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Hearty Lentil Stew with Creamy Mashed Potatoes

A bowl featuring rich Hearty Lentil Stew with Creamy Mashed Potatoes, seasoned with pepper.
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A recipe for a substantial and satisfying meal featuring a rich, slow-cooked lentil stew served over smooth, creamy mashed potatoes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup brown or green lentils, rinsed
  • 6 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 pounds Russet potatoes, peeled and quartered
  • 1/2 cup milk (or unsweetened plant milk for vegan)
  • 4 tablespoons unsalted butter (or vegan butter)
  • 1/4 cup heavy cream (optional, for extra richness)
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the rinsed lentils, vegetable broth, diced tomatoes, thyme, smoked paprika, rosemary, and bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 to 50 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally.
  5. While the stew simmers, prepare the potatoes. Place the peeled and quartered potatoes in a large saucepan and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 to 20 minutes.
  6. Drain the potatoes well. Return them to the hot, empty pot.
  7. Add the butter, milk, and heavy cream (if using). Mash the potatoes thoroughly until smooth. Add salt to taste. For extra creaminess, mash vigorously or use a potato ricer.
  8. Remove the bay leaf from the stew. Taste and adjust seasoning with salt and pepper. If the stew is too thick, add a splash more broth or water.
  9. Serve the hearty lentil stew immediately over generous portions of the creamy mashed potatoes.

Notes

  • For a thicker stew, remove about 1 cup of the stew near the end of cooking, mash it slightly with a fork, and stir it back into the pot.
  • To make this recipe vegan, use plant-based milk and butter for the potatoes.
  • You can substitute brown lentils with green lentils, but cooking times may vary slightly.
  • This stew tastes better the next day, making it suitable for make-ahead preparation.

Nutrition

Find it online: https://spoonswirl.com/hearty-lentil-stew-with-creamy-mashed-potatoes/