Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

Introduction

This hearty lentil stew served over creamy mashed potatoes is a comforting and nutritious meal perfect for any day of the week. Packed with warm spices and fresh vegetables, it offers a satisfying plant-based option that everyone will enjoy.

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 the onions and garlic until fragrant, about 2–3 minutes.
2. Step 2: Add the carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.
3. Step 3: Stir in the ground cumin, smoked paprika, and tomato paste. Mix well to combine.
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 the pot, and let it simmer for 30–35 minutes or until the lentils are tender. Stir occasionally and add more broth if needed.
6. Step 6: While the stew cooks, boil the chopped potatoes in salted water until fork-tender, about 15–20 minutes.
7. Step 7: Drain the potatoes and mash them with the milk, butter, and salt. Adjust the texture by adding more milk if preferred. Optionally, season with garlic powder or fresh chives.
8. Step 8: Once the lentils are cooked, remove the bay leaf, season with salt and pepper, and stir in the chopped fresh parsley.
9. Step 9: Serve the lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional herbs if desired.

Tips & Variations

• For a richer flavor, use vegetable broth made from roasted vegetables or add a splash of soy sauce or tamari to the stew.
• If you prefer a thicker stew, mash a few lentils against the side of the pot and stir them in.
• Try swapping the potatoes for sweet potatoes in the mash for a slightly sweeter, nutrient-packed variation.
• Add a pinch of red chili flakes to the stew for a gentle heat boost.

Storage

Store any leftover lentil stew and mashed potatoes separately in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the stew or mashed potatoes if they have thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Add them near the end of the cooking process and reduce the simmering time since canned lentils are already cooked.

Is this recipe suitable for vegans?

Absolutely. Use plant-based milk and dairy-free butter to keep the dish vegan-friendly without compromising on creaminess and flavor.

Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

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4.5 from 111 reviews

This Hearty Lentil Stew with Creamy Mashed Potatoes recipe combines a rich, flavorful lentil stew infused with cumin, smoked paprika, and fresh herbs, served atop smooth, buttery mashed potatoes. It’s a comforting, nutritious meal perfect for a wholesome lunch or dinner, featuring plant-based ingredients and easy-to-follow steps for a satisfying homemade dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegetarian, Comfort Food
• Diet: Vegan

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. Prepare the base: Heat olive oil in a large pot over medium heat. Sauté the finely chopped onion and minced garlic until fragrant and translucent, about 2 to 3 minutes, which forms the aromatic foundation of the stew.
2. Add vegetables: Add the peeled and chopped carrots and celery stalks to the pot. Cook for an additional 5 minutes, stirring occasionally until they begin to soften, enhancing the stew’s texture and flavor complexity.
3. Incorporate spices and tomato paste: Stir in ground cumin, smoked paprika, and tomato paste. Mix thoroughly to evenly coat the vegetables and activate the spices, intensifying the stew’s rich flavor profile.
4. Add main ingredients: Add rinsed lentils, diced tomatoes (with juices), bay leaf, and vegetable broth to the pot. Bring the mixture to a boil to start the cooking process for the lentils and meld the flavors.
5. Simmer the stew: Reduce heat to low, cover the pot, and let the stew simmer for 30 to 35 minutes until lentils are tender. Stir occasionally, adding more broth if needed to maintain desired consistency.
6. Cook potatoes: While the stew simmers, boil peeled and chopped potatoes in salted water until fork-tender, about 15 to 20 minutes, preparing them for mashing.
7. Mash potatoes: Drain the cooked potatoes well. Mash them with plant-based or regular milk, butter (dairy-free or regular), and salt. Adjust the texture to your preference and add optional garlic powder or fresh chives for extra flavor.
8. Finish stew: Once the lentils are fully cooked, remove and discard the bay leaf. Season the stew with salt and pepper to taste, and stir in chopped fresh parsley for freshness.
9. Serve: Spoon the hearty lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional fresh herbs if desired and serve warm for a comforting meal.

Notes

• You can substitute brown or green lentils with red lentils, but cooking time may decrease.
• If you prefer a thicker stew, reduce the amount of vegetable broth or simmer uncovered for a few minutes.
• For a creamier mashed potato, add more milk or butter as desired.
• Use vegetable broth with low sodium for a healthier option and adjust salt accordingly.
• This dish is naturally vegan if plant-based milk and dairy-free butter are used; otherwise, it is vegetarian.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: lentil stew, mashed potatoes, vegan stew, plant-based meal, comfort food, healthy dinner, vegetarian recipe, easy stew