#DateNightFun: Mashed Potatoes w\ Balsamic Lentils and Artichokes

When it comes to cooking, the best part of it is sharing the food afterwards. I prefer eating in, cooking myself, having fun while cooking and being creative. This is why I thaught I could start this series: #DateNightFun

Every week I am going to share a menu with you guys that would be perfect for date night or having guests over. Please feel free to share your ideas in the comments below. I love to be inspired by others expierence or culture.

This weeks menu is one of my favorites. It’s so simply yet so impressive. I love artichokes. I put it on everything. The combination with the potatoes and lentils is a match made in heaven. Let me know, if you tried it and how it went. πŸ™‚

*4 servings

for the mashed potatoes:

  • 1 kg russet potatoes
  • 1/2 tsp nutmeg
  • 200 ml almond milk (depends what texture you like)
  • salt, pepper to taste
  • optional: melted butter or olive oil

for the balsamic lentils:

  • 1 carrot
  • 1 yellow onion
  • 2 tbsp oil (coconut or olive oil)
  • 150 g green lentils
  • 50 ml aceto balsamico
  • 1 tpsp coconut sugar (or raw sugar)
  • chives
  • salt, pepper to taste

for the artichokes:

  • 4 small artichokes
  • 1/2 of a lemon
  • 2 tbsp olive oil
  • salt, pepper to taste

  1. Bring a pot of salted water to a boil. Add potatoes and cook until tender. Drain the poatoes and set it aside. I prefer to steam the potatoes. By steaming them, they get drier which makes the mash fluffier.
  2. Meanwhile prepare the artichokes. Slice the bottom of the artichokes so they sit flat, take a pair of kitchen scissors and trim the tip of each leaf, rub half of a lemon anywhere you cut the artichokes and set aside. Do not throw away the stem. You can peel it and cook it with the rest.
  3. Add the artichokes to a pot with salted water and cook for 30 min.
  4. In the same time cook the lentils. Mince the carrot and onion, cook it in some oil. Add the lentils and 500 ml of water. Let it come to a boil and cook it for 30 min.
  5. Prepare the balsamico; put the sugar and vinegar in a pot and let it reduce to 2-3 tbsp. Set it aside.
  6. After the artichokes are done cooking put it in a oven dish, drizzle them with olive oil and dried herbs of your choice (I like parsley, oregano and basil) put it in the preaheted oven to grill for 10 minutes.
  7. Meanwhile you can finish the lentils by adding the reduced aceto balsamico and fresh chives.
  8. Mash the potatoes to your liking (I like it chunky) add the slightly warm almond milk, freshly grated nutmeg and salt and pepper to taste. Optional: Finish it with some melted butter or olive oil.
  9. Serve it all together on one plate. I put the artichoke on top of the lentils. Looks a little more ‘chefy’ πŸ˜‰ Enjoy!

2 Comments Add yours

  1. Looks great! I wouldn’t have thought to have lentils and potato together πŸ™‚

    Liked by 1 person

    1. marijazidaric says:

      It works really well together. The sauce from the lentils with the mashed potatoes is super yummy! πŸ™‚ Hope you will try it out. ❀

      Liked by 1 person

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