Red Lentil & Carrot Mash

Oh hey, no big deal, I just submitted my first Culinary Rx cooking exam!! Woohoo!

That was so fun you guys! I made something called Garlic Buttah. Have you heard of this magic trick?! It’s basically the most delicious thing you can ever make without using any salt, oil, or butter! And it tastes like the most delicious butter you have ever tasted. Can you feel my excitement?!

Here is the recipe video. I highly recommend you give it a try. You’ll never use dairy butter or margarine again. Especially because this recipe yields enough butter for any human being to devour in an entire year.

Ahem, now back to why we’re here… This Red Lentil & Carrot Mash. What a cold evening treat. And so easy to make. And actually super good for you. The squeeze of fresh lemon at the end is very important. Don’t forget the fresh lemon. It was drool-worthy! I also enjoyed this with half an avocado because it was a creamy cozy kind of night. Honestly I was too tired to even chew. But it was perfection!

Let’s go!

Ingredients:

1 1/2 cups split red lentils

1 cup diced carrots

1/2 onion diced

3 cups low sodium vegetable broth

3 sprigs fresh thyme

Cumin

Turmeric

Sea salt & Pepper

Olive oil

1. In a medium sauce pan, bring 2 tablespoons olive oil to a medium heat. Add diced onions. Let cook until translucent.
2. Add diced carrots and stir with onions to get some browning on the carrots. Only a few minutes.
3. Add vegetable broth and lentils and bring to a boil. Then reduce to a simmer, add fresh thyme, cover and let cook for 15 minutes or until all the liquid has reduced.
4. Finally add seasonings and mix well to create a mash. You’ll want to add your seasonings last. Something about what salt does to lentils before their cooked. Add seasonings last.

Top with a dollop of Garlic Buttah and serve with fresh lemon or lime!

Enjoy it veganly much!