Lentils ‘n Mash

26 06 2011

I knew this week was going to be busy, so I cooked a big pot of lentils and a big pot of giant Lima beans – sometimes called Peruvian Lima beans.  It seemed like a good way to ensure that I had a good source of protein and fibre at the ready.  I had some time at lunch yesterday and I got creative.

Sometimes my creative escapades in the kitchen are more about the experience than the outcome, if you know what I mean.  This was not one of those times.  I tried to coax SO to try the mash, but the lure of left over pizza  was too strong.  Fortunately I have neighbours who work incredibly long hours and welcome gifts of ready made dinner.  The feedback I received was quite explicit: the recipe for both the lentils and the mash must be shared.

The idea for the mash comes from a diet book that a friend of mine read recently: The Four-Hour Body by Tim Ferris.  In an effort to avoid simple carbs, the book suggests using mashed white beans to stand in for potatoes.  Giant Lima beans are the perfect substitution, they are rich and juicy, blending into an incredibly smooth texture.


1/4 chopped onion

1 1/2 cups cooked lentils

1 golden beet, the size of an apple, julienned

1 roma tomato, diced

1/4 tsp (or more) ground pepper

1/4 tsp salt

1/4 cup fresh basil, chopped

Add 1/4 cup of water and chopped onion to a non-stick frying pan on medium-high heat.  Stir frequently, cooking until the onions start to become transparent.

Add lentils and beets to the pan, reducing heat to medium.  If the water has evaporated, add 1 – 2 Tbsp of water more.  Allow onions, lentils, and beets to cook until beets are warmed through and slightly tender; approximately 7 – 9 minutes.

Add salt, pepper, and fresh basil, stir and serve on top of mashed beans.

Mashed Beans

2 cups cooked giant Lima beans

2 Tbsp nutritional yeast


scant salt

pepper to tast

Warm Lima beans either with a microwave, a pot on the stove, or another method that you prefer.

Add Lima beans and nutritional yeast to a food processor.  Add just enough water to allow beans to become processed and smooth.  Season with salt and pepper and enjoy!




One response

1 07 2011
Zucchini Cakes that aren’t crabby « Pk Cooks

[…] Final photo: I ate my zucchini cakes with spinach and mashed beans – in case you were […]

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