This is a super easy recipe that will fill you up all night long! Just a few ingredients and the power of lentils - high in protein and fiber! Pair with my Rosemary & Garlic Mashed Potatoes for a delicious and filling dinner!
2 1/2 cups water
1 cup green lentils
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 cups tomatoes, chopped (or 1 15oz can diced tomatoes)
1 cup water
4 cups swiss chard, chopped
1 15oz can tomato sauce 4 cups potatoes, scrubbed & roughly chopped
2-3 cloves garlic
1 sprig fresh rosemary
1 cup almond milk
2 tbsp Earth Balance Spread
salt & pepper to taste
Cook the Lentils
In a large saucepan on your stove, combine 2 1/2 cups of water and 1 cup of green lentils and bring to a boil. Turn down heat and cover, cooking for another 20-30 minutes until most of the water has been absorbed into the lentils.
Saute & Heat
In a larger pot on your stove, add 1 cup of water and saute 1/2 a chopped onion and 2 cloves of minced garlic. Add in 1 1/2 cups of chopped tomatoes (or 1 15 oz can of diced tomatoes) and 4 cups of chopped swiss chard and heat over medium high heat until the swiss chard has cooked down. Add in 1 15 oz can of tomato sauce and stir thoroughly. Turn down heat to low.
Mix & Serve
Once the lentils are cooked through add to the pot with the tomatoes and swiss chard. Mix thoroughly, then serve over Rosemary & Garlic Mashed Potatoes!
Rosemary & Garlic Mashed Potatoes
In a large pot on your stove, fill with water and bring to a boil. Add in the potatoes, garlic, and sprig of rosemary. Boil potatoes until soft. Remove the sprig of rosemary and drain the potatoes and garlic.
Mash the potatoes, then add 1 cup of almond milk, and 2 tbsp of Earth Balance Spread. Continue mashing to get the consistency you like - less for chunkier potatoes, more for smooth potatoes.
Add salt and pepper to taste.