Hearty Lentil Stew with Mashed Potatoes Recipe

Introduction

This hearty lentil stew is a comforting and nutritious meal perfect for cozy evenings. Packed with vegetables and aromatic spices, it pairs beautifully with creamy mashed potatoes for a satisfying dinner.

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

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 the flavors.
4. Step 4: Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil.
5. Step 5: Reduce heat to low, cover, and let it simmer for 30–35 minutes or until lentils are tender. Stir occasionally and add more broth if needed.
6. Step 6: While the stew simmers, boil the potatoes in salted water until fork-tender, about 15–20 minutes.
7. Step 7: Drain the potatoes and mash them with milk, butter, and salt. Adjust the texture to your liking and add optional garlic powder or fresh chives if desired.
8. Step 8: Once the lentils are cooked, remove the bay leaf, season with salt and pepper, and stir in fresh parsley.
9. Step 9: Serve the lentil stew generously over a bed of mashed potatoes, garnishing with extra herbs if you like.

Tips & Variations

• For added depth, try substituting smoked paprika with a pinch of chili powder for a subtle heat.
• You can swap vegetable broth for chicken broth if you prefer a meat-based stock.
• Use red lentils for a slightly different texture; they cook faster and create a creamier stew.
• Add a splash of lemon juice before serving to brighten the flavors.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Canned lentils can be used, but reduce cooking time and add them later in the process since they are already cooked. This prevents them from becoming mushy.

Is this recipe suitable for vegan diets?

Yes, the dish can be made fully vegan by using plant-based milk and dairy-free butter in the mashed potatoes.

Hearty Lentil Stew with Mashed Potatoes Recipe

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4.7 from 136 reviews

A comforting and nutritious Hearty Lentil Stew served over creamy mashed potatoes. This plant-based meal features tender lentils simmered with vegetables, warming spices, and tomato, paired with buttery mashed potatoes for a satisfying dinner perfect for any season.

• Author: Naya
• 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 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 onion and minced garlic, sautéing until fragrant and translucent, about 2–3 minutes.
2. Add Vegetables: Incorporate the peeled and chopped carrots and chopped celery into the pot. Cook for an additional 5 minutes, stirring occasionally to soften the vegetables.
3. Spice and Tomato Paste: Stir in ground cumin, smoked paprika, and tomato paste. Mix thoroughly to coat the vegetables and release the spices’ aroma.
4. Combine Lentils and Liquids: Add the rinsed lentils, diced tomatoes with their juice, bay leaf, and vegetable broth to the pot. Bring the mixture to a boil over high heat.
5. Simmer the Stew: Reduce heat to low, cover the pot, and let it simmer for 30–35 minutes or until the lentils are tender. Stir occasionally and add additional broth if the stew becomes too thick.
6. Cook Potatoes: While the lentils simmer, boil the peeled and chopped potatoes in salted water until fork-tender, approximately 15–20 minutes.
7. Mash Potatoes: Drain the potatoes thoroughly and return to the pot or a bowl. Mash them while adding the milk, butter, and salt. Adjust the consistency and seasoning to your preference. Optionally, add garlic powder or fresh chives for extra flavor.
8. Finish the Stew: Once the lentils are cooked, remove the bay leaf and season with salt and pepper to taste. Stir in the chopped fresh parsley for a fresh herbal finish.
9. Serve: Spoon the warm lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional fresh herbs if desired, and serve immediately.

Notes

• You can substitute brown or green lentils depending on availability; red lentils will cook faster but may become mushy.
• For a creamier stew, blend a portion of the lentils before serving.
• Use vegetable broth low in sodium for a lower salt option.
• Mashed potatoes can be made dairy-free by using plant-based milk and dairy-free butter.
• Add a squeeze of lemon or a dash of hot sauce for extra brightness and heat.
• Store leftovers in airtight containers in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: Hearty Lentil Stew, Lentil recipe, Mashed potatoes, Vegetarian stew, Comfort food, Plant-based dinner, Healthy lentil stew