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Week of 10/12/20

Sauteed Lentils with Herbs
with potato and cauliflower mash / sourdough dressing

Active: 1 hr Total: 1 hr 20 min
Original GF Paleo Vegetarian
Sauteed Lentils with Herbs
In honor of Canadian Thanksgiving, we’re serving up a Thanksgiving-inspired meal. Treat the herby lentils like gravy and spoon them over mashed potatoes.
Smarts #1: Depending on the size and shape of baking dish used for the bread dressing, you may or may not need the second portion of liquid. Just add enough extra liquid to cover most of the bread cubes.
Smarts #2: If you’re going to celebrate U.S. Thanksgiving this year but need a downsized version, this is a good meal to come back to in November.
Tags
Special Occasion
Proteins
Beans, lentils
Cuisines
American
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63

Ingredients

Metric
Servings:
4
Sauteed Lentils with Herbs:
  • Garlic - 4 cloves , diced
  • Oil, cooking - 1 Tbsp
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Italian seasoning - 2 tsp
  • Lemon juice - 1 tsp
Mashed Potatoes and Cauliflower:
  • Cauliflower florets, fresh or frozen - 12 oz
  • Potatoes, russet - 12 oz , cubed
  • Milk - 1/4 cup
  • Butter - 1 Tbsp
Sourdough Dressing:
  • Bread, sourdough - 12 oz , cubed (sub any type of bread)
  • Garlic - 3 cloves , chopped
  • Onions, medium - 1 , diced
  • Carrots - 8 oz , diced
  • Celery (opt) - 2 stalks , diced
  • Parsley, fresh - 1/4 cup , chopped
  • Butter - 3 Tbsp
  • Thyme, dried - 1/2 tsp
  • Eggs - 2
  • Stock, any type - 1 1/2 cups + 3/4 cup
  • Foil - for baking

Prep

  1. Toast bread cubes - Slice bread into cubes and spread out on a sheet pan. Bake at 300F / 149C, stirring halfway through cooking, until golden brown and crisp, 10 to 15 minutes. (Can be done up to 5 days ahead)
  2. Cauliflower (if using fresh) / Garlic (for lentils and dressing) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Onions / Carrots / Celery / Parsley - Prep as directed. Combine onions, carrots, and celery in one container. Store parsley separately. (Can be done up to 5 days ahead)
  4. Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.

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Make

  1. Heat oven to 425F / 218C.
  2. Spray an 8” / 20 cm square baking dish or round cake pan with nonstick cooking spray or rub with some cooking oil. (Note: this is for 4 servings, adjust the size of the pan if customizing; if making a small amount, a loaf pan may work well.)
  3. Heat a large skillet with butter (portion for dressing) over medium heat. When butter melts, add onions, carrots, and celery. Saute until very tender, ~10 minutes.
  4. Add garlic (portion for dressing), parsley, and dried thyme and saute for 2 minutes more. Season with some salt and black pepper.
  5. Combine aromatics with toasted bread in prepared baking dish (you can alternate adding layers of bread and aromatics).
  6. Whisk eggs into first portion of stock and pour over dressing. Liquid should reach just below the top of the bread, leaving a few pieces of bread sticking out. (You can gently press down on the top of the bread to help submerge more of it in liquid; if you need more liquid add some of the second portion of stock.)
  7. Cover dressing with foil and transfer to oven. Bake for 40 minutes. After 40 minutes, remove the cover and continue baking, uncovered for 15 minutes more so the topping gets brown and crisp.
  8. Meanwhile, combine potatoes and cauliflower in a saucepan filled with water. Season water with some salt.
  9. Bring water to a boil and then reduce to a low simmer. Simmer potatoes and cauliflower for 12 to 15 minutes until vegetables can be easily pierced with a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier vs. liquidy potatoes).
  10. Use a masher to mash steamed potatoes and cauliflower with milk and butter (portion for mash). If needed, add some more milk until creamy and smooth. Season with some salt and pepper. Set aside, covered, to keep warm.
  11. Heat a large skillet with oil over medium-high heat. Add garlic (portion for lentils), lentils, and Italian seasoning to heated oil. Saute until lentils are fragrant and warmed through, 4 to 5 minutes. Stir in lemon juice. Season with some salt and pepper.
  12. Serve lentils over mash with dressing on the side. Enjoy!

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