Lentil Stew Over Creamy Mashed Potatoes (Print View)
Hearty lentil stew with vegetables served over creamy mashed potatoes—a comforting, satisfying meal ready in 70 minutes.
# What You'll Need:
→ For the Lentil Stew
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1½ cups dried brown or green lentils, rinsed
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 can (14 oz) diced tomatoes
12 - 4 cups vegetable broth
13 - 2 tablespoons tomato paste
14 - 1 tablespoon soy sauce (or tamari for gluten-free)
15 - ½ teaspoon salt, plus more to taste
16 - ½ teaspoon black pepper
17 - 2 cups fresh spinach, chopped (optional)
18 - 1 tablespoon red wine vinegar (optional)
→ For the Creamy Mashed Potatoes
19 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
20 - 4 tablespoons unsalted butter
21 - ½ cup whole milk (or plant-based milk for vegan)
22 - ½ teaspoon salt
23 - ¼ teaspoon white or black pepper
# Method:
01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain and return potatoes to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth. Cover and keep warm.
02 - While potatoes cook, heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and bell pepper; cook for another 2 minutes.
03 - Add lentils, smoked paprika, thyme, and bay leaf. Stir to coat the lentils evenly with the aromatics.
04 - Pour in diced tomatoes, vegetable broth, tomato paste, and soy sauce. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and stew has thickened.
05 - Season with salt and pepper to taste. Stir in spinach and vinegar if using; cook until spinach wilts, about 1-2 minutes. Remove bay leaf before serving.
06 - Spoon creamy mashed potatoes onto plates or bowls. Top generously with the lentil stew. Garnish with fresh parsley if desired.
# Insider Tips:
01 -
- The combination of velvety mashed potatoes and hearty lentil stew feels like a warm hug on cold days
- One pot creates depth of flavor that usually takes hours of cooking
- Leftovers taste even better after the flavors have time to meld together
02 -
- Rinse lentils thoroughly under cold water to remove any dust or debris before cooking
- Do not add salt to the lentils until they are fully tender, as salt can prevent proper softening
- The stew will continue to thicken as it sits, so the consistency when hot should be slightly thinner than desired
03 -
- Make the stew a day ahead for even deeper flavor development
- Use Yukon Gold potatoes for naturally creamier results with less mashing required