Fourth in a series of 4-Leaf Recipes from Lisa’s Kitchen
This American favorite can now be eaten in 4-Leaf homes; a staple in ours. Inspired by the book, Skinny Bitch in the Kitch, this dish is hearty and wholesome. Perfect for the holidays!
- cooking spray
- 3 cloves of garlic, minced
- 1/2 onion, chopped or 2 shallots, thinly sliced
- 1 teaspoon herbes de Provence*
- 1/2 teaspoon sea salt
- 2 cups lentils
- 2 1/2 cups of low-sodium vegetable stock
- 3 tomatoes, diced
- 1 14.5 oz can of low sodium diced tomatoes, partially drained
- 1 14.5 oz can of low sodium corn, drained
- 1 bag of spinach, fresh or frozen
- 6 cups of mashed potatoes** (see recipe below)
- Preheat oven to 350 degrees F.
- Heat a large stockpot on medium, and spray with cooking spray. Add the onion or shallots and cook, stirring occasionally for about 1 minute.
- Add the garlic, herbes de Provence, and 1/2 teaspoon of the salt, stirring occasionally, for about one minute.
- Add the lentils and the vegetable stock, increase the heat to high, and bring to a boil. Reduce to a simmer, cover, and cook untils the lentils are tender and the stock is absorbed for about 20-30 minutes.
- Stir in the tomatoes and transfer to a 9 x 12 casserole dish, spreading evenly. Partially drain the canned tomatoes, leaving about half of the juice.
- Add the corn, spreading evenly and then the spinach.
- Top with the mashed potatoes, spreading evenly.
- Bake in oven for about 45 minutes or until potatoes are slightly browned; longer if you prefer your potatoes on the crispier side.
* herbes de Provence is a blend of dried herbs that can be found at most supermarkets in the spice section. If you are unable to find it, substitute dried thyme, sage, marjoram, rosemary or a combination.
** Mashed Potatoes
- 6 potatoes with skin, cubed
- sea salt to taste
- 1 cup rice or soy milk
- 1 tablespoon vegan butter
- In a 4-6 quart pot, add potatoes and cover with water on high heat.
- Bring the potatoes to a boil, reduce to a simmer, and cook for about 15 to 20 minutes, until the potatoes are very tender.
- Drain the potatoes, return to pot, and mash.
- Add milk, salt, butter and mash.
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—Lisa Hicks…blogging occasionally at 4leafprogram.com
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