Description
A comforting, wholesome meal featuring earthy lentil stew paired with creamy mashed potatoes, perfect for chilly nights and family gatherings.
Ingredients
Scale
- 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 (14 ounce) 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
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, sautéing until softened, about 5-7 minutes.
- Stir in the lentils, cumin, smoked paprika, and bay leaf, cooking for an additional 1-2 minutes.
- Mix in the tomato paste, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and let simmer uncovered for 25-30 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Discard the bay leaf and stir in the fresh parsley.
- Meanwhile, prepare the mashed potatoes by boiling them in a pot until fork-tender, about 15-20 minutes.
- Drain and mash the potatoes with plant-based milk and butter until smooth. Season with salt to taste.
- Serve the lentil stew topped with a generous serving of creamy mashed potatoes.
Notes
For a dairy-free version, use plant-based butter and milk. This dish tastes even better the next day, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 10mg