We had this for dinner tonight, with Quorn sausages, veg and gravy. I’ve never really been a fan of mashed potato, which is why I invented this recipe; it’s much tastier, less stodgy, is healthier, and the yellow split peas add an interesting texture. If you don’t have (or like) coconut oil, use olive/sunflower oil, or butter, instead (virgin coconut oil is super-healthy though, so it’s worth investing in).
By the way, please forgive my very informal measurements; I make this dish by ‘eye’ rather than by scales, so I’ve had to guess at the measurements a bit!
- 1 large sweet potato, peeled and cut into 1-inch cubes
- 2 handfuls of red lentils (dried)
- 1 handful of yellow split peas (dried)
- Salted water, for boiling
- 1tbsp virgin coconut oil
- 1 leek, finely sliced
Put the sweet potato, lentils and yellow split peas into the salted water. Bring to the boil then turn down to a simmer, and continue simmering until the sweet potatoes are starting to soften (about 10 minutes usually).
Meanwhile, fry the leeks in the oil until softened and starting to brown.
When the sweet potatoes are soft enough to mash, drain them (and the lentils/split peas) then return them to the pan with the leeks. Mash well with a potato masher, season to taste, then serve.