Lentils with Mushrooms and Mashed Potato
“Don’t miss out on this recipe for sautéed lentils and mushrooms served with mashed potato. Not only is it really nutritious, it’s super tasty!”
1 small jar
Peel and cut the potatoes into small chunks. Cook them in a pan of boiling water with 1/2 teaspoon salt. When tender (10 minutes should be enough if the chunks aren’t too big), drain and mash with a fork to the desired consistency.
Wash and cut or slice the mushrooms. Cut the onion into strips.
Heat a little olive oil in a large skillet. Add the onion and mushrooms and fry over medium heat for 10 minutes, stirring often. Season with a pinch of salt.
Wash and drain the lentils and add to the skillet. Cook for 3 more minutes, continuing to stir. Add 1/2 cup water or broth. Reduce the heat to very low and simmer until the liquid evaporates.
Serve the contents of the skillet on a plate and accompany with the mashed potato.
Tips & Tricks
For extra creaminess, add a little milk and butter to the mash.
Why not sprinkle a little minced cilantro over the dish? It tastes great.