Lentil & Mushroom Parmentier

 

For 2 people – Easy ~ €

Preparation time: 10 minutes

Cooking time: approx 25 minutes 

Creation time: approx 5 minutes

Total time: approx 30 minutes

Ingredients :

  • 1 dl green lentils (approx 90 g)
  • 2 dl of water
  • 1 clove of garlic
  • 1 Tbsp of soy sauce or tamari sauce
  • 1 small onion
  • 4 fresh mushrooms (approx 80 g) or a jar

Mashed potatoes:

  • 300 g of potatoes
  • 200 g of sweet potatoes (or more potatoes if you”re Irish, parsnip or blue sweet potatoes)
  • 1 dl of soy milk
  • 1 heaped Tbsp of vegetable margarine

Optional: parsley

Lentils: 

Cook the lentils in the water without any salt for about 25 minutes under lid, until they are cooked and the water is evaporated. The lentils do not need to be soaked or rinsed. In the meantime, cut the garlic into very small pieces (or use a garlic press). Turn the lentils occasionally towards the end of the cooking. Crush the lentils lightly, add garlic and soy sauce at the end and stir. Keep for later.

Mashed potatoes:

In the meantime, peel the potatoes/sweet potatoes/parsnip and cut them into large pieces. Cook them in boiling water for 15 minutes. When they are cooked, drain the water and crush them in the pan, make a pit in the middle and put the pan back on the stove to heat the soy milk and vegetable margarine. Remove from heat, add some salt and stir thoroughly. Keep for later.

Mushrooms:

While the potatoes and lentils are cooking, peel the onion, cut into small pieces and cook it in a pan. Cut the mushrooms into small pieces and cook them with the onions. If wished, add some parsley and stir. Keep for later.

Use a stainless steel cooking ring or cut the middle section of a plastic bottle to assemble the individual Parmentier on each plate. Start by putting the lentil mixture (and compacting it a little), before the layer of mushrooms (to be packed too) and finish with the potato mixture.

Enjoy your meal!

Inspiration : Parmentier de patate douce, champignons et lentilles (vegan, sans gluten)

Thanks to Lotta Grant for her contribution!

Joachim