Description
This upgraded version of lentil stew over mashed potatoes doubles down on comfort. Tender lentils simmered in a rich, herby tomato broth, spooned over a buttery mountain of creamy mashed potatoes. We’ve added garlic-roasted potatoes, smoky paprika, and a splash of balsamic for depth.
Ingredients
For the Lentil Stew
2 cups dry green or brown lentils, rinsed
2 tbsp olive oil
2 onions, diced
4 carrots, sliced
4 celery stalks, sliced
6 garlic cloves, minced
2 cans (14.5 oz each) diced tomatoes
8 cups vegetable broth
2 tsp dried thyme
1 tsp smoked paprika (optional twist)
2 bay leaves
1 tbsp balsamic vinegar (optional twist for richness)
Salt and pepper to taste
For the Mashed Potatoes
8 large potatoes, peeled and chopped
1 cup milk (or plant-based alternative)
8 tbsp butter (or vegan butter)
4 garlic cloves, roasted (optional twist)
Salt and pepper to taste
Instructions
Make the Mashed Potatoes
Boil potatoes in salted water until fork-tender (15–20 mins). Drain. Mash with milk, butter, roasted garlic (if using), salt, and pepper until creamy. Cover to keep warm.
Prepare the Stew Base
In a large pot, heat olive oil over medium heat. Sauté onions, carrots, and celery for 8–10 minutes until soft.
Add Flavor
Stir in garlic, thyme, paprika, salt, and pepper. Cook for 1 minute, then add lentils, tomatoes, broth, and bay leaves.
Simmer
Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes until lentils are tender. Stir occasionally.
Finish with Depth
Remove bay leaves, stir in balsamic vinegar (if using), and adjust seasoning to taste.
Assemble
Scoop mashed potatoes into bowls and ladle warm lentil stew over the top. Serve hot with fresh herbs or a drizzle of olive oil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 420
- Sugar: 8g
- Carbohydrates: 56g
- Fiber: 13g
- Protein: 18g