Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

Introduction

This hearty lentil stew paired with creamy mashed potatoes makes a comforting and satisfying meal perfect for any day. Packed with vegetables and warming spices, it’s a flavorful dish that’s both nourishing and easy to prepare.

Ingredients

• 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. Step 1: Heat olive oil in a large pot over medium heat. Sauté the chopped onions and minced garlic until fragrant, about 2 to 3 minutes.
2. Step 2: Add the peeled and chopped carrots along with chopped celery to the pot. Cook for another 5 minutes, stirring occasionally to soften the vegetables.
3. Step 3: Stir in the ground cumin, smoked paprika, and tomato paste. Mix everything well to coat the vegetables with the spices and paste.
4. Step 4: Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil over high heat.
5. Step 5: Reduce heat to low, cover the pot, and let it simmer gently for 30 to 35 minutes or until the lentils are tender. Stir occasionally and add more broth if the stew becomes too thick.
6. Step 6: While the stew is cooking, place the peeled and chopped potatoes in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15 to 20 minutes.
7. Step 7: Drain the potatoes and mash them with your choice of milk and butter. Season with salt and add optional garlic powder or fresh chives to taste. Adjust the texture by adding more milk if needed.
8. Step 8: Once the lentils are tender, remove the bay leaf. Season the stew with salt and pepper to taste, then stir in the chopped fresh parsley.
9. Step 9: Serve the warm lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional fresh herbs if desired and enjoy.

Tips & Variations

• For extra depth of flavor, try adding a splash of balsamic vinegar or a teaspoon of soy sauce to the stew before simmering.
• You can substitute red lentils for brown or green lentils, but reduce the cooking time as red lentils cook faster.
• Use vegetable broth with low sodium to better control the seasoning of the stew.
• For a richer mashed potato, add a little roasted garlic or a dollop of vegan sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The mashed potatoes may thicken when chilled; add a splash of milk when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and avoid any additives containing gluten.

Can I prepare the stew and mashed potatoes ahead of time?

Absolutely. You can make both components a day in advance and reheat them together before serving. This allows the flavors to meld even more.

Hearty Lentil Stew with Creamy Mashed Potatoes Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This Hearty Lentil Stew with Creamy Mashed Potatoes pairs a flavorful, spiced lentil stew simmered with vegetables and aromatic spices with smooth, buttery mashed potatoes. The stew is packed with protein-rich lentils, fresh herbs, and a blend of cumin and smoked paprika, making it comforting and nutritious. The creamy mashed potatoes provide the perfect base, creating a satisfying, wholesome meal perfect for any day.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: International
• 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. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Sauté finely chopped onions and minced garlic until fragrant and translucent, about 2–3 minutes.
2. Add Vegetables: Add peeled and chopped carrots along with chopped celery stalks to the pot. Cook for another 5 minutes, stirring occasionally until the vegetables begin to soften.
3. Incorporate Spices and Paste: Stir in ground cumin, smoked paprika, and tomato paste, mixing thoroughly to coat the vegetables and release the spices’ aroma.
4. Add Lentils and Liquids: Add the rinsed brown or green lentils, diced tomatoes, bay leaf, and vegetable broth into the pot. Bring the mixture to a boil over medium-high heat.
5. Simmer Stew: Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30–35 minutes or until the lentils are tender. Stir occasionally, adding more broth if needed to maintain desired consistency.
6. Prepare Potatoes: While the stew simmers, place peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
7. Mash Potatoes: Drain the cooked potatoes thoroughly. Mash them with plant-based or regular milk, dairy-free or regular butter, and salt to taste, adjusting the texture as preferred. Optionally, add garlic powder or fresh chives for extra flavor.
8. Finish Stew: Once lentils are tender, remove and discard the bay leaf. Season the stew with salt and pepper to taste, then stir in freshly chopped parsley for brightness.
9. Serve: Spoon the hearty lentil stew generously over a bed of creamy mashed potatoes. Garnish with extra fresh herbs if desired and serve warm.

Notes

• You can substitute green lentils with brown lentils but adjust cooking time if necessary.
• Adding extra vegetable broth will create a soupier stew, adjust to your preferred consistency.
• For a richer flavor, sauté the vegetables until slightly caramelized—but avoid burning.
• Use plant-based milk and dairy-free butter to keep this dish completely vegan.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

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