This Easy Lentil Recipe is Shockingly Simple And Delicious!

French style creamy green lentils with herby crispy potatoes.
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RECIPES IN VIDEO:
Creamy French-Style Green Lentils
Serves 3–4

Ingredients
250g dried green lentils (Puy or French green lentils) (Rinsed thoroughly)
1 large leek, finely sliced
3 medium cloves garlic, minced
1 tbsp olive oil
1 bay leaf
1 tsp dried thyme
2-3 sprigs fresh rosemary, finely chopped
1l vegetable stock or water
200g silken tofu or 150g firm tofu
1/2 to 1 tsp Dijon mustard
2 tbsp nutritional yeast
1 tsp white miso
1–2 tbsp lemon juice
200g fresh baby spinach (frozen will work too)
Fresh parsley, to finish

Method
– In a heavy pan, sauté the leek, rosemary, thyme and bay leaf in olive oil with a pinch of salt for 5–7 minutes until soft and sweet (not browned).
– Add garlic and cook for 30 seconds.
– Stir in the lentils.
– Pour in stock. Bring to a simmer and cook gently, covered with a lid, for 30-35 minutes or until the lentils are tender but holding their shape.
– Once cooked, remove the bay leaf.
– Spoon roughly one third of the lentils (with some cooking liquid) into a blender.
– Add tofu, Dijon, nutritional yeast, miso and lemon juice. Blend until mostly smooth.
– Stir the blended mixture back into the pan.
– Add the spinach and cook for a few more minutes until wilted.
– Finish with parsley and season to taste.

Herb Crushed and Roasted Potatoes
Serves 3–4
Ingredients:
700g salad/baby potatoes (about 1½ lbs or roughly 4–5 cups whole small potatoes)
1 tsp salt (for boiling water)
2 tbsp olive oil (⅛ cup)
1 heaped tsp dried thyme
1 heaped tsp dried oregano

Method
– Fill a large pot with cold water and add the salt.
– Add the potatoes and simmer for 15–20 minutes, until fork-tender but not falling apart.
– Drain well and let steam dry for 5 minutes.
– Preheat the oven to 220°C / 425°F.
– Transfer the potatoes to a large baking tray. Gently crush each one with the bottom of a glass or potato masher.
– Drizzle over the olive oil and sprinkle with thyme and oregano. Toss gently to coat.
– Roast for 30–40 minutes, until deeply golden and crispy on the edges.
– Alternatively Air-fry at 190°C / 380°F for 15-20 minutes.

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Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.