Mashed potatoes and Mexican red lentils

Saute onion and garlic, add cumin, oregano, chili powder, cayenne, lemon juice, and nutritional yeast, and 1 TBL tomato paste. Season with salt and pepper. Add 1 cup of red lentils and 3 cups of water. Cook until lentils are soft and the water is absorbed.

The mashed potatoes are just delicious vegan mashed potatoes with some parsley, topped with pico de gallo and Daiya mozzerella.

Also, with vegan coleslaw.

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