Explosion of Lentils...
As you may know, lentils are really good for you.
Lentils come from the legume family. There are different varieties and the most common are: brown - green - yellow and red, Puy from the French region Le Puy and Beluga - they look almost like caviar.
They are packed with vitamins, magnesium, zinc and potassium; they are a great source of iron and are made up of over 25% of proteins.
They represent a good alternative to meat for vegetarians.
Serves: 5
Preparation time: 20 minutes
Cooking time: 20/30 minutes for lentils - 20/30 minute for mashed potatoes.
Ingredients:
8/10 white potatoes
1 mug of warm milk (you can opt for rice milk instead of cow milk).
Salt, grated nutmeg
Butter (grass-fed)
Parmesan cheese
20gr lentils (any variety)
1-2 garlic cloves - crushed
1/2 glass dry white wine
2 tbsp tomato purée
Boiling water
3/4 sage leaves
Olive oil
Salt, black pepper or paprika (to taste).
Preparation:
Mashed potatoes
Peel the potatoes, cut them into big chunks and cook them into salted boilng water for 20 minutes.
Drain them, put them back in the pot on the stove on a low heat and start smashing them with a potato masher, slowly adding warm milk. When done, add some grated nutmeg (and black pepper if you like) and a knot of butter. Keep stirring and you can also add some grated parmesan cheese; it will enhance the flavour!
*If you enjoy an extra smooth potato mash, use the electric whips for a few minutes and all the little lumps will disappear!
Lentils
*Soak the lentils in cold water in a bowl for at least 2 hours or better overnight.
In a big round pan, put some oil, add the garlic and the sage ( you can add the leaves and them taking them away after the lentils are cooked or you can chop them finely and leave them in).
Let the them fry on a low heat and add half a glass of dry white wine. Once evaporated, add the tomato purée, the lentils (wash them under cold running water before) and the boiling water The water must cover the lentils and if they get dry add more water during the cooking. Bring to boil then season and let them simmer for 20 to 40 minutes with a lid on, stirring occasionally.
Some lentils need to soak for longer, other take longer to cook; it depends on the variety so just check before.
Pile up the mashed potatoes on a serving plate in the shape of a mountain. Make a little hole on the top and pour in gently some lentils. Thee will fall down the side resembling an erupting vulcano... 😉 🌋
Note:
If you make the potato mountains keep the mash firm (adding less milk).
