Lentils and Mashed Potatoes

One of the reasons I don't think I could ever be a vegetarian is that I never feel that full after a vegan/vegetarian meal, no matter how delicious. Or I get hungry again after one hour and end up snacking what's around. This meal is hearty and satisfying. This recipe serves six and takes about an hour from start to finish. 

Lentils and Mashed Potatoes

INGREDIENTS

2 tbsp olive oil

4-6 carrots, sliced

4 shallots, chopped

4 garlic cloves, minced

2 tbsp tomato paste

2 cups of dried green lentils

2 twigs of fresh thyme, leaves only

4 cups of low sodium chicken/vegetable stock or water

1 package of mushrooms, chopped. 

2 tbsp reduced sodium soy sauce

1/2 tbsp Dijon mustard

1 bag of frozen peas

8 yukon gold potatoes, peeled and cut into quarters (1 potato, 4 pieces)

1/2 tbsp of salt

3 tbsp unsalted butter

1 package/bunch of fresh chives, chopped

 

HARDWARE

1 large pot with lid

1 medium pot with lid

knife and cutting board

1 potato masher or just a fork

Oven mitts

1. Heat large pot over medium and add oil. Add carrots, shallot, garlic, tomato paste. Cook until shallots are soft, about 5 minutes. Add lentils, thyme leaves, broth/water, mushrooms and bring to a boil.
2. Cover large pot with lid and reduce heat to low and simmer for 40 minutes. 
3. While lentils are cooking, peel, cut and place potatoes and 1/2 tbsp of salt in medium pot and submerge with water completely. Bring to a boil over high heat uncovered. Then cover, reduce to low and let simmer for 20mins. Drain all the water from the potatoes with oven mitts. (The best pot to use here is one where the lid has some holes built in so you can drain directly from the pot without using a strainer.)
4. Add butter into potatoes and mash potatoes while mixing with masher/fork. Cover to keep warm. 
5. Once lentils are done, keep the heat on low and add soy sauce, mustard, frozen peas. Stir until well mixed and cook for another 5 minutes. 
6. Sprinkle chopped chives on mashed potatoes just before serving.