Herbed Lentil & Spinach Mash 🌱 – Creamy Vegan Side for Thanksgiving
A plant-based, protein-rich alternative to mashed potatoes that’s gluten-free, dairy-free, and perfect for a hearty Thanksgiving spread.
Imagine tender lentils blended with vibrant spinach, garlic, and fragrant herbs to create a creamy, comforting side dish that rivals traditional mashes. This Herbed Lentil & Spinach Mash is a nutritional powerhouse, packed with plant-based protein and fiber, and ready in just 30 minutes! Perfect for Thanksgiving tables that cater to vegan, gluten-free, or health-conscious guests without sacrificing flavor or heartiness.
This recipe eliminates dairy entirely while achieving a velvety texture through the natural starches of cooked lentils and the moisture from wilted spinach. The addition of olive oil gives it a rich, buttery finish that pairs beautifully with roasted meats, vegetables, or even as a standalone Thanksgiving dish. Whether you’re feeding a crowd or just adding a new twist to the classics, this mash brings warmth, nutrition, and festive cheer to your table.
The herbs—rosemary, thyme, and chives—infuse each spoonful with earthy, aromatic depth, while a touch of lemon juice and nutritional yeast add brightness and umami. It’s a recipe that’s as satisfying to eat as it is easy to make, requiring just one pot and a hand blender. Plus, it’s naturally gluten-free and vegan-friendly, making it inclusive for all your Thanksgiving guests.
From preparation to plating, every step is designed to maximize flavor and texture. The lentils are perfectly cooked to create a smooth base, while the spinach adds a fresh, vibrant element. This dish is a celebration of hearty plant-based ingredients, proving that a Thanksgiving table can be both traditional and innovative.
Ready in under 30 minutes, this Herbed Lentil & Spinach Mash is your new go-to side for cozy autumn dinners, family gatherings, or any occasion where comfort and nutrition meet. Pin this recipe for a vegan-friendly, protein-rich alternative to classic mashed potatoes that’s sure to impress!
Ingredients
- 1½ cups green lentils, rinsed
- 4 cups fresh spinach
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¼ cup fresh thyme leaves
- 1 tsp dried rosemary
- ¼ cup chopped chives
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- ½ cup vegetable broth
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare Ingredients: Rinse lentils and set aside. Wash spinach leaves and chop coarsely. Mince garlic and chop herbs.
- Cook Lentils: In a medium pot, combine lentils and 3 cups water. Bring to a boil, then simmer for 15-20 minutes until tender. Drain and set aside.
- Sauté Aromatics: In the same pot, heat olive oil over medium heat. Add onion and garlic; sauté 3-4 minutes until softened. Add spinach and cook until wilted (2-3 minutes).
- Combine & Blend: Add cooked lentils, herbs, nutritional yeast, lemon juice, vegetable broth, salt, and pepper. Use an immersion blender to mash until smooth. Adjust consistency with additional broth if needed.
- Finish & Serve: Transfer to a serving bowl. Garnish with fresh chives and serve warm.
Why This Recipe Works
High in Protein
Lentils provide 18g of plant-based protein per cup, making this dish a satisfying, meat-free option that holds up alongside Thanksgiving mains.
Creamy Without Dairy
The natural starches from lentils and the moisture from sautéd spinach create a rich, buttery texture without needing any dairy products.
Gluten & Dairy-Free
Perfect for guests with dietary restrictions, this mash is naturally free of gluten and dairy, using simple, wholesome ingredients.
Quick & Easy
Ready in 30 minutes with minimal effort, this recipe avoids complicated steps while still delivering restaurant-quality results.
Herbed Lentil & Spinach Mash
A plant-based holiday side with heart
Ingredients
- - 1½ cups green lentils, rinsed
- - 4 cups spinach
- - 1 tbsp olive oil
- - 1 small onion, chopped
- - 3 cloves garlic, minced
Instructions
Prepare Ingredients: Rinse lentils and set aside. Wash spinach and chop coarsely. Mince garlic and chop fresh herbs.
💡 Use a sharp knife for finely chopped garlic—this ensures even flavor distribution.
Cook Lentils: In a pot, add lentils and 3 cups water. Bring to a boil, then simmer for 15-20 minutes until tender. Drain and set aside.
💡 For a chunkier texture, skip blending; use an immersion blender for smoother consistency.
Sauté Aromatics: Heat olive oil in the same pot. Add onion and garlic; sauté 3-4 minutes until softened. Add spinach and cook until wilted.
💡 Add a pinch of salt during sautéing to draw out moisture from spinach.
Combine & Blend: Add cooked lentils, herbs, nutritional yeast, lemon juice, broth, salt, and pepper to the pot. Use an immersion blender to mash until smooth. Adjust consistency with additional broth if desired.
