Lentils popped in a skillet and tossed in spices then paired with a simple cauliflower-potato mash, have wonderful texture and taste! You can also make the mash smoother or chunkier primarily based in your choice. Serve it with the lentils on high and drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free possibility
Desk of Contents
These crispy popped lentils with easy mashed potatoes are full of wonderful texture and taste!
If you happen to’ve by no means made popped lentils earlier than, they’re a lot enjoyable! Add cooked lentils and just a little little bit of oil to a skillet, prepare dinner them over excessive warmth till they fluff up and pop like a popped grain, after which they crisp up just a little bit. Then, we add some savory and smoky spices to taste them.
Then we attempt to not eat these scrumptious lentils all by themselves! And serve them over some creamy mashed potatoes. I served these as topping over a easy cauliflower potato mash flavored with herbs and paprika. You should utilize all potato or all cauliflower. These bowls make for an incredible vacation and even weeknight facet dish!
These popped roasted lentils are very versatile. Add no matter herbs or spices you want and add them to your salads, bowls, tacos, pasta and all the pieces! Suppose spicy Cajun lentils, Jamaican curry lentils and extra.
Serve these with a facet salad or rustic bread, or some gravy and biscuits, or as a facet in a variety
Why You’ll Love Lentil Mashed Potatoes
- creamy, cauliflower mashed potatoes with crisp, popped lentil topping
- lentils add fiber and protein!
- On a regular basis ingredient and fast recipe, good for the vacations or any day!
- soy-free, gluten-free, nut-free
- will be made oil-free
Extra Vegan Lentil Recipes
Recipe Card
Popped lentils with Mashed Potatoes
Lentils roasted and popped in a skillet and tossed in spices then paired with a simple cauliflower-potato mash, are consolation meals heaven. You can also make the mash smoother or chunkier primarily based in your choice. Serve it with the lentils on high and drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free possibility
Servings: 4
Energy: 227kcal
Elements
For the Potato Cauliflower Mash
- 1 heaping cup (100 g) cauliflower florets or use potatoes
- 1 heaping cup (210 g) peeled and cubed potatoes
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian herbs
- 1 tablespoon dietary yeast
- 1/4 teaspoon salt
- 2 teaspoons additional virgin olive oil
- 1/4 cup (59.15 ml) non-dairy milk
For the Popped Lentils
- 15 ounce (425.24 ml) can lentils drained, or 1 1/2 cups of cooked lentils
- 2 teaspoons oil
- 1 teaspoon Italian herbs
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon dietary yeast non-compulsory
For Garnish
- lemon juice
- chopped parsley or inexperienced onion
- olive oil
- black pepper
Directions
Make the cauliflower-potato mash.
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Carry a big pot of water to a boil. As soon as boiling, add the cauliflower and potatoes and prepare dinner till they’re tender. This may take wherever from 7 to 9 minutes, relying on the scale of the potatoes and cauliflower florets.
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Drain and switch to a bowl. Mash with a potato masher. Then add in all of the spices, 2 tablespoons of the milk, and all the oil. Combine in with a fork or the masher. Style and modify salt and taste. Regulate the consistency by mashing extra or Add extra of the non-dairy milk if you would like a smoother and thinner mash. Then, switch to your serving dish or plates.
Make the popped lentils whereas the potatoes and cauliflower prepare dinner.
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Warmth a skillet over medium-high warmth. Add 1 teaspoon of the oil. As soon as the oil is scorching, add the well-drained lentils and prepare dinner till the lentils begin to pop and crisp up just a little bit. This may take wherever from 7 to 10 minutes. Hold stirring the lentils and flipping them with a spatula sometimes.
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As soon as the lentils have began popping, add the opposite teaspoon of oil and all the spices and herbs. Toss effectively in order that the spices persist with the lentils and change off the warmth. Serve the lentils over the cauliflower potato mash.
