Recipes
Recipes
Mashed Potatoes topped with Crunchy Lentils
This traditional mashed potato dish gets a delightful twist with a crunchy texture from baked split peas sprinkled on top. The creamy potatoes and crispy peas create a delicious contrast in every bite.
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Ingredients
Yield: 12 portions
For the mashed potatoes:
- 1000 g Potatoes, peeled and cut into chunks
- 45 g Butter
- 120 ml Milk or cream
- Salt and pepper to taste
For the crunchy split peas topping:
- 200 g Lion dried split peas
- 1 sachet Benny Chicken stock powder
- 45 ml Olive oil
- Salt and pepper to taste
Optional seasonings: paprika, garlic powder, onion powder
Method
- Prepare the split peas: Rinse the dried split peas thoroughly under cold water and drain. Place them in a saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the split peas are tender but still hold their shape. Drain the cooked split peas and set aside.
- Cook the potatoes: Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
- Make the mashed potatoes: Drain the cooked potatoes and return them to the pot. Add the butter and milk or cream to the pot. Use a potato masher or a hand mixer to mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm while you prepare the split peas topping.
- Prepare the split peas topping: Preheat your oven to 200°C. In a bowl, toss the cooked split peas with olive oil and season with salt, pepper, and any additional optional seasonings of your choice.
- Bake the split peas: Spread the seasoned split peas in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, stirring occasionally, until the split peas are crispy and golden brown. Alternatively deep fry the split peas for 2-5 minutes or until crunchy in hot oil. Season the split peas with Benny Chicken stock.
- Assemble the dish: Spoon the mashed potatoes onto serving plates or a serving platter. Sprinkle the crispy split peas topping over the mashed potatoes.
- Serve: Serve the mashed potatoes topped with crunchy split peas immediately as a delicious side dish or as a main course.
