Mashed Potatoes with Lentils Recipe
Category: Side Dishes
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Whole milk | 300 g |
| Butter | 80 g |
| Salt | To taste |
| Nutmeg | To taste |
| Dried lentils | 180 g |
| Celery | 50 g |
| Carrots | 50 g |
| Onions | 50 g |
| Bay leaves | 2 |
| Rosemary | 3 sprigs |
| Extra virgin olive oil | To taste |
Instructions:
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Prepare the Lentils:
Begin by soaking the dried lentils in water for a few hours. While this step is optional, soaking helps to reduce the cooking time. If you’re short on time, you can skip this step. After soaking, drain the lentils and place them in a large pot. Add the bay leaves and cover with plenty of water. Bring the pot to a boil and let the lentils simmer over medium heat for about 35 minutes, or until they are tender. Once cooked, drain any excess water and set aside.
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Prepare the Vegetables:
While the lentils are cooking, prepare a flavorful vegetable base. Finely chop the celery, carrots, and onions. Heat a splash of olive oil in a large skillet over medium heat. Add the chopped vegetables and sauté, stirring often, to ensure they don’t burn. After about 10 minutes, add the cooked lentils to the skillet. Toss in the rosemary sprigs and bay leaves, and continue to cook, stirring occasionally, to let the flavors meld together. -
Make the Mashed Potatoes:
In a separate large pot, place the peeled and diced potatoes. Cover them with cold water and bring to a boil. Once the water starts boiling, reduce the heat slightly and cook the potatoes for 30-40 minutes, depending on the size of the pieces. To check for doneness, insert a fork into the center of a potato piece. If it easily slides through, the potatoes are ready to be drained. -
Mash the Potatoes:
Drain the potatoes and return them to the pot. Using a potato masher, mash the potatoes until smooth. Add a pinch of salt and a dash of grated nutmeg for flavor. Cut the butter into small pieces and stir it into the mashed potatoes over very low heat until fully melted and incorporated. -
Finish the Dish:
While the butter is melting, heat the milk in a separate saucepan until it begins to simmer. Gradually add the hot milk to the mashed potatoes, stirring constantly until the mixture becomes creamy and smooth. Adjust the seasoning to taste with additional salt or nutmeg if desired. -
Combine the Lentils and Mashed Potatoes:
Now that both components are ready, it’s time to assemble your dish. In a serving dish (a rustic clay pot works beautifully for a traditional presentation, but any serving plate will do), layer the mashed potatoes and the lentil mixture. Top with a garnish of fresh rosemary to add a fragrant touch to the dish. -
Serve and Enjoy:
Your mashed potatoes with lentils are now ready to be served! This dish makes a hearty and comforting side dish that pairs wonderfully with roasted meats or a vegetable main course. The combination of creamy mashed potatoes and savory lentils, infused with aromatic rosemary and bay leaves, creates a satisfying and flavorful experience for your taste buds.
Enjoy this perfect side dish for family dinners, holiday gatherings, or any occasion that calls for something both comforting and delicious!
