lentil gravy and potatoes
Yes, we’re still using our Christmas plates.

Both kids had upset stomachs yesterday (probably from overindulging on treats on New Year’s Eve) so I kept tonight’s dinner simple and easy to digest. Potatoes with lentils and carrots lightly seasoned. They went down very quickly!

This meal is based on something my husband and I used to have as kids – so it must be a common meal in our region – hamburger hash over mashed potatoes. Generally, I will make the gravy with caramelized onions, garlic, mushrooms and vegetable broth mixed with nutritional yeast and a few herbs to match the gravies we had as kids. But since my kids have upset stomachs, I decided to flavour this gravy with ginger and garlic to sooth their tummies.

This isn’t a fancy meal but it is ready in 30 minutes and is a family favourite.

Lentil gravy over potatoes

  • potatoes (enough to feed the family)
  • 1 1/4 cups of dried lentils
  • 4 cups of vegetable broth
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • ginger (about an inch, minced)
  • 1 tsp garam masala
  • 1 onion chopped in large pieces (so the kids can pick it out)
  • 1 carrot
  • 1 Tbsp starch (tapioca, arrowroot or cornstarch)
  • 1/4 cup cold water
  • 1 tsp salt

Chop and boil the potatoes until tender (about 15-20 minutes). Wash and pick through the lentils to make sure there are no stones or debris in the dried lentils. Cook them in a small pot with the vegetable broth for about 15 minutes.

While the potatoes and lentils are cooking, heat the oil in a large saucepan over medium heat. Add the garlic and ginger and cook until fragrant (about a minute). Add the onion and carrot. Cook until the vegetables are tender (about 5 minutes). When the lentils have cooked for 15 minutes, add them with the broth to the vegetables and simmer for a minute. Mix the starch with the cold water and add it to the lentils and vegetables. Cook until thickened.

Pour the lentils over the potatoes and serve. Because I wanted more flavour for mine, I sprinkled a savoury masala spice mix and hot pepper flakes over my potatoes before pouring the lentils on top.

vegan lentils and potatoes
I added masala spice mix, pepper flakes and some black pepper to spice my serving up a bit.

If you’re looking for something with more traditional flavours, skip the ginger and the garam masala. Add 1/4 cup of nutritional yeast, 1 tsp of thyme and 1/2 tsp of rosemary or tarragon, a bay leaf and 1 tsp of soy sauce. You can also adapt it with the vegetables you use – mushrooms are a good choice.

Do you make a similar recipe? What flavourings do you use?

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