutes at medium temperature, stirring occasionally. Taste and season if necessary.
200 g Pardina lentils, 15 ml Tamari, 1 tbspn Garam Masala, 1 tbspn Salt, Pepper to taste, 1 Bird Eye Chili
Divide puree among plates, the lentils and finish with fresh parsley, pine nuts, red onion or other toppings of choice. enjoy!Store leftovers in an airtight container in the refrigerator for up to 5 days (without puree) or freeze.
Mashed potatoes, Fresh parsley, Pine nuts, Red onion