Vegetarian hachis parmentier

Ingredients

• 200 ggreen lentils
• 200 gbutton mushrooms
• 1carrot
• 1 stalkcelery
• 1onion
• 150 gbutter
• 100 mlmilk
• 1 leafbay leaf
• 2 leavessage
• 1 sprigrosemary
• 1 clovegarlic
• 2 tablespoons (30 ml)extra-virgin olive oil
• to tastesalt and black pepper
• 300 gtomato purée
• Not specifiedpotatoes (the method calls for them, but gives no quantity)
• Half a glasswater

Instructions

1. 1

   Cook the vegetables

   Peel and wash the garlic, carrot, celery and onion. Wash and dry the mushrooms, then slice them thinly. Chop the garlic; dice the carrot, celery and onion. Finely chop the sage and rosemary. Heat two tablespoons of olive oil in a cast-iron casserole and cook the diced vegetables, garlic and chopped herbs over a medium heat, stirring, until the onions turn translucent. Add the mushrooms and cook until well browned and their released liquid has evaporated.

2. 2

   Simmer the lentils

   Once the mushrooms have no liquid left, stir in the tomato purée and bring it to the boil, then lower the heat and cook for a few minutes, stirring regularly. Add the lentils and half a glass of water, mix, then add the bay leaf. Cover and cook for 35 minutes, seasoning with salt and pepper halfway through. Taste the lentils regularly and add more water if needed; if the mixture is too liquid at the end, continue cooking uncovered.

3. 3

   Make the mash

   While the lentils cook, peel and wash the potatoes, cut them into pieces and boil them in salted water. After 20 minutes, check them with a pointed knife. Drain the cooked potatoes and return them to the pan. Mash them, then add the milk and 100 g of butter. Set the pan over a low heat and stir with a wooden spoon until the mash is smooth and thick, reaching the consistency you want.

4. 4

   Assemble and bake

   Oil an oven dish and spoon in the lentil mixture, levelling it with a wooden spatula. Add the mash and smooth the top. Cut the remaining 50 g of butter into cubes and dot them over the surface. Bake at 180 °C for 30 minutes.

What is hachis parmentier?

Hachis parmentier is a French baked dish traditionally made with a savoury meat layer covered with mashed potatoes. Its name refers to Antoine-Augustin Parmentier, an advocate of the potato in France.

This meat-free take uses lentils, mushrooms and tomato instead. The lentils make a hearty base, while a thick potato topping keeps the familiar contrast of savoury filling and soft mash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2500 calories, 67g protein, 259g carbs, 137g fat.

The lentils and potatoes provide most of the carbohydrates, while the lentils also contribute protein. Butter and olive oil supply much of the fat; serve the dish with green salad for a fresh contrast. The potato quantity is not specified in the source, so the estimate is approximate.

Building the lentil filling

Aromatic vegetables: cooking the carrot, celery, onion, garlic and herbs first gives the filling its flavour base. Keep the heat moderate and stir until the onion is translucent rather than browned.

Mushrooms: let their liquid cook away and allow them to colour before adding the tomato purée. This keeps the filling from becoming watery and gives the mushrooms a deeper, savoury flavour.

Getting the lentils right

Steady simmer: after adding the water and bay leaf, cover the casserole and cook the lentils for 35 minutes. Check them as they cook, since the method advises tasting regularly and adding water if the pan looks dry.

Final consistency: the filling should be moist, not soupy. If excess liquid remains after cooking, simmer it uncovered until it reduces.

Making thick mashed potatoes

Potato choice: the original recipe recommends a starchy variety such as Bintje, Charlotte or Mona Lisa. The quantity of potatoes is not specified in the ingredient list, so use enough to make a substantial topping.

Texture: drain the potatoes well before mashing, then stir in the milk and 100 g of butter over a low heat. The mash should be smooth and thick enough to spread over the lentils without sinking into them.

Layering and browning

Even layers: spread the lentil mixture evenly in the oiled oven dish, then level the mash on top. This helps the filling and topping bake at the same rate.

Buttered top: dot the surface with the remaining 50 g of butter before baking at 180 °C for 30 minutes. For a more golden finish, the source suggests using the grill for a few minutes at the end.

Serving the dish

The lentils and mashed potatoes make this a substantial meal on their own. A simple green salad is the suggested accompaniment and adds a fresh contrast to the rich, soft layers.

Since the recipe makes one serving, bake it in a small oven dish or assemble it in an individual ovenproof dish. If using a larger dish, keep the layers at an even depth.

Recipe notes & tips

• Use leftover mashed potatoes if you have enough to cover the filling in a thick layer.
• Cut the vegetables into small, even dice so they soften consistently.
• Let the mushrooms release and cook off their liquid before adding the tomato purée.
• Taste the lentils as they simmer and add water if the casserole starts to dry out.
• Check the potatoes with a pointed knife after 20 minutes of boiling.
• Use the oven grill for a few minutes at the end if you want a more golden top.

Variations

• Try other lentils: swap the green lentils for another variety, adjusting the cooking time as needed.
• Use leftover mash: spread already-prepared mashed potatoes over the lentil filling.
• Add a green salad: serve it alongside the bake for a crisp, fresh contrast.
• Change the herbs: use a different combination of fresh herbs to vary the aroma.
• Brown the top: finish the baked dish briefly under the grill for extra colour.

Common mistakes to avoid

• Watery mushrooms: cook them until their released liquid has evaporated before adding the tomato purée.
• Dry lentils: check them during the 35-minute simmer and add water if the pan needs it.
• Runny filling: simmer uncovered at the end until excess liquid has reduced.
• Thin mash: drain the potatoes well and keep the finished mash thick enough to spread.
• Uneven layers: level both the lentils and potato topping before baking.
• Over-browning: use the grill only briefly at the end and watch the surface closely.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat in an oven at 180 °C, covered with foil. For longer storage, freeze in a suitable container for up to 3 months, cooling the dish before freezing.

Frequently asked questions