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Lentil Stew with Creamy Mashed Potatoes

Lentil Stew with Creamy Mashed Potatoes for Cozy Nights

This Hearty Lentil Stew with Creamy Mashed Potatoes is a cozy bowl of goodness that warms your heart.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Feel free to substitute with any vegetable oil.
  • 1 medium Onion Shallots work well if you prefer a milder flavor.
  • 2 cloves Garlic Use fresh garlic for robust taste.
  • 2 medium Carrots Parsnips can substitute for a different flavor.
  • 2 stalks Celery Can be omitted if not available.
  • 1 cup Dried Brown or Green Lentils Red lentils can be used but will alter cooking time.
  • 1 teaspoon Ground Cumin Coriander can be a good substitute.
  • 1 teaspoon Smoked Paprika Regular paprika can be used for a milder option.
  • 1 leaf Bay Leaf Can be omitted if necessary.
  • 2 tablespoons Tomato Paste Fresh tomatoes can work too.
  • 1 can Diced Tomatoes Fresh tomatoes are great alternatives.
  • 4 cups Vegetable Broth Water or chicken broth can substitute.
  • to taste Salt Adjust to your taste.
  • to taste Pepper Adjust to your taste.
  • 1 bunch Fresh Parsley Chives can replace or omit if desired.
For the Mashed Potatoes
  • 2 large Potatoes Consider using sweet potatoes for a twist.
  • 1/4 cup Plant-Based Milk Any milk type based on dietary preference.
  • 2 tablespoons Dairy-Free Butter Olive oil can be used for a healthier alternative.
  • optional Garlic Powder or Fresh Chives Add as desired for extra flavor.

Equipment

  • Large pot

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.
  2. Toss in chopped carrots and diced celery. Cook for an additional 5 minutes until the vegetables start to soften.
  3. Stir in ground cumin, smoked paprika, and tomato paste. Mix well and allow spices to toast for about 1 minute.
  4. Introduce rinsed lentils, canned diced tomatoes, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce to a gentle simmer.
  5. Cover and simmer for 30-35 minutes, stirring occasionally, until lentils are tender.
  6. While the stew simmers, peel and chop potatoes into chunks. Boil in salted water for 15-20 minutes or until fork-tender.
  7. Drain potatoes and return to the pot. Add plant-based milk, dairy-free butter, and a pinch of salt. Mash until creamy.
  8. Remove bay leaf from stew and taste for seasoning. Stir in salt, pepper, and chopped parsley.
  9. Ladle lentil stew over creamy mashed potatoes and garnish with more parsley or chives.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 4mg

Notes

Rinse lentils thoroughly before cooking. Adjust seasonings as necessary. Store leftovers in airtight containers for up to 5 days. Freeze stew for up to 3 months.

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