Description

These Vegan French Onion Lentils with Creamy Mashed Potatoes are a cozy, gluten-free comfort food dinner made with jammy caramelized onions, garlic, hearty lentils, and fresh herbs. This hearty vegan dinner is packed with plant-based protein, easy enough for weeknights, and perfect for chilly evenings.

Ingredients

Units Scale

French Onion Lentils

1/4 cup vegan butter or olive oil
3 large sweet yellow onions, sliced thin
1 teaspoon himalayan salt
1 tablespoon balsamic vinegar
4 cloves of garlic, minced
2 tablespoons gluten-free flour
1 tablespoon tomato paste
1 tablespoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon gluten-free soy sauce or liquid aminos
1 tablespoon white miso paste
1 teaspoon dijon mustard
1 teaspoon pure maple syrup
1 cup dry brown lentils
3 cups vegetable broth
1 bay leaf
Salt & pepper, to taste

Dairy-Free Mashed Potatoes

48 oz gold potatoes, peeled and cubed
1 cup plant milk (such as oat, almond, rice, etc.)
3 tablespoons dairy-free butter
7 tablespoons dairy-free sour cream/yogurt (optional but recommended)
1-2 teaspoons garlic salt (may use himalayan salt instead)
Pepper, to taste

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Instructions

Heat the vegan butter or olive oil in a deep skillet over medium-low heat. Add the sliced onions and salt. Cook for 35–45 minutes, stirring every few minutes, until the onions are deeply golden, soft, and jammy. If they begin to stick, add a splash of water or broth and scrape up the browned bits.
Stir in the balsamic vinegar and garlic and cook for 1 minute. Sprinkle the flour over the onions and stir continuously for 1 minute.
Whisk together the tomato paste, gluten-free soy sauce, white miso, Dijon mustard, and maple syrup. Spoon the paste-like mixture into the pan.
Add the thyme and rosemary. Cook for another minute to deepen the flavor, then add the vegetable broth.
Finally add the lentils, bay leaf, and a generous pinch of black pepper. Stir well. Bring to a boil, then reduce the heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender and most of the liquid has been absorbed.
Meanwhile, make the mashed potatoes. Boil the peeled and cubed potatoes until soft, about 15-20 minutes. You can tell the potatoes are done if you poke them with a fork and they are soft. Drain, add the potatoes back to the pot and add the plant milk, dairy-free butter, dairy-free sour cream or yogurt (if using), garlic salt and pepper to taste. Turn the heat to low and mash the potatoes with a potato masher or fork until you achieve your desired texture. Add a little bit more milk if you need to make them smoother, if you don’t like lumps.
Remove the bay leaf from the french onion lentils and serve over the mashed potatoes.

Notes

READ THE BLOG POST FOR MORE TIPS, INFORMATION & STEP-BY-STEP PHOTOS!

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: christmas, Lunch & Dinner, Thanksgiving