Description
Lentil Stew Over Mashed Potatoes is a hearty, plant-based comfort dish featuring a savory lentil and vegetable stew served over creamy mashed potatoes. It’s rich, nourishing, and perfect for cozy meals.
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups vegetable broth or water
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: 2 tbsp red wine or 1 tbsp balsamic vinegar
For the mashed potatoes:
- 2 lbs russet or Yukon gold potatoes, peeled and cubed
- 3 tbsp butter or plant-based butter
- 1/2 cup milk or plant-based milk
- Salt to taste
- Optional: 1/2 tsp garlic powder or 2 tbsp cream cheese
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened.
- Add garlic and tomato paste. Cook for 1–2 minutes until fragrant.
- Stir in lentils, broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 30–35 minutes until lentils are tender and stew thickens. Stir in red wine or vinegar, if using.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes. Drain and mash with butter and milk until creamy. Season with salt.
- Remove bay leaf from stew. Taste and adjust seasoning if needed.
- Serve lentil stew over a bed of mashed potatoes. Garnish with fresh herbs if desired.
Notes
- Add mushrooms for a meatier texture or spinach/kale for greens.
- Use sweet potatoes for a sweeter mash.
- Blend part of the stew for a creamier texture.
- Add chili flakes or smoked paprika for heat.
- Use canned lentils for a quicker version (simmer 15 minutes).
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
