Comfort food made by plants. This is one of our favorite fall recipes, perfect for those chilly nights, holiday potlucks as well as sitting fire side at a campsite.
- 4 Red Potatoes (medium dice)
- ½ Cup of Unsweetened Almond Milk
- 1 ½ tsp Rosemary
- 1 ½ tsp Thyme
- 1 ½ tsp Sage
- ½ Cup of Olive Oil + 5 Cloves of Garlic (combined to create garlic oil)
- 1 Cup of Dried Lentils
- ½ Cup of White Wine (dry)
- 1 Carrot (small dice, cut length wise into fourths and then across)
- 3 Celery (small dice, cut length wise into fourths and then across)
- ½ Yellow Onion (small dice)
- 6 – 8 Button Mushrooms (small dice)
- Cook 1 cup lentils in a pot with 3 cups of water. Bring to a boil, cover and then simmer on medium low heat for 20 minutes until all the water is gone.
- Make the garlic oil by blending together olive oil with garlic with hand blender. Set aside.
- Small dice your celery, onions, carrots, mushrooms and sauté in a 10-inch cast iron skillet with the garlic oil until your mirepoix is soft and onions are translucent. Add ½ tsp sage, ½ tsp of thyme, ½ tsp of rosemary and ½ cup of white wine with 1 tsp of salt to the sautéed mirepoix. Continue to sauté until the wine has completely evaporated.
- While you are sautéing your mirepoix, cut the potatoes then place them in a medium-sized pot to boil. Add enough water so the potatoes are completely covered with 2 ½ Tbsp of salt. You want the water to be salty. Cook over medium heat for approximately 15 minutes or until potatoes are fork tender.
- Once your mirepoix is done, add 2 cups of the cooked lentils to mirepoix mixture. Season with salt to taste. Then set aside.
- When potatoes are fork tender, either push potatoes through a fine mesh sieve or a potato mill if your preference is a lighter fluffier mashed potato or if you like it with the skins on simply mash them with a fork or masher. Add ½ cup of Califia Farms Unsweetened Almond Milk, 1 tsp rosemary, 1 tsp thyme, t tsp sage, and salt as needed.
- Finally, spread the potato mash over your mirepoix in your 10inch cast-iron pan and place in the oven for an additional 5 minutes. (note: If you are taking this dish camping simply cover with foil, transport over ice and place on flame until warm and ready to serve)