Hearty Lentil Stew with Creamy Mashed Potatoes

Why Make This Recipe

Hearty Lentil Stew with Creamy Mashed Potatoes is not just a meal; it’s a warm hug on a cold day. This recipe combines the earthy flavors of lentils with the smooth, comforting textures of mashed potatoes. Not only is this dish filling and satisfying, but it is also packed with nutrients. Lentils are a great source of protein, fiber, and iron. Moreover, this dish is easy on the wallet, making it perfect for families and those looking for budget-friendly meal options. Plus, it is a vegetarian dish that even the meat lovers in your family will enjoy!

How to Make Hearty Lentil Stew with Creamy Mashed Potatoes

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
• Optional: garlic powder or fresh chives for extra flavor

Directions:

1. Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onions and minced garlic. Sauté them for about 2 to 3 minutes until they become fragrant and soft.

2. Next, add the chopped carrots and celery to the pot. Cook everything together for another 5 minutes, stirring occasionally to prevent sticking.

3. Now it’s time to add some flavor! Stir in the ground cumin, smoked paprika, and tomato paste. Mix it well to coat the vegetables with the spices.

4. After mixing, add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil.

5. Once boiling, reduce the heat to low, cover your pot, and let it simmer for 30 to 35 minutes. Stir occasionally and check if you need to add more broth to maintain a nice stew texture. The lentils should be tender when done.

6. While the lentils are cooking, prepare the mashed potatoes. Boil the chopped potatoes in a pot of salted water for about 15 to 20 minutes, or until they are fork-tender.

7. After boiling, drain the potatoes and return them to the pot. Mash the potatoes with the plant-based or regular milk, butter, and a little salt. Adjust the texture to your liking. You might want them smooth or leave a few lumps for a bit of rustic charm!

8. When the lentils are tender, remove the bay leaf. Season the stew with salt and pepper, then stir in the chopped fresh parsley.

9. To serve, ladle the hearty lentil stew generously over a fluffy bed of creamy mashed potatoes. If you want, sprinkle some more fresh herbs or add garlic powder or chives for extra flavor.

How to Serve Hearty Lentil Stew with Creamy Mashed Potatoes

This dish is best served hot. While the stew is warm and comforting, it pairs perfectly with the creamy mashed potatoes to create a satisfying meal. You can serve it in deep bowls for a cozy dinner or on plates for a more formal setting. Add a side salad or some crusty bread for a complete dining experience. Don’t forget to keep extra herbs at the table for garnish!

How to Store Hearty Lentil Stew with Creamy Mashed Potatoes

Leftovers can be stored easily, making this dish great for meal prep. Let the stew cool completely before transferring it to an airtight container. It can stay in the refrigerator for up to 4 days. If you want to store it for a longer time, consider freezing it. The stew will freeze well for up to three months. When you’re ready to enjoy, simply reheat it on the stove or in the microwave. For the mashed potatoes, store them in a separate container to maintain their texture.

Tips to Make Hearty Lentil Stew with Creamy Mashed Potatoes

1. To enhance flavor, consider adding different herbs such as thyme or rosemary when cooking the lentils.
2. For a bit of spice, add a pinch of red pepper flakes!
3. If you want your mashed potatoes creamier, try adding a bit more butter or milk.
4. You can add other vegetables like bell peppers or zucchini to the stew for variety.
5. If you like a thicker stew, let it simmer uncovered for the last few minutes to allow some of the liquid to evaporate.

Variation

Feel free to customize this recipe based on your preferences! If you want a meat-based option, you can add cooked sausage or chicken. For a spicy kick, use erbs like jalapeños or chili powder. If you’re looking for a heartier version, consider adding more vegetables such as diced sweet potatoes or bell peppers. Experiment and find the version that suits your taste best!

FAQs

1. How long does this stew need to cook?
It takes about 30 to 35 minutes for the lentils to become tender once added to the pot.

2. Can I use canned lentils instead of dried lentils?
Yes, you can, but reduce the cooking time since canned lentils are already cooked. Add them in the last 10 minutes to heat through.

3. What can I use instead of vegetable broth?
You can use chicken broth or even water if you’d like a milder flavor.

4. Can I make this dish vegan?
Absolutely! Use plant-based milk and dairy-free butter to keep it completely vegan.

5. How do I reheat the leftovers?
You can reheat the stew on the stovetop over medium heat, stirring occasionally, or in the microwave for about 2–3 minutes.

Chef’s Tip

To elevate the dish, serve with a sprinkle of crumbled feta or a dollop of yogurt on top. This adds creaminess and a nice tang. Also, try using different types of potatoes for your mash to experiment with flavors!

Hearty Lentil Stew with Creamy Mashed Potatoes

A warm and nutritious dish combining hearty lentils in a savory stew, served over creamy mashed potatoes, perfect for cold days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Vegetarian

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Lentil Stew

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 1.5 cups dried brown or green lentils, rinsed
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 leaf 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
• 0.25 cup plant-based milk or regular milk
• 2 tablespoons dairy-free butter or regular butter
• Optional: garlic powder or fresh chives for extra flavor

Method

 

Preparation of Stew

1. Heat the olive oil in a large pot over medium heat. Add the finely chopped onions and minced garlic, sauté for 2 to 3 minutes until fragrant and soft.
2. Add the chopped carrots and celery, and cook for another 5 minutes, stirring occasionally.
3. Stir in the ground cumin, smoked paprika, and tomato paste to coat the vegetables.
4. Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring to a boil.
5. Reduce the heat to low, cover the pot, and simmer for 30 to 35 minutes, stirring occasionally.
6. Remove the bay leaf, season with salt and pepper, and stir in the chopped fresh parsley.

Preparation of Mashed Potatoes

1. Boil the chopped potatoes in a pot of salted water for 15 to 20 minutes until fork-tender.
2. Drain the potatoes and return to the pot. Mash with the plant-based or regular milk, butter, and a bit of salt until desired texture.

Serving

1. Ladle the lentil stew over a bed of mashed potatoes. Garnish with additional herbs or garlic powder if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to three months. Reheat on the stove or in the microwave.