Introduction

This hearty lentil stew paired with creamy mashed potatoes makes for a comforting and nutritious meal. Packed with warm spices and fresh vegetables, it’s perfect for cooler days when you want something filling and wholesome.

A round bowl with a dark brown rim holds two main layers of food: a thick serving of mashed potatoes on the left side, creamy and pale yellow with a smooth texture, and a hearty lentil stew on the right side, rich brown with visible green peas, orange carrot chunks, and small potato pieces. The stew is sprinkled with fresh chopped green herbs for color. The bowl sits on a white marbled surface with a small bunch of green herbs nearby and part of another similar bowl visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (400g) diced tomatoes
4 cups vegetable broth
Salt and pepper to taste
2 tablespoons chopped fresh parsley
4 large potatoes, peeled and chopped
1/4 cup plant-based milk or regular milk
2 tablespoons dairy-free butter or regular butter
Salt to taste
Optional: garlic powder or fresh chives for extra flavor

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté the finely chopped onions and minced garlic until fragrant, about 2 to 3 minutes.
Step 2: Add the peeled and chopped carrots and chopped celery. Cook for another 5 minutes, stirring occasionally.
Step 3: Stir in the ground cumin, smoked paprika, and tomato paste. Mix well to coat the vegetables evenly.
Step 4: Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil.
Step 5: Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes or until the lentils are tender. Stir occasionally and add more broth if needed to maintain your preferred consistency.
Step 6: While the stew simmers, boil the peeled and chopped potatoes in salted water until fork-tender, about 15 to 20 minutes.
Step 7: Drain the potatoes, then mash them with the milk, butter, and salt. Adjust the texture by adding more milk if desired. Optionally, season with garlic powder or garnish with fresh chives.
Step 8: Once the lentils are cooked, remove the bay leaf. Season the stew with salt and pepper to taste and stir in the chopped fresh parsley.
Step 9: Serve the lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional fresh herbs if you like.

Tips & Variations

For a richer stew, add a splash of coconut milk or a dollop of plain yogurt just before serving.
Substitute brown or green lentils with red lentils for a softer texture; reduce cooking time accordingly.
Add diced potatoes directly to the stew for a chunkier texture instead of serving with mashed potatoes.
Use homemade vegetable broth if available, for deeper flavor.
To make this recipe vegan, ensure to use plant-based milk and dairy-free butter.

Storage

Store leftover lentil stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until hot, adding a splash of broth or milk to loosen the stew or mash if needed.

How to Serve

A close-up of a bowl filled with two main layers: one side has smooth, creamy mashed potatoes in a light beige color with a slightly swirled texture, and the other side contains thick, brown lentil stew mixed with visible chunks of orange carrots, yellow potatoes, and green peas, all topped with a sprinkle of fresh green herbs. The bowl is white with a dark rim, resting on a white marbled surface with a bit of a black and white striped cloth partially visible beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Add them in after sautéing the vegetables and reduce simmering time since canned lentils are already cooked.

Is this recipe gluten-free?

Yes, this lentil stew and mashed potatoes recipe is naturally gluten-free, but always double-check your vegetable broth ingredients to ensure no gluten-containing additives are included.