This is my personal recipe for garlic mashed potatoes that I developed after researching a specific Italian eatery. I normally reduce this recipe, which calls for one 5-pound bag of potatoes and 100 serves, to 10 servings. These potatoes will be the greatest you’ve ever had, I promise.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ½ cup dry lentils
- 1 cup water
- 5 ounces stewed tomatoes
- ⅛ cup chopped onion
- 2 stalks celery, chopped, with leaves
- ¼ teaspoon curry powder
- 3 cloves garlic, minced
- salt to taste
- ground black pepper to taste
Instructions
- Combine lentils and water, bring to a boil.
- Lower heat to simmer, add tomatoes, onion, and celery. Cover and let simmer 45 minutes. Check every 15 minutes to stir, and add water if necessary. Add spices last 15 minutes to taste. Taste and re-spice if necessary before serving.
Reviews
I made this, it’s simple to make and is delicious. The only change I made the second time around was to add a quarter teaspoon of Tumeric.
It was ok but bland, and I doubled the spice.
Lovely! I added canadian bacon since it was in the fridge…. just perfect! I tripled the curry amount and sauteed the garlic (removed it after it browned).
Delicious!
It was delicious and hearty. It was even better after I stirred in a little salsa. This recipe is a keeper.
this was incredibly bland. I had to sift through all the “helpful” reviews to find ways to give it ANY flavor and STILL had to make a lot of alterations. When “curry” is in the title, one would at least expect some flavor. This recipe took far more work than it was worth
I followed other reviewers’ suggestion of using chicken broth instead of water. It was good and healthy, but it was still missing that something.
I used yellow split peas in place of lentils cause it’s what I had out already. Will make it again and use lentils.
When get the seasonings right it tastes pretty good.
As it is, it lacks depth, but it is a nutritional powerhouse so I am going to make it again using vegetable broth and saute my onions and celery before adding them. What I love though is that its vegan, its FAST, and with the variety of lentils I always have, this will never get boring.
I tripled the recipe and added proportional amount of curry and 4 cloves garlic. I’ll use less of both next time as it was a little too spicy for me.
First time using lentils in a recipe, and I basically re-wrote the recipe using many of the tips from the comments. I used 3 quarts of homemade unsalted chicken stock, 2 cups green lentils, diced onion, green pepper, minced garlic, diced potatoes, diced roma tomatoes, and leftover peas and green beans. For flavors I added white wine, rice vinegar, a tablespoon of curry, 2 tsp coriander, basil, ground pepper, and a pinch of red pepper flakes. For salt I used 1/4 cup coconut aminos soy substitute. Simmered it all day and it was utterly delicious.
Really good. I doubled the recipe and added spinach.
This is fantastic. I tripled the recipe, added a little chicken broth and a 1/2 lb chorizo. Thanks for the recipe.
I had a soup very much like this one, I think there was ginger in it as well, anyway, it was pretty good, this one sounds better with the garlic instead of ginger, and the celery, yeah, this one sounds really good. Thank you.
Ok, so I used this as a base recipe but with a lot of changes. I used a 28oz can of diced tomatoes so quintupled everything else. I used a mix of green and red lentils, no celery, carrots and potatoes instead. I used curry, garam masala, cumin, turmeric and cayenne. Quite a lot since we like those flavors. Vegetable stock to keep it vegan. I will try it again with a can of coconut milk added, too. Served with naan and everyone loved it. Recipe on it’s own would have been very bland for us so 3 stars as it is, but with changes like many reviews mention it could be a 5 star.
Ok, so I used this as a base recipe but with a lot of changes. I used a 28oz can of diced tomatoes so quintupled everything else. I used a mix of green and red lentils, no celery, carrots and potatoes instead. I used curry, garam masala, cumin, turmeric and cayenne. Quite a lot since we like those flavors. Vegetable stock to keep it vegan. I will try it again with a can of coconut milk added, too. Served with naan and everyone loved it. Recipe on it’s own would have been very bland for us so 3 stars as it is, but with changes like many reviews mention it could be a 5 star.
We really enjoyed this! I made it in the Instant Pot- 20 minutes at high pressure. After I released the pressure, I added some chopped up kale. I didn’t add the celery, but only because I forgot to buy it.
It is delicious. I used more stewed tomatoes and a little more curry. It is scrumptious!
No changes made I will make it again
This was very tasty, however I did put in more curry for my taste and some bay leaves.