Adapted from The First Mess
Step 1: Cashew or Oat
1/3 cup raw cashews, soaked for 2 hours and drained
1 teaspoon nutritional yeast
1/2 cup water
OR
Simply use 1/2 cup oat or coconut milk in the final steps of….
Step 2: Sautéing Lentils
1 tablespoon olive oil
1/2 cup onion, minced
1 tablespoon thyme leaves, minced
2 garlic cloves, minced
2/3 cup white wine
1 can lentils, rinsed
1 cup vegetable stock
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
sea salt and ground black pepper, to taste
Modify the Meal!
Change up the mashed potatoes and green vegetable side.
Switch out the white wine with more veggie stock.
No thyme? Use an herb that you prefer!
Are you in need of a simple recipe that tastes anything but simple? This one is a good one, where the white wine and mustard harmoniously elevates the healthy humble lentil. Mashed potatoes and a green vegetable side makes this a hearty meal that people will want second helpings!
Perfect November Weeknight Dish
Instructions
If doing the cashew cream, blend until completely smooth and creamy. Set aside.
In a handy mini-chopper, add onions, garlic and chopped thyme.
In a large saucepan add the oil until hot and then onions mixture, and sauce for about 5min.
Pour the wine in and simmer for a minute or two and then add lentils, stirring for another two minutes, allowing the lentils to soak in the wine.
Add the vegetable stock.
Bring to a boil and then lower to a simmer. Put a lid on and let the lentils cook for 25 minutes.
Add the Dijon mustard and grainy mustard and then the non-dairy cream of choice.
Season with salt and pepper and pour over mashed potatoes.