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By Dining with Skyler

Red Lentil Mash with Labneh and Chives

Name: Red Lentil Mash with Labneh and Chives
Cook time: 30 min
Total time: 30 min
Cuisine: American, Middle Eastern
Ingredients: 2 cups red lentils (washed, any stones removed); 2 cups vegetable stock; 1 cup water; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp garlic powder; Pinch of salt (to taste ); 2 tbsp ghee (can sub for vegan alternative butter or just plain old butter!); Labneh (can sub for Greek yogurt or a vegan alternative); Chopped chives or scallions; Salt (to taste); Pepper (to taste); Sprinkle of smoked paprika; Drizzle of extra virgin olive oil

4 steps

Cook:30min

This comforting healthier alternative to mashed potatoes is such a hit! Boiled red lentils, mashed into creamy perfection, then folded with a little bit of ghee. Plate and top with labneh (a kefir cheese,) salt, pepper, paprika and chives. If you're vegan you can also use a vegan butter substitute and a vegan yogurt or sour cream on top!

Updated at: Sat, 23 Nov 2024 10:04:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories440.8 kcal (22%)

Total Fat10.7 g (15%)

Carbs63.4 g (24%)

Sugars2.9 g (3%)

Protein24.9 g (50%)

Sodium626.1 mg (31%)

Fiber10.5 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsred lentils

washed, any stones removed

2 cupsvegetable stock

1 cupwater

1 tspsmoked paprika

½ tspground cumin

1 tspgarlic powder

salt

to taste

2 Tbspghee

can sub for vegan alternative butter or just plain old butter

Labneh

can sub for Greek yogurt or a vegan alternative

chives

Chopped, or scallions

extra virgin olive oil

Instructions

Step 1

Put the lentils in a pot and season with salt, paprika, cumin and garlic powder. Then, add the vegetable stock and water until the lentils are fully covered in the liquid.

Step 2

Bring the liquid to a boil, then lower to a simmer. Simmer the lentils for 20 minutes, until they have absorbed all of the liquid. If they are still rigid and maintained their lentil shape, add 1/4 cup more water or stock and allow the lentils to absorb, until they lose most of their shape, resulting in a mash. We don't want the lentils to become too watery like a soup, but we also don't want them to keep their shape. Do what feels best to you!

Step 3

Once the desired lentil mash is achieved, remove the pot from the heat. Add 2 tbsp of ghee and fold into the mash with a spoon, until fully combined.

Step 4

Plate the lentils and use the back of your spoon to create a divot. Add about 1 tbsp of labneh (or the alternative of your choice) to the divot, then drizzle olive oil on top. Finish with salt, pepper, paprika and a generous amount of chives or scallions.

View on Dining with Skyler

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