Health Heroes! 🦸‍♀️

This plant based recipe is yuuuuuuuummmmmmmy! 

Not only because…. Well, mashed Potatoes… 😆but it is full of vegetables, spices and lentils! 

I’ve been really enjoying lentils lately. They are a really good source of protein and healthy carbohydrates. So for me, they are a perfect fuel for me after a hard workout! 

A really easy Lentil recipe that I love is… Green French Lentils, Miyoko’s Butter and Himalayan Sea Salt 🤤

This Recipe i’m about to share is a little bit more work (nothing crazy) but definitely worth it and you will have lots of leftovers! I got this recipe from a cookbook I own called ‘Plants Over Processed” which is a great resource to have for clean plant based recipes! 

Ingredients: 

🔅3 medium russet potatoes 

🔅2 Tbsp vegan butter or extra virgin olive oil 

🔅½ cup unsweetened plant milk

🔅Sea Salt and freshly ground black pepper

🔅2 Tbsp extra virgin olive oil 

🔅1 cup chopped onion 

🔅4 medium carrots, finely diced. 

🔅2 large garlic cloves, minced. 

🔅3 cups cooked brown or green lentils

🔅1 Tsp ground turmeric 

🔅1 Tsp ground cumin 

🔅2 Tsp all purpose gluten free flour 

🔅2 Tsp tomato paste 

🔅1 cup vegetable stock 

🔅1 Tsp vegan worcestershire sauce

🔅2 Tsp fresh rosemary leaves, chopped (or 1 tsp dried) 

🔅1 Tsp fresh thyme leaves, chopped (or 1 tsp dried) 

🔅1 cup fresh or frozen green peas 

Instructions: 

1. Preheat oven to 400 degrees F 
2. Peel the potatoes and cut into ½ inch chunks. Place in a medium saucepan and cover with cold water. Set over high heat, cover with lid, and bring to a boil. 
3. Remove the lid, lower the heat to maintain a simmer, and cook for 10-15 minutes, until you can easily smash a potato with a fork. Drain well. 
4. In the same saucepan, melt the vegan butter over medium-low heat and mix in the plant milk. Return the potatoes to the saucepan and mash with a fork or potato masher until smooth. Season with salt and pepper and set aside. 
5. While the potatoes simmer, prepare the filling. Heat a large saute pan over medium-high heat and add olive oil. Once the oil is hot, add onion and carrots and cook until the onion begins to soften, 3 to 4 minutes. Add the garlic and cook, stirring, for an additional minute. 
6. Add the cooked lentils, 1 tsp salt, ½ tsp pepper, the turmeric, and cumin and stir well. Add the flour, tomato paste, vegetable stock, worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, reduce the heat to low, cover, and simmer for 10-12 minutes, until the sauce has thickened. Remove from the heat, add peas, and stir to combine. 
7. Spread the filling evenly into an 11 X 7-inch baking dish. Top with the mashed potatoes, spreading them evenly to the edges of the dish and forking across the top so you have some rough edges that will crisp up in the oven. 
8. Bake for 25-35 minutes, until the potatoes just begin to brown. To crisp the top, turn the oven to broil and broil for an additional 3 to 5 minutes. Remove from the oven and allow to cool for at least 15 minutes before serving. 

I hope you enjoy this recipe! ❤️

~Coach Rebecca Wolf