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Mashed Potatoes with Red Lentils & Kale

Total Time30 mins
Servings: 6
Author: Canadian Lentils


  • 2 lbs about 3 large organic russet potatoes, peeled and diced
  • 1 ⁄3 cup 85 mL red lentils
  • 1 garlic clove peeled
  • 4 kale leaves stems discarded, thinly sliced
  • ½ cup 125 mL milk or half & half
  • ¼ cup 60 mL butter
  • ¼ cup 60 mL freshly grated parmesan
  • freshly ground black pepper to taste


  • Cover potatoes with water and bring to a boil in a medium pot.
  • Reduce heat, add the lentils and garlic, and simmer for 20 minutes or until the potatoes are very tender.
  • Remove from heat and add the kale leaves. Let stand for 5 minutes or until the kale is tender but still bright green.
  • Drain everything well and return the mixture to the pot.
  • Add the milk and butter and roughly mash with a potato masher. Add the parmesan cheese and black pepper and mash again.