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Garnish with parsley or inexperienced onion, a drizzle of olive oil, lemon juice and black pepper and serve. It’s also possible to serve these lentils over pasta or a salad.
Notes
To make the potato cauliflower mash oil-free, simply omit the oil.
This recipe is soy-free, gluten-free, and nut-free relying on the non-dairy milk that you just use.
Storage: the mash will be saved refrigerated for upto 3 days. The popped lentils will lose their crisp on refrigeration. Reheat in a skillet
Vitamin
Vitamin Information
Popped lentils with Mashed Potatoes
Quantity Per Serving
Energy 227
Energy from Fats 45
% Every day Worth*
Fats 5g8%
Saturated Fats 1g6%
Sodium 464mg20%
Potassium 742mg21%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 2g2%
Protein 13g26%
Vitamin A 272IU5%
Vitamin C 6mg7%
Calcium 67mg7%
Iron 5mg28%
* % Every day Values are primarily based on a 2000 calorie eating regimen.
Elements and Substitutions
- cauliflower florets – For the mash. Or use extra potatoes
- potatoes – For the mash. Ensure that to peel these for the creamiest texture!
- seasoning – You season the cauliflower-potato mash with garlic powder, Italian herbs, and dietary yeast. For the popped lentils, we’re utilizing extra Italian herbs, dietary yeast, and garlic powder, plus smoked paprika and onion powder.
- oil – For the mash and to sauté. Omit for oil-free, and simply make sure that if you find yourself popping the lentils, you add little little bit of lemon juice on the finish to assist the spices stick.
- non-dairy milk – For the mash.
- lentils – Use canned or cooked brown lentils, drained very effectively.
- garnishes – Garnish this dish with lemon juice, parsley, olive oil, and black pepper
Suggestions
- You can also make the mash thinner/creamier should you like! Simply mash extra and add just a little extra non-dairy milk.
- For one of the best outcomes with the lentils, preserve cooking after they’ve popped, till they get just a little bit crispy, too. Yum!
The right way to Make roasted Lentils and Mashed Potatoes
First, make the cauliflower-potato mash.
Carry a big pot of water to a boil. As soon as boiling, add the cauliflower and potatoes and prepare dinner till they’re tender. This may take wherever from 7 to 9 minutes, relying on the scale of the potatoes and cauliflower florets.
Drain and switch to a bowl. Mash with a potato masher.
Then add in all of the spices, 2 tablespoons of the milk, and all the oil. Combine in with a fork or the masher. Style and modify salt and taste.
Regulate the consistency by mashing extra should you like. Add extra of the non-dairy milk if you would like a smoother and thinner mash. Then, switch to your serving dish or plates.
Make the popped lentils whereas the potatoes and cauliflower prepare dinner.
Warmth a skillet over medium-high warmth. Add 1 teaspoon of the oil. As soon as the oil is scorching, add the well-drained lentils and prepare dinner till the lentils begin to pop and crisp up just a little bit. This may take wherever from 7 to 10 minutes. Hold stirring the lentils and flipping them within the pan.
As soon as the lentils have began popping, add the opposite teaspoon of oil and all the spices and herbs. Toss effectively in order that the spices persist with the lentils and change off the warmth.
Serve the lentils over the cauliflower potato mash.
Garnish with some parsley, a drizzle of olive oil or lemon juice or each, and black pepper and serve. It’s also possible to serve these lentils over pasta or a salad.
Incessantly Requested Questions
This recipe is soy-free, gluten-free, and nut-free relying on the non-dairy milk that you just use.
To make the potato cauliflower mash oil-free, simply omit the oil. If you happen to use , nonstick pan, you don’t essentially want the oil to prepare dinner the lentils. You possibly can simply pop them in a dry skillet and add just a few drops of lemon juice ultimately to assist the spices stick.
Serve with a facet salad or toasted seeded bread, or some gravy and biscuits, or as a facet in a variety with nut loaf or grilled portobello.
