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Hearty Lentil Stew with Creamy Mashed Potatoes

Hearty Lentil Stew with Creamy Mashed Potatoes for Cozy Nights

Hearty Lentil Stew with Creamy Mashed Potatoes is a comforting, gluten-free, and plant-based dish perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil Substitute with vegetable oil if desired.
  • 1 cup Onion Chopped; use shallots for a milder taste.
  • 3 cloves Garlic Minced; garlic powder can be used if fresh isn't available.
  • 2 medium Carrots Chopped; substitute with parsnips for a twist.
  • 1 stalk Celery Chopped; omit for a simpler version if not on hand.
  • 1 cup Dried brown or green lentils Main protein source rich in fiber; use red lentils for a softer texture.
  • 1 teaspoon Ground cumin Adds warmth; swap with coriander for a different profile.
  • 1 teaspoon Smoked paprika Infuses a subtle smokiness; use regular paprika if needed.
  • 1 leaf Bay leaf Provides herbal aroma; omit if unavailable.
  • 2 tablespoons Tomato paste Enhances richness; substitute with crushed tomatoes if necessary.
  • 1 can Diced tomatoes Canned; fresh tomatoes work if canned aren't available.
  • 4 cups Vegetable broth Base liquid for the stew.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
  • 1/4 cup Fresh parsley Chopped; omit if not available.
For the Creamy Mashed Potatoes
  • 2-3 medium Potatoes Yukon Gold for creaminess or russet for fluffiness.
  • 1/2 cup Plant-based milk Add creaminess; broth can be used for an oil-free version.
  • 2 tablespoons Dairy-free butter Enhances creaminess; coconut oil can be a substitute.
  • optional Garlic powder or fresh chives For additional flavor.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 2-3 minutes until fragrant and lightly golden.
  2. Stir in 2 chopped carrots and 1 stalk of chopped celery. Cook these for another 5 minutes until they begin to soften.
  3. Incorporate 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 2 tablespoons of tomato paste. Mix well for about a minute.
  4. Add 1 cup of dried lentils, 1 can of diced tomatoes, and 1 bay leaf. Pour in 4 cups of vegetable broth and bring to a boil.
  5. Reduce the heat to low, cover the pot, and let the stew simmer for 30-35 minutes, stirring occasionally.
  6. Peel and chop 2-3 potatoes. Boil them in salted water for 15-20 minutes until fork-tender.
  7. Drain the potatoes and return them to the pot. Add ½ cup of plant-based milk and 2 tablespoons of butter, then mash until smooth and creamy.
  8. Remove the bay leaf from the stew and season with salt and pepper. Stir in a handful of chopped fresh parsley before serving.
  9. Scoop portions of mashed potatoes into bowls and top with the hearty lentil stew.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 700mgFiber: 18gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

This stew is leftover-friendly and can be customized with additional vegetables or spices according to preference.

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