Sunday, 21 February 2016

Creamy White Lentils and Potatoes

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1 russet potato
1/2 yellow onion
1 cup dry ivory lentils
3 cups veggie broth
2 tsp salt
1 tsp pepper
4 garlic cloves
1/2 cup nutritional yeast
1 cup cashew milk
1 cup spinach
1/2 cup red pepper


Rinse lentils and set aside ( preferably soak overnight )
Peel and cut potato into small cubes
Heat a cast iron pan ( or pan of choice ) on medium heat. Brown the potatoes for approx 10 minutes
Slice onions, chop the garlic and add to the pan. Cook for 5 minutes
Add broth to the pan, lentils, salt & pepper and cook for approx 20 minutes
Chop spinach and thinly slice red pepper and add them with the nutritional yeast and cashew milk and simmer for approx 10 minutes

Cook till all veggies & the lentils are tender. You may need to add more stock or milk so the mixture doesn't become to thick, but the consistency is up to you. However this will thicken up once refrigerated and more liquid can also be added when it's reheated if you wish

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