Sauteed Lentils with Herbs
with potato and cauliflower mash / sourdough dressing
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.
- 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
- Cauliflower florets, fresh or frozen - 12 oz
- Potatoes, russet - 12 oz, cubed
- Milk - 1/4 cup
- Butter - 1 Tbsp
- 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
- 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)
- Cauliflower (if using fresh) / Garlic (for lentils and dressing) - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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)
- Potatoes - Peel and cube potatoes. Place in a saucepan filled with cool water to prevent discoloring.
- Heat oven to 425F / 218C.
- 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.)
- 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.
- Add garlic (portion for dressing), parsley, and dried thyme and saute for 2 minutes more. Season with some salt and black pepper.
- Combine aromatics with toasted bread in prepared baking dish (you can alternate adding layers of bread and aromatics).
- 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.)
- 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.
- Meanwhile, combine potatoes and cauliflower in a saucepan filled with water. Season water with some salt.
- 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).
- 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.
- 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.
- Serve lentils over mash with dressing on the side. Enjoy!
The chicken was wonderful and the dressing was out of this world delicious! The rich flavors and the thick eggy texture combined with the crispy top made this dish really rich. I skipped the mash potatoes and served mixed veggies (peas and corn) and it was a meal fit for a special occasion. Here comes Thanksgiving!1 Helpful
Made only the chicken. Added a bit more salt to the marinade. Marinated (covered) about 17 hours.0 Helpful
didnt make the stuffing but the chicken was delicious. wish i had made a side of green beans or something though0 Helpful
Read the reviews and used store bought stuffing instead of making it from scratch. Homemade might have tasted better, but doing from a box meant we could have this on a weeknight. Used our new airfryer for the chicken and it was fantastic. Potatoes were good and my kids ate them until I made the mistake of telling them they had cauliflower.0 Helpful
I loved this as a Canadian Thanksgiving feast while living in the US. Because we ate it on a Monday night, I did a lot of the prep over the weekend, and I was able to manage it on a weeknight. I LOVED the chicken and the mash. I think I'll go back to the family stuffing recipe. This recipe was a bit off for me (perhaps because I scaled it to 2 servings).0 Helpful
I made the three parts of this on separate nights because others said it was labor intensive. I am incorporating the potato/cauliflower mash using frozen riced cauliflower into the menu this year, but keeping our tried and true family favorites for bird and stuffing. I think I might be disowned if I try to mess with Great Grandma's stuffing, ha! ;-)0 Helpful
This was a fun feast for a special occasion, but it took us a solid 2 hours to make as a team, so definitely not a casual meal.0 Helpful