Description

This hearty lentil stew paired with creamy mashed potatoes is a comforting and nutritious meal perfect for cold weather. The stew features tender brown or green lentils simmered with aromatic vegetables, warm spices, and tomato broth, creating a rich and satisfying flavor. Served on a bed of smooth, buttery mashed potatoes, this dish is ideal for gluten-free and plant-based diets while being budget-friendly and easy to prepare. Whether for a cozy weeknight dinner or meal prepping, it offers a soul-warming experience packed with wholesome ingredients.

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

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Instructions

Sauté aromatics: Heat olive oil in a large pot over medium heat. Add finely chopped onions and minced garlic and sauté until fragrant and translucent, about 2–3 minutes.
Cook vegetables: Add peeled and chopped carrots and celery stalks to the pot. Cook for another 5 minutes, stirring occasionally to soften the vegetables.
Add spices and tomato paste: Stir in ground cumin, smoked paprika, and tomato paste. Mix well to coat the vegetables with the spices and paste.
Add lentils and liquids: Add the rinsed brown or green lentils, canned diced tomatoes, bay leaf, and vegetable broth. Stir, then bring the mixture to a boil over medium-high heat.
Simmer stew: Reduce heat to low, cover the pot, and let it simmer gently for 30–35 minutes until the lentils are tender. Stir occasionally, adding more broth if the stew becomes too thick.
Boil potatoes: While the lentil stew simmers, place peeled and chopped potatoes in a pot of salted water. Boil until fork-tender, about 15–20 minutes.
Mash potatoes: Drain the cooked potatoes. Mash them with plant-based or regular milk, dairy-free or regular butter, and salt to taste. Adjust the texture as preferred. Add garlic powder or fresh chives if desired for extra flavor.
Season stew and finish: When lentils are tender, remove the bay leaf. Season the stew with salt and pepper. Stir in chopped fresh parsley for freshness.
Serve: Spoon the hearty lentil stew generously over a bed of creamy mashed potatoes. Garnish with additional herbs if desired and serve warm for a comforting meal.

Notes

You can substitute brown or green lentils with red lentils for a quicker cooking time, but the texture will be softer.
If you prefer a thicker stew, mash some of the lentils with the back of a spoon during the last 5 minutes of cooking.
Adjust the seasoning and spices according to your taste preferences.
For a richer flavor, use homemade vegetable broth.
Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.