Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

Introduction

This hearty lentil stew paired with creamy mashed potatoes is a comforting and satisfying meal perfect for chilly evenings. Packed with wholesome vegetables and warm spices, it’s both nourishing and delicious.

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 (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

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

Tips & Variations

• For extra depth, add a splash of red wine or balsamic vinegar when simmering the stew.
• Use sweet potatoes instead of regular potatoes for a twist on the mashed potatoes.
• Make it vegan by using plant-based milk and dairy-free butter in the mashed potatoes.
• If you prefer a thicker stew, mash some of the lentils with a spoon before serving.

Storage

Store leftover lentil stew and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the consistency if needed.

How to Serve

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 near the end of cooking to warm through without overcooking, and reduce the simmering time accordingly.

Is this recipe good for meal prep?

Absolutely. The stew and mashed potatoes keep well and can be portioned for meals throughout the week. They reheat nicely and maintain their flavors.

Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

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★★★★★

4.8 from 98 reviews

This Hearty Lentil Stew with Creamy Mashed Potatoes is a comforting, nutritious dish perfect for a wholesome meal. The savory lentil stew, enriched with aromatic spices and fresh vegetables, pairs beautifully with smooth, buttery mashed potatoes, creating a satisfying plant-based meal that’s both filling and flavorful.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the finely chopped onions and minced garlic, sautéing until fragrant and translucent, about 2 to 3 minutes.
2. Cook Vegetables: Add the peeled and chopped carrots along with the chopped celery stalks to the pot. Cook for an additional 5 minutes, stirring occasionally to soften the vegetables.
3. Add Spices and Tomato Paste: Stir in ground cumin, smoked paprika, and tomato paste, mixing well to combine and allow the spices to bloom in the heat.
4. Add Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil over high heat.
5. Simmer Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for 30 to 35 minutes or until the lentils are tender. Stir occasionally and add more broth if the stew becomes too thick.
6. Prepare Mashed Potatoes: While the stew simmers, place peeled and chopped potatoes in a pot of salted water. Boil for 15 to 20 minutes or until the potatoes are fork-tender. Drain the potatoes thoroughly.
7. Mash Potatoes: Mash the drained potatoes with plant-based or regular milk, dairy-free or regular butter, and salt to taste. Adjust the texture and seasoning as preferred. Optionally, add garlic powder or fresh chives for extra flavor.
8. Finish Stew: Once the lentils are tender, remove and discard the bay leaf. Season the stew with salt and pepper to taste and stir in the chopped fresh parsley for a burst of freshness.
9. Serve: Serve the hearty lentil stew generously ladled over a bed of creamy mashed potatoes. Garnish with additional fresh herbs if desired for a beautiful presentation.

Notes

• The stew can be customized with additional spices like coriander or chili flakes for extra heat.
• Leftover stew and mashed potatoes can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
• Use red lentils for a quicker cooking time but expect a softer texture.
• For vegan or dairy-free versions, opt for plant-based milk and dairy-free butter substitutes.
• Add a splash of lemon juice or vinegar to the stew before serving for added brightness.

Keywords: lentil stew, mashed potatoes, vegetarian stew, plant-based meal, healthy comfort food, easy lentil recipe, creamy mashed potatoes