Hearty Lentil Stew with Creamy Mashed Potatoes Recipe
This hearty lentil stew paired with creamy mashed potatoes offers a comforting and nutritious meal that’s perfect for any day. Packed with flavorful spices and fresh vegetables, the stew simmers to a tender perfection, while the mashed potatoes provide a smooth and buttery base. Ideal for a wholesome family dinner or a cozy meal, this recipe balances protein-rich lentils with satisfying, creamy potatoes.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 (400g) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For the Mashed Potatoes:
- 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
- Prepare the base: Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant, about 2–3 minutes, enhancing the stew’s aroma.
- Add vegetables: Incorporate the chopped carrots and celery into the pot. Cook for an additional 5 minutes, stirring occasionally to soften and develop flavor.
- Spice it up: Stir in ground cumin, smoked paprika, and tomato paste. Mix thoroughly to blend spices with the sautéed vegetables.
- Add lentils and liquids: Pour in the rinsed lentils, diced tomatoes with their juices, bay leaf, and vegetable broth. Bring the mixture to a rolling boil.
- Simmer the stew: Reduce the heat to low, cover the pot, and let it simmer for 30–35 minutes until the lentils are tender, stirring occasionally. Add more broth if the stew becomes too thick.
- Cook the potatoes: While the stew simmers, boil the peeled and chopped potatoes in salted water for 15–20 minutes or until fork-tender.
- Mash the potatoes: Drain the potatoes well and mash them with the plant-based or regular milk, butter, and salt. Adjust the texture to your preference and add optional garlic powder or fresh chives if desired.
- Final touches: Remove the bay leaf from the stew, season with salt and pepper, and stir in chopped fresh parsley for brightness.
- Serve: Spoon the hearty lentil stew over a bed of creamy mashed potatoes. Garnish with additional herbs if you like, and enjoy the comforting flavors.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a creamier stew, blend a portion of the cooked lentils before adding fresh parsley.
- Use sweet potatoes instead of regular potatoes for a different twist on the mash.
- Adjust the spices to your taste, adding chili flakes for heat if desired.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
Keywords: lentil stew, mashed potatoes, vegetarian dinner, comforting meal, healthy lentils, creamy potatoes, plant-based, easy dinner recipe
