Savory Lentil Gravy over Potatoes
From: Ian Seddon's Cookbook
🥘 Ingredients
- white miso 1 tbsp
- baby or fingerling potatoes 1 ½ lb
- extra virgin olive oil 3 tbsp
- Kosher
- medium-large yellow onion 1
- garlic cloves 4
- dry red wine ½ cup
- vegetable broth 1 ½ cup
- soy sauce or tamari 2 tbsp
- nutritional yeast 2 tbsp
- Cashew Cream ½ cup
- Cooked Lentils 2.67 cup
- curly kale or lacinato kale 1 bunch
- aged balsamic vinegar or red wine vinegar 2 tsp
- flat-leaf parsley 1 handful
If you bought more than 1 1/2 lb of potatoes, follow the same instructions in step 2, but add a bit more olive oil and salt as needed. If the potatoes are crowded, use two rimmed sheet pans (and arrange a second rack in the top third of the oven). If you didn’t buy wine, skip it in step 5(a). Instead add ~1 1/2 tsp red wine vinegar and an extra splash of veggie broth. Storage: Store potatoes and gravy separately in the fridge in airtight containers for up to 3 days. Roasted potatoes are best fresh, but leftovers can be roasted on a sheet pan in a 400°F / 205°C oven for 8 to 10 minutes until hot and crisp. Reheat the gravy in a saucepan over medium-low, whisking and thinning out with a bit of broth (or water) until you reach your desired consistency. Assemble as listed in the last step. Nutrition boost: Use any extra whole kale you bought. Or, serve the lentil gravy over roasted cauliflower instead of potatoes. Shortcut: If you bought microwavable potatoes, skip roasting the potatoes and simply follow the package instructions.
-
1Gather: white miso , baby or fingerling potatoes , extra virgin olive oil , Kosher salt and freshly cracked black pepper, medium-large yellow onion , garlic cloves , dry red wine , vegetable broth , soy sauce or tamari , nutritional yeast , Cashew Cream , Cooked Lentils , curly kale or lacinato kale , aged balsamic vinegar or red wine vinegar , flat-leaf parsley .
-
2Arrange a rack on the bottom rack of the oven. Preheat to 425ºF / 220°C. Line a sheet pan with parchment paper (not needed if the pan is well-worn). Measure out the miso into a small bowl and set aside.
-
3Rinse and dry the potatoes. Do not peel. Slice in half (in quarters if larger). In a large bowl, toss potatoes with 1 1/2 tbsp olive oil, 3/4 tsp kosher salt, and pepper to taste. Spread out on the pan, cut sides down. Roast in the oven until golden brown around the edges and fork-tender, 25 to 30 minutes, depending on the size. While still warm, season the potatoes with salt or pepper as needed.
-
4While the potatoes roast, make the gravy (steps 4 through 6).
-
5Heat a large sauté pan over medium heat. Add 1 1/2 tbsp of olive oil. Once shimmering, add the onions and a pinch of salt. Sauté until translucent and golden, 5 to 7 minutes, stirring occasionally. While the onions cook, prepare your side salad (if you’re making one).
-
6If needed, add a splash of broth to deglaze any bits on the bottom of the pan. Add the garlic and stir frequently for 1-2 minutes . Pour in the red wine (if using), vegetable broth, and soy sauce. Cover and increase the heat to bring to a boil. Once boiling, uncover. Cook for 3 to 4 minutes, or until the smell of wine (if used) cooks off, stirring occasionally.
-
7Add the nutritional yeast, Cashew Cream, and miso, stirring well to incorporate. Add the Cooked Lentils and sliced kale. Simmer for 3-4 minutes , stirring frequently, until thickened and the kale is tender. If it’s too thick for your taste, add in a few splashes of broth (or water). Remove from the heat. Stir in the balsamic vinegar. Taste, adding more vinegar, salt, or pepper as needed.
-
8Assemble: Divide the roasted potatoes among plates or shallow bowls. Spoon the lentil gravy on top. Garnish with chopped parsley, if using. Serve with your side salad, if you made one.