Cheesy Lentil Mash
This recipe actually was an accident. I originally wanted to make regular red lentils, but I had no idea that they would take on a completely different form (I swear I’m not a newbie cook…). Maybe I cooked them wrong (I thought)? Maybe I'm a wizard? Turns out red lentils really do turn into a mashed potato texture when you cook them, which is normally why they’re used in soups. But why have soup when you can have cheesy potato-ey lentils? Exactly–that’s what I thought.
Red lentils are absolutely delicious and a great substitute for mashed potatoes if you're looking to add more legumes or protein to your diet! No one will know the difference.
INGREDIENTS
2 cups red lentils
onion powder
garlic powder
salt
3 tbsp nutritional yeast
olive oil (optional)
Rinse red lentils thoroughly.
Bring red lentils and 3 1/2 cups of water to boil, then reduce to a simmer. Add onion powder, garlic powder, and salt, and cover for 15 minutes or until most of the water has boiled off. (Lentils should look fluffy, golden, and broken up into “pieces” or split apart.)
Remove from heat and add 3 tablespoons of nutritional yeast (or more for your taste… I tend to pour a lot) and 1 tbsp of olive oil (this is optional). Stir until lentils start to take the form of mashed potatoes.
Serve by themselves or as a side dish. I like to serve them on bread with greens!
