Description
A hearty bowl of lentil stew served over creamy mashed potatoes, combining fresh vegetables and aromatic herbs for a satisfying meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 bay leaf
- 1 cup dry green or brown lentils
- 2 carrots, sliced
- 4 cups vegetable broth
- 1 onion, diced
- 1 tsp thyme
- Salt and pepper, to taste
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 large potatoes, peeled and chopped
- 4 tbsp butter
- 1 cup milk
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery. Sauté for about 5-7 minutes until softened, stirring occasionally.
- Add in the minced garlic and cook for an additional minute until fragrant.
- Stir in the lentils, diced tomatoes (including juice), vegetable broth, thyme, bay leaf, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer for about 25-30 minutes until the lentils are tender but not mushy.
- Meanwhile, boil the peeled and chopped potatoes in a pot of salted water for about 15-20 minutes, or until they’re tender.
- Drain the potatoes and mash them with butter and milk until they reach a creamy consistency.
- Serve generous portions of the lentil stew over the fluffy mashed potatoes.
Notes
Adjust seasoning according to taste. Store leftovers separately to maintain the texture of the mashed potatoes.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg