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.
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?