Mashed potato ring with lentils

Ingredients

• 450 g mashed potatoes
• 80 g cooked lentils
• 30 g vegan butter
• 15 g all-purpose flour
• 280 ml water
• 1 shallot (or a small onion)
• 1 strip lemon peel
• 1 sugar cube (5 g)
• 2 teaspoons tomato sauce
• ½ teaspoon salt
• Pepper
• 1 tablespoon soy milk, for brushing

Missing an ingredient?

• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of lentils
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of potatoes
• What to use instead of black pepper
• What to use instead of Spanish tomato sauce (tomate frito)

Instructions

1. Cook the lentils with the water, lemon peel and half the vegan butter over low heat for half an hour.
2. Remove the lemon peel and add the sugar, salt and chopped shallot. Cook for 15 minutes.
3. Mix the flour with the rest of the vegan butter, add it to the stew and stir quickly while it boils for 5 minutes. Add the tomato sauce.
4. Preheat the oven to 200°C (400°F). On a dish, shape the mashed potatoes into a ring about 6 cm high and 1 cm thick, score the outside with a fork, brush it with the soy milk and brown it in the oven.
5. Pour the lentil stew into the center and serve right away.

Nutrition facts

Approximate, per serving (about 265 g). Calculated with data from USDA FoodData Central.