Lentils popped in a skillet and tossed in spices then paired with a straightforward cauliflower-potato mash, have amazing texture and flavor! You possibly can make the mash smoother or chunkier based in your preference. Serve it with the lentils on top and a great drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free option
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These crispy popped lentils with smooth mashed potatoes are full of fantastic texture and flavor!
In case you’ve never made popped lentils before, they’re a lot fun! Add cooked lentils and just a little little bit of oil to a skillet, cook them over high heat until 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 flavor them.
Then we try to not eat these delicious lentils all by themselves! And serve them over some creamy mashed potatoes. I served these as topping over a straightforward cauliflower potato mash flavored with herbs and paprika. You need to use all potato or all cauliflower. These bowls make for an incredible holiday and even weeknight side dish!
These popped roasted lentils are very versatile. Add whatever herbs or spices you want and add them to your salads, bowls, tacos, pasta and all the pieces! Think spicy Cajun lentils, Jamaican curry lentils and more.
Serve these with a side salad or rustic bread, or some gravy and biscuits, or as a side in a ramification
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 quick recipe, perfect for the vacations or any day!
- soy-free, gluten-free, nut-free
- may be made oil-free
More 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 straightforward cauliflower-potato mash, are comfort food heaven. You possibly can make the mash smoother or chunkier based in your preference. Serve it with the lentils on top and a great drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free option
Servings: 4
Calories: 227kcal
Ingredients
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 extra 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 optional
For Garnish
- lemon juice
- chopped parsley or green onion
- olive oil
- black pepper
Instructions
Make the cauliflower-potato mash.
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Bring a big pot of water to a boil. Once boiling, add the cauliflower and potatoes and cook until they’re tender. This may take anywhere from 7 to 9 minutes, depending on the dimensions of the potatoes and cauliflower florets.
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Drain and transfer to a bowl. Mash with a potato masher. Then add in all of the spices, 2 tablespoons of the milk, and all the oil. Mix in with a fork or the masher. Taste and adjust salt and flavor. Adjust the consistency by mashing more or Add more of the non-dairy milk in the event you need a smoother and thinner mash. Then, transfer to your serving dish or plates.
Make the popped lentils while the potatoes and cauliflower cook.
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Heat a skillet over medium-high heat. Add 1 teaspoon of the oil. Once the oil is hot, add the well-drained lentils and cook until the lentils begin to pop and crisp up just a little bit. This may take anywhere from 7 to 10 minutes. Keep stirring the lentils and flipping them with a spatula occasionally.
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Once the lentils have began popping, add the opposite teaspoon of oil and all the spices and herbs. Toss well in order that the spices stick with the lentils and switch off the warmth. Serve the lentils over the cauliflower potato mash.
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Garnish with parsley or green onion, a drizzle of olive oil, lemon juice and black pepper and serve. You may as well serve these lentils over pasta or a salad.
Notes
To make the potato cauliflower mash oil-free, just omit the oil.
This recipe is soy-free, gluten-free, and nut-free depending on the non-dairy milk that you simply use.
Storage: the mash may be stored refrigerated for upto 3 days. The popped lentils will lose their crisp on refrigeration. Reheat in a skillet
Nutrition
Nutrition Facts
Popped lentils with Mashed Potatoes
Amount Per Serving
Calories 227
Calories from Fat 45
% Day by day Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 464mg20%
Potassium 742mg21%
Carbohydrates 35g12%
Fiber 11g46%
Sugar 2g2%
Protein 13g26%
Vitamin A 272IU5%
Vitamin C 6mg7%
Calcium 67mg7%
Iron 5mg28%
* Percent Day by day Values are based on a 2000 calorie weight-reduction plan.
Ingredients and Substitutions
- cauliflower florets – For the mash. Or use more potatoes
- potatoes – For the mash. Be certain 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 using more 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 just ensure that when you’re popping the lentils, you add little little bit of lemon juice at the tip to assist the spices stick.
- non-dairy milk – For the mash.
- lentils – Use canned or cooked brown lentils, drained thoroughly.
- garnishes – Garnish this dish with lemon juice, parsley, olive oil, and black pepper
Suggestions
- You possibly can make the mash thinner/creamier in the event you like! Just mash more and add just a little more non-dairy milk.
- For the very best results with the lentils, keep cooking after they’ve popped, until they get just a little bit crispy, too. Yum!
Easy methods to Make roasted Lentils and Mashed Potatoes
First, make the cauliflower-potato mash.
Bring a big pot of water to a boil. Once boiling, add the cauliflower and potatoes and cook until they’re tender. This may take anywhere from 7 to 9 minutes, depending on the dimensions of the potatoes and cauliflower florets.
Drain and transfer to a bowl. Mash with a potato masher.
Then add in all of the spices, 2 tablespoons of the milk, and all the oil. Mix in with a fork or the masher. Taste and adjust salt and flavor.
Adjust the consistency by mashing more in the event you like. Add more of the non-dairy milk in the event you need a smoother and thinner mash. Then, transfer to your serving dish or plates.
Make the popped lentils while the potatoes and cauliflower cook.
Heat a skillet over medium-high heat. Add 1 teaspoon of the oil. Once the oil is hot, add the well-drained lentils and cook until the lentils begin to pop and crisp up just a little bit. This may take anywhere from 7 to 10 minutes. Keep stirring the lentils and flipping them within the pan.
Once the lentils have began popping, add the opposite teaspoon of oil and all the spices and herbs. Toss well in order that the spices stick with the lentils and switch 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. You may as well serve these lentils over pasta or a salad.
Steadily Asked Questions
This recipe is soy-free, gluten-free, and nut-free depending on the non-dairy milk that you simply use.
To make the potato cauliflower mash oil-free, just omit the oil. In case you use a great, nonstick pan, you don’t necessarily need the oil to cook the lentils. You possibly can just pop them in a dry skillet and add a couple of drops of lemon juice ultimately to assist the spices stick.
Serve with a side salad or toasted seeded bread, or some gravy and biscuits, or as a side in a ramification with nut loaf or grilled portobello.
