Add the lentils to the skillet, stir in the spices, and serve with a simple cauliflower mashed potato dish that has amazing texture and flavor! You can make the mashed potatoes smoother or thicker depending on your preference. To serve, place the lentils on top and drizzle with a little olive oil.Soy-free, gluten-free, nut-free, oil-free options available
Table of contents
These crispy lentils paired with smooth mashed potatoes have an amazing texture and flavor!
If you've never made popped lentils before, they're so much fun! Add the cooked lentils to a frying pan with a little oil and cook over high heat until they are fluffy and pop like cracked grains, then they crisp up a bit. Then we add some salty and smoky spices to taste.
Then we try not to eat these delicious lentils alone! And serve with some creamy mashed potatoes. I served them over simple cauliflower mashed potatoes seasoned with herbs and paprika. You can use all potatoes or all cauliflower. These bowls make an amazing holiday or even weekend side dish!
These popped roasted lentils are so versatile. Add any herbs or spices you like and add them to your salads, bowls, tacos, pasta, everything! Think spicy Cajun lentils, Jamaican curry lentils and more.
Serve with a salad or country bread or some gravy and biscuitor as a disseminating party
Why you'll love lentil mashed potatoes
- Creamy Cauliflower Mashed Potatoes with Crispy Lentil Topping
- Lentils add fiber and protein!
- Everyday ingredients and quick recipes, perfect for the holidays or any day!
- Soy-free, gluten-free, nut-free
- Can be done without oil
More Vegan Lentil Recipes
Recipe card
Popped Lentils with Mashed Potatoes
Lentils roasted and popped in the skillet, tossed with spices, and served with simple cauliflower mashed potatoes are comfort food heaven. You can make the mashed potatoes smoother or thicker depending on your preference. To serve, place the lentils on top and drizzle with a little olive oil.Soy-free, gluten-free, nut-free, oil-free options available
Serving size: 4
Calories: 227kilocalories
raw material
Potato Cauliflower Puree
- 1 Stack of cups (100 G) Cauliflower florets Or use potatoes
- 1 Stack of cups (210 G) Peeled and diced potatoes
- 1/2 teaspoon garlic powder
- 1 teaspoon italian vanilla
- 1 spoon nutritional yeast
- 1/4 teaspoon Salt
- 2 teaspoon Extra virgin olive oil
- 1/4 cup (59.15 ml) non-dairy milk
For the popped lentils
- 15 ounce (425.24 ml) canned lentils drained, or 1 1/2 cups cooked lentils
- 2 teaspoon Oil
- 1 teaspoon italian vanilla
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon Salt
- 1 spoon nutritional yeast Elective
for decoration
- lemon juice
- chopped parsley or green onions
- olive oil
- Black pepper
instruct
Make cauliflower mashed potatoes.
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Bring a large pot of water to a boil. Once boiling, add the cauliflower and potatoes and cook until tender. This will take 7 to 9 minutes, depending on the size of the potatoes and cauliflower florets.
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Drain and transfer to a bowl. Mash with a potato masher. Then add all the spices, 2 tablespoons of milk and all the oil. Mix with a fork or masher. Taste and adjust salt and flavor. If you want a smoother, thinner paste, adjust the consistency by mashing in more, or add more non-dairy milk. Then, transfer to your plate or plate.
While the potatoes and cauliflower are cooking, make the popped lentils.
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Heat a skillet over medium-high heat. Add 1 teaspoon oil. Once the oil is hot, add the drained lentils and cook until the lentils start to pop and become crispy. This will take 7 to 10 minutes. Continue to stir the lentils, turning them occasionally with a spatula.
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Once the lentils start to pop, add another teaspoon of oil along with all the spices and herbs. Stir well so that the spices stick to the lentils and turn off the heat. Serve the lentils over the cauliflower mashed potatoes.
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Garnish with parsley or scallions, drizzle with a little olive oil, lemon juice and black pepper and serve. You can also serve these lentils with pasta or salad.
notes
To make potato cauliflower puree oil-free, simply omit the oil.
This recipe is soy, gluten and nut free, depending on which non-dairy products you use.
storage: The mash can be kept refrigerated for up to 3 days. Popped lentils will lose their crunch when refrigerated.Reheat in skillet
Nutrition
nutrient content
Popped Lentils with Mashed Potatoes
Amount per serving
Calories 227
Calories from Fat 45
% Daily Value*
fat 5 grams8%
Saturated fat 1g6%
sodium 464 mg20%
Potassium 742 mgtwenty one%
carbohydrate 35g12%
11 grams of fiber46%
2 grams of sugar2%
protein 13 grams26%
Vitamin A 272 international units5%
Vitamin C 6 mg7%
calcium 67 mg7%
iron 5 mg28%
*Percent Daily Values based on a 2,000 calorie diet.
Ingredients and Substitutions
- Cauliflower florets – for mashing.Or use more potatoes
- Potatoes – for mashing. Make sure to peel them for the creamiest texture!
- Season – Season the cauliflower mashed potatoes with garlic powder, Italian herbs and nutritional yeast. For the popped lentils, we use more Italian herbs, nutritional yeast, and garlic powder, plus smoked paprika and onion powder.
- Oil – for mashing and frying. Omit the oil-free, just make sure when you pop the lentils you add a little lemon juice at the end to help the spices stick.
- Non-dairy milk – for mashing.
- Lentils – Use canned or cooked brown lentils, drained.
- Garnish – Garnish the dish with lemon juice, parsley, olive oil and black pepper
tip
- You can make the mashed potatoes thinner/creamier if you like! Just mash again and add a little non-dairy milk.
- For best results with the lentils, continue cooking after the lentils have popped, until they are also a little crispy. Um!
How to Make Roasted Lentils and Mashed Potatoes
First, make the cauliflower mashed potatoes.
Bring a large pot of water to a boil. Once boiling, add the cauliflower and potatoes and cook until tender. This will take 7 to 9 minutes, depending on the size of the potatoes and cauliflower florets.
Drain and transfer to a bowl. Mash with a potato masher.
Then add all the spices, 2 tablespoons of milk and all the oil. Mix with a fork or masher. Taste and adjust salt and taste.
If you wish, you can adjust the consistency by mashing more. If you want a smoother, thinner paste, add more non-dairy milk. Then, transfer to your plate or plate.
While the potatoes and cauliflower are cooking, make the popped lentils.
Heat a skillet over medium-high heat. Add 1 teaspoon oil. Once the oil is hot, add the drained lentils and cook until the lentils start to pop and become crispy. This will take 7 to 10 minutes. Continue stirring the lentils and tossing them in the pan.
Once the lentils start to pop, add another teaspoon of oil along with all the spices and herbs. Stir well so that the spices stick to the lentils and turn off the heat.
Serve the lentils over the cauliflower mashed potatoes.
Garnish with some parsley, a little olive oil or lemon juice or both, and black pepper and serve. You can also serve these lentils with pasta or salad.
frequently asked questions
This recipe is soy, gluten and nut free, depending on which non-dairy products you use.
To make potato cauliflower puree oil-free, simply omit the oil. If you use a good nonstick pan, you don't necessarily need oil to cook the lentils. You can place them in a dry skillet and add a few drops of lemon juice at the end to help the spices stick.
Serve with a salad or toasted seed bread or some gravy and biscuitor as a side dish with nut bread or Grilled Portobello.
