Red Lentil Mash with Labneh and Chives
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!
Red Lentil Mash
- 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
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.
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!
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.
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.