Description
A comforting and hearty lentil stew served over creamy mashed potatoes. Packed with vegetables, warm spices, and plant-based protein, this cozy meatless meal is perfect for weeknight dinners or make-ahead lunches.
Ingredients
For the Lentil Stew:
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 1/2 cups dried brown or green lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 bay leaf
1 tablespoon tomato paste
1 can (400 g) diced tomatoes
4 cups vegetable broth
Salt and black pepper to taste
2 tablespoons fresh parsley, chopped
For the Mashed Potatoes:
4 large potatoes, peeled and chopped
1/4 cup plant-based milk or regular milk, warmed
2 tablespoons dairy-free butter or regular butter
Salt to taste
Optional: garlic powder or fresh chives
Instructions
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic and sauté for 2–3 minutes until fragrant and translucent.
3. Stir in the carrots and celery and cook for 5 minutes until slightly softened.
4. Add the cumin, smoked paprika, and tomato paste and stir well to coat the vegetables.
5. Add the lentils, diced tomatoes with their juices, bay leaf, and vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender.
7. While the stew cooks, place the potatoes in a pot of salted water and boil for 15–20 minutes until fork-tender.
8. Drain the potatoes well and mash with warm milk, butter, and salt until smooth and creamy.
9. Remove the bay leaf from the lentil stew and season with salt and pepper to taste.
10. Stir in the fresh parsley just before serving.
11. Serve the lentil stew generously over a bed of creamy mashed potatoes and garnish with extra herbs if desired.
Notes
Brown or green lentils work best as they hold their shape.
Add extra broth if the stew becomes too thick.
This dish tastes even better the next day.
Store leftovers in airtight containers in the refrigerator for up to 4 days.
The lentil stew can be frozen for up to 3 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American