Vegan lentil and mashed potatoes

Makes 4 servings


  • 1 bag baby potatoes
  • 1 can lentil soup
  • 1 box mushrooms
  • 1 bunch dandelion greens
  • 3 cloves of garlic minced
  • 1 tbsp olive oil


Boil potatoes until soft and mash. Meanwhile cook soup over high heat and add chopped mushrooms. While those are cooking start on the dandelion greens. Heat olive oil and minced garlic over medium heat and add dandelion greens and stir until wilted. Enjoy!

My notes on this recipe:

This is almost more of a dinner hack than a recipe. Adding to the store bought soup does two things- A. You get great flavor from the soup without all the work of dealing with what spices etc and B. You bulk up the soup by adding fresh vegetables to it. You could add anything you wanted to it. This pairs amazingly with mashed potatoes! Such a comfort meal. The greens could easily be subbed with spinach or left out completely.

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