This Easy Lentil Recipe is Shockingly Simple And Delicious!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the leek by removing the bottom and top dry parts, then cut it in half and slice it thinly.

Wash the leek to remove any dirt.

Crush 3 cloves of garlic to easily remove the skin, then chop it into smaller pieces.

Chop fresh rosemary and add it to the stew.

Rinse the lentils to remove dust and excess starch.

Preheat the pan and add a couple tablespoons of olive oil, followed by the sliced leek, fresh rosemary, 1 bay leaf, and dried thyme.

Add a pinch of salt to help soften and season the leek, then cook on low heat until the leek is soft.

Add the chopped garlic to the pan once the leek is soft.

Pour in the vegetable stock and add the lentils, bringing the mixture to a simmer.

Cover the pan and let it cook for 35 to 40 minutes.

Start preparing the potatoes by placing them in cold water with about 1 teaspoon of salt.

Par boil the potatoes until they are soft enough to squeeze.

Drain the potatoes and let them steam dry for a few minutes.

Crush the potatoes with your hands or a potato masher until they are slightly broken down.

Add a couple tablespoons of olive oil, a couple teaspoons of dried thyme, dried oregano, salt, and black pepper to the crushed potatoes and toss to coat.

Air fry the potatoes until crispy, or roast them on a baking tray.

Once the lentils are soft but still have a slight bite, blend about a third of the lentils with silken tofu, nutritional yeast, dijon mustard, lemon juice, and white miso until creamy.

Add the blended mixture back into the lentils and stir well.

Finely chop fresh parsley and add it to the lentils along with fresh spinach, allowing it to wilt in the mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary