Description
Comforting plant-based lentil stew served over creamy mashed potatoes, perfect for a filling dinner.
Ingredients
Scale
- 1 cup dry lentils (green or brown)
- 1 tbsp olive oil
- 1 onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
- 4 large potatoes (peeled and chopped)
- ½ cup milk
- 4 tbsp butter
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat, add the diced onion, sliced carrots, and sliced celery, sauté until soft, about 6 to 8 minutes.
- Add the minced garlic and cook for 1 minute, stirring until fragrant.
- Stir in the lentils, diced tomatoes, vegetable broth, thyme, and bay leaf, ensuring the lentils are submerged.
- Bring the pot to a boil, then reduce the heat and simmer for 25 to 30 minutes until lentils are tender and stew thickens.
- While the stew simmers, boil the potatoes in salted water until tender, about 15 to 20 minutes.
- Drain the potatoes, then mash with milk and butter until smooth and creamy.
- Serve the lentil stew ladled over the mashed potatoes.
Notes
Store components separately to maintain texture. Reheat mashed potatoes with warm milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 30mg