💡 For extra flavor, roast the herbs briefly before adding.
Finish & Serve: Transfer to a serving bowl. Garnish with fresh chives and serve warm.
💡 Serve immediately or keep warm in a 200°F oven.
Nutrition (per serving):
Ingredient Notes & Substitutions
Lentils
Green lentils hold their shape after cooking, providing a starchy base for a creamy mash. For a quicker version, use pre-cooked lentils from a jar.
Substitutions: Try brown or French green lentils. Avoid red lentils—they disintegrate too easily.
Spinach
Fresh spinach adds moisture and a vibrant green color. Wilted spinach also balances the starchiness of the lentils without overpoweringing the dish.
Substitutions: Use kale or Swiss chard for a heartier flavor.
Nutritional Yeast
This ingredient adds a cheesy, nutty umami flavor that mimics dairy. It’s also rich in B vitamins, boosting the nutritional profile.
Substitution: Omit for a milder flavor, or add a splash of soy sauce for depth.
Vegetable Broth
Adds subtle seasoning and adjusts the consistency. Use low-sodium broth to control salt levels.
Substitution: Water or unsweetened soy milk can be used for a lighter taste.
Pro Tips for Perfect Lentil Mash
Boost Flavor
Roast the herbs briefly in a dry pan before adding to release essential oils and intensify their aroma.
Add Textural Contrast
Top with toasted pumpkin seeds or crispy shallots for a satisfying crunch that contrasts with the mash’s creaminess.
Use Frozen Spinach
If using frozen spinach, sauté after thawing and squeeze out excess water to avoid a slushy texture. Drain thoroughly before adding to the mixture.
Make Ahead Tips
Prepare the lentils and spinach base 1 day in advance. Store separately, then re-blend when ready to serve for optimal texture.
Variations & Customizations
Spicy Option
Add ½ tsp chili flakes during sautéing for a warming, peppery kick that pairs well with Thanksgiving mains.
Herb Swap
Replace thyme and rosemary with dill or parsley for a fresh, spring-like twist. Oregano works well with roasted squash or sweet potato sides.
Cheesy Upgrade
Add ¼ cup vegan parmesan during blending for an extra-rich, melt-in-your-mouth texture.
Roasted Veggie Medley
Mix ½ cup roasted butternut squash or carrots into the mash for added sweetness and caramelization.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Crusty sourdough bread to scoop up the rich, herb-infused mash
- Roasted butternut squash with a maple glaze for natural sweetness
- Turkey or tofu medallions with cranberry reduction to complement the earthy flavors
🍷 Drink Pairings:
Serve with a crisp chardonnay or a seasonal spiced chai to balance the dish’s herbal notes.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Assemble the mash up to 1 day in advance, storing the cooked lentils and spinach separately. Re-blend before serving to retain a smooth texture.
Refrigerator Storage
Store in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to break up clumps.
Freezer Storage
Portion into freezer-safe bags and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat as instructed.
Reheating Instructions
For best results, reheat in a 350°F oven for 15-20 minutes or on the stovetop with a splash of broth to restore moisture.
Troubleshooting & Common Questions
Q: Why is my lentil mash dry?
A: Lentils can sometimes absorb too much liquid. Add additional vegetable broth or a drizzle of olive oil during blending to achieve creamy consistency.
Q: Can I substitute canned lentils?
A: Yes! Use 2 cups canned lentils, drained and rinsed, to maintain the right texture. Adjust broth as needed, since canned lentils contain more sodium.
Q: My herbs taste too strong. How can I fix it?
A: Increase the broth or add an extra splash of lemon juice to brighten and balance the flavors without overpowering the dish.
Q: How do I make this recipe nut-free?
A: Skip any garnish containing nuts (like toasted walnut topping) and use a plain vegetable broth. The base recipe is naturally nut-free.
Final Thoughts
This Herbed Lentil & Spinach Mash isn’t just a substitute—it’s an innovation. By embracing the natural creaminess of lentils and the brightness of herbs, this dish elevates plant-based cooking to a Thanksgiving centerpiece. It’s proof that vegan, gluten-free meals can be as hearty, flavorful, and comforting as any classic side. Whether you’re catering to dietary restrictions or simply craving a lighter, protein-rich alternative to traditional starches, this recipe delivers on all fronts. So, as the autumn leaves fall and the scent of pumpkin pies wafts through the air, let this mash anchor your holiday feast—a tribute to the transformative power of simple, wholesome ingredients.
Try serving it alongside our Roasted Brussels Sprouts with Maple Glaze or Spiced Apple Cider for a complete, plant-forward Thanksgiving spread. Pin, share, and savor every spoonful of this seasonal masterpiece.
