Thanksgiving Leftovers: Red Lentil Mashed Potato Soup

Our yearly Thanksgiving plans have slightly changed. Instead of the Friendsgiving we’ve been going to for the past 5 years, we’ll be having a quiet Thanksgiving at home, just the two of us. This means there are going to be piles + piles of leftovers, because I have to cook all of my favorite dishes.

Maybe I should take a lesson from Christina and make everything “for two.”

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

The sudden change in plans is due to our big pup, Kenna (aka: Beans – our 75lb great dane/labrador mutt), needing TPLO surgery to fix her torn ACL. Major bummer. The backstory is long, but we basically don’t have any other choice at this point. Surgery is next Tuesday. We figured this timing would be best since Chris has a few days off for the holiday to help with the recovery, which is incredibly intense and demanding for the first 12 weeks. She’ll have to be watched like a hawk the first few days and weeks especially. We’ve already come up with a plan on how to make our house as safe as possible for her to avoid slips and falls. Chris is building a ramp up the basement steps for easier access outside, we’re keeping her on carpet only and not on the hardwood floors (to avoid Scooby Doo running), we bought a tall x-pen so she can’t dart and run when she hears the mailman or UPS, and the list goes on…

While it will definitely be a change for all of us for many weeks and months, it’s for the best. We were trying to heal her using conservative management but after a recent setback we know surgery is the best option.

We’ll each try and go solo to say hi to our friends on Thanksgiving but will spend most of the day cooking at home and loving on our furry buddy. It’s sad to miss our big Thanksgiving tradition, but we are completely confident with our decision and are looking forward to keeping things really low-key at our house. We have too much to be thankful for to let this get us down. Also, I’ve already stocked up on wine.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

That said, our leftovers will be plentiful. And while I love leftovers I know it’s going to get old come day 3. So this year I’m trying to come up with a plan to repurpose some of the leftovers into completely new recipes!

Take your basic mashed potatoes, photographed above.

Okay, I lied. Those potatoes aren’t totally basic mashed potatoes. I mixed half Yukon gold and half sweet potatoes in this mixture. If you’re not a huge sweet potato fan this cuts the flavor and sweetness down a lot but gives plain mashed potatoes a little something extra. I then followed my simple recipe for Olive Oil Mashed Potatoes for a traditional, simple side dish.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

So now, what to do with the leftovers?

I decided to make soup! I knew the mashed potatoes would add a thick and creamy texture, as well that lovely, potatoey-flavor. I added lentils for extra heartiness, protein, fiber, and flavor.

I kept the spices simple with cumin seeds, garam masala, and turmeric.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Today’s post is sponsored by Earthbound Farm. Product opinions are always my own. If I didn’t love it, you wouldn’t hear about it.Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

For a bit more texture and green veggie goodness I added my favorite Earthbound Farm Organic Frozen Green Peas (seriously, the best) and the Earthbound Farm Zen blend baby greens. (Did you know they also sell onions + potatoes?) I’m consistently impressed with the quality of EBF’s frozen vegetables (and fruits!).

They were the perfect additions! I love the texture “pop” from the peas!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

You would never guess this came from part of Thanksgiving leftovers. Errr, pre-Thanksgiving leftovers.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Crunchy toppings are always recommended.

For roasted chickpeas: Preheat oven to 350°. Toss chickpeas with oil, sat, pepper, and garlic powder on a baking sheet. Toast until split apart and fully crisped (30-40 minutes). Stir frequently. Quinoa toasts up nicely, too, and takes just 10-15 minutes.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Print this!

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup

gluten-free, vegan // yields 4 servings

  • 1-2 tablespoons unrefined coconut oil
  • 3/4 cup diced yellow onion
  • 2 1/2 teaspoons minced garlic
  • 1 teaspoon garam masala
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon turmeric
  • 4 cup low (or no) sodium vegetable broth
  • 1 1/2 cups leftover mashed potatoes*
  • 1 cup red lentils, picked through and rinsed
  • 1/2 tablespoon pure maple syrup
  • 1 1/2 cups EBF frozen green peas, thawed
  • 2 cups EBF Zen blend baby greens, or baby spinach
  • 1/2 – 1 teaspoon salt
  • 1/4 teaspoon pepper

Heat 1 tablespoon of oil in a large, heavy-bottomed pot over medium heat. One hot, add the onion and a pinch of salt. Stir frequently until softened, 6-8 minutes. Reduce heat to medium-low. Add a bit more oil, then add the garlic, garam masala, cumin seeds, and turmeric. Stir constantly for about 1 minute or so until very fragrant (this toasts the spices – be careful not to burn).

Slowly pour in the broth, then add in the potatoes and lentils. Stir to combine the potatoes. Bring to a boil over medium-high heat, then stir and reduce heat to a constant simmer. Stir in the maple syrup, salt, and pepper. Cook until the lentils are broken down and very tender, about 22-30 minutes. Stir every few minutes. Puree soup in a blender, partially blend with an immersion blender in the pot, or leave as is.

Stir in the peas to heat for about 5 minutes (longer if frozen) and then stir in the greens for another 2 minutes. Taste and add more salt, pepper, and/or garam masala if desired.

Serve hot with crunchy toppings like roasted chickpeas, quinoa, croutons, crackers, etc.

Notes:

*Mashed potatoes made with really any kind of potato will work for this (red, yukon, sweet, yams, etc.) or a mixture like I made above. You just want to be sure there aren’t a ton of flavors in your leftover potatoes. Garlic, salt, and pepper are perfect. If you have a light amount or herbs or have mixed in goat cheese (or similar) that could also work well.

Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com
Thanksgiving Leftovers: Red Lentil Mashed Potato Soup | edibleperspective.com

Friday cheers!

Ashley

Quick & Easy Chana Masala from the Oh She Glows Cookbook {giveaway!}

I am ridiculously excited about this post for 3 reasons.

1. You are about to get a killer new recipe that is sure to become a weeknight staple.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

2. You can leave a comment below to win a free copy of Angela’s brand new vegan cookbook, The Oh She Glows Cookbook!!!  It was just released TODAY!

The Oh She Glows Cookbook by: Angela Liddon #ohsheglows
The Oh She Glows Cookbook by: Angela Liddon #ohsheglows

photo credit (smoothies + veggie burger): Angela Liddon

3. The 3rd and most exciting thing… This cookbook was written, tested, and photographed by one of my best blogging buddies and dear friend for over 4 years, Angela Liddon.  I’m sure you all know Angela.  She is a cooking + baking machine and produces some of the best recipes you’ll find on the web [and now in print!].

The Oh She Glows Cookbook by: Angela Liddon #ohsheglows
The Oh She Glows Cookbook by: Angela Liddon #ohsheglows

photo credit (cookbook): Angela Liddon – Angela has 2 different covers for Canada and US.  The photo above is the Canadian cover.  The photo you’ll see below is the US cover.  The content of both books is exactly the same.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

So, yeah.  Ange and I go waaaay back.  Way back to when I had long hair + glasses and was still in my 20’s.  We had a million things in common right from the start and were both on a similar career-changing journey.  We were learning food photography, how to blog, how to cook with new-to-us foods, how to properly fuel our bodies, and the list goes on.  We both even had granola bar businesses [mine closed when we moved to CO].  What are the odds of that? 

Just as you can imagine from the voice on her blog, Angela is one of the sweetest, most down to earth, genuine, loving women you will ever meet.  I can’t imagine not having her in my life even though there are thousands of miles between us.  If we were together today I would be keeping her wine glass full and giving her continual “cheers” for the outstanding job she did with this cookbook. 

From the photography to the precise + well-tested recipes this is a vegan cookbook for all.  It’s filled with hearty vegan [and mostly gluten-free!] recipes to please any crowd.  Over the years I’ve made and enjoyed so many of Angela’s recipes, and I find having an entire book of them right at my fingertips to be SO exciting.

There’s just something about a physical cookbook that I absolutely love.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

Some of the recipes I cannot wait to make:

  • Ultimate Nutty Granola Clusters
  • Sunrise Scramble with Roasted Home Fries & Avocado Toast
  • Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto [photograph above]
  • Super-Power Chia Bread
  • Fudgy Mocha Pudding Cake
  • Homemade Yolos [like Rolos!!]
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

For today, we have Quick & Easy Chana Masala.

And boy could that not be truer.  The recipe process is very simple once you gather all of your ingredients.  It calls for a handful of spices that are all quite important in developing the right flavor profile.  Check if stores in your area carry spices in bulk so you can buy in small quantities!

I love how Angela toasted cumin seeds at the beginning of the recipe instead of adding ground cumin.  It makes quite a difference in the flavor adding much more of a soft, nutty taste.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

I may have forgotten the serrano chili pepper but it was still off the charts delicious.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

Pull out all of your spices before you start cooking and be sure to prep the onion, ginger, and garlic.  As Angela notes, this recipe moves quickly, so getting everything prepped at the beginning will be a huge help.

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

Print this!

Quick & Easy Chana Masala from The Oh She Glows Cookbook by, Angela Liddon

yields 4 servings // gluten-free, nut-free, soy-free, sugar-free, grain-free option, vegan

prep time: 15-20 minutes // cook time: 20 minutes

  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 1 1/2 teaspoons (7 mL) cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon (15 mL) minced fresh garlic
  • 1 tablespoon (15 mL) minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1 1/2 teaspoons (7 mL) garam masala
  • 1 1/2 teaspoons (7 mL) ground coriander
  • 1/2 teaspoon (2 mL) ground turmeric
  • 3/4 teaspoon (4 mL) fine-grain sea salt, plus more as needed
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • fresh lemon juice, for serving
  • fresh cilantro, chopped, for serving
  1. In a large wok or saucepan, heat the oil over medium heat.  When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano.  Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
  3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes).  You can leave some chunks of tomatoes for texture.
  4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

AuthorTips: To thicken the tomato gravy, place a ladle of the curry in a mini processor and process until almost smooth.  Stir this back into the curry to thicken.  For a grain-free option, serve the chana masala atop a baked potato.

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Ashley’s rice cooking notes:Rinse rice thoroughly and soak in water for 20-30 minutes then drain and rinse again.  Place in a pot with 1 3/4 cups water and a pinch of salt and bring to a boil.  Stir once then cover and reduce heat to a constant simmer for 15 minutes [until water is fully absorbed].  Let sit covered off the heat for 5-10 minutes, then fluff with a fork and serve.

Recipe reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014

Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows
Quick & Easy Chana Masala from Oh She Glows Cookbook by, Angela Liddon // edibleperspective.com #ohsheglows

The Oh She Glows Cookbook giveaway!!

To enter:

  • Leave a comment below letting me know your current favorite weeknight recipe.  This is definitely my new favorite and the leftovers are just as tasty the next day.

Giveaway ends: Thursday, March 6th at 10pm EST

Huge CONGRATS to Angela!!

Now, go enter!

Ashley