What You Need:
2-1/2 pounds Yukon Gold potatoes, washed and roughly chopped
1 cup dry red lentils
2-1/2 cups vegetable broth
4 cloves garlic
1-1/2 tablespoons fresh rosemary
2 tablespoons vegan margarine
1-1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 teaspoon ground paprika, for garnish
What You Do:
1. Into a large pot, add chopped potatoes. Fill pot with water until potatoes are covered. Bring to a boil, then reduce heat to medium-high and cook for about 20 to 25 minutes until fork-tender. Drain potatoes.
2. Meanwhile, rinse and drain lentils. In a medium-sized pot, add lentils and vegetable broth. Bring to a boil, stir, and reduce heat to medium. Simmer for about 15 minutes, uncovered, stirring frequently until water is absorbed and lentils are fully cooked.
3. In a food processor, add garlic and rosemary and process until finely chopped. Add potatoes, margarine, and lentils and process until mostly smooth. Add salt and pepper to taste. Serve with paprika sprinkled on top and a pat of vegan margarine.
Photo: Angela Liddon
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