Mashed Potatoes with Lentils and Spinach

Ingredients

Potatoes 4

Lentils 1/2 cup

Spinach 1 bunch

Dill

Parsley

Onion 1

Garlic 1 clove

Milk 1/2 cup

Allspice

Thyme 1 sprig

Fresh basil 1 sprig

Butter

Salt

Rinse the lentils, place in a heatproof bowl, cover with water to a depth of 0.5 cm, and steam for 45 minutes. During this time, the lentils will absorb the water and cook until they can be mashed with a fork, which is what you should do.

 Peel the potatoes, cut them into 2-3 pieces, cover with water, season with salt, and boil. Heat oil in a frying pan, add the white onion, and sauté over low heat for 30 minutes. Add the spinach, stir, pour in 2-3 tablespoons of water, cover, and simmer for 3 minutes. Add the finely chopped greens and simmer for another minute.

Place the thyme, basil, and crushed allspice in a mug of milk and microwave for 1.5 minutes to thoroughly heat the milk, or heat almost to a boil in a saucepan over low heat.

Drain the potatoes, pour the hot milk through a sieve, and mash until smooth. Add the lentils (previously mashed with a fork) and spinach, mix well, and serve. This is great as a side dish or as a standalone vegetable dish. 

Bon appetit!