Created on November 29th, 2025 at 02:19 pm
A hearty dish full of warmth and flavor
Lentil stew with mashed potatoes is a deeply satisfying dish that perfectly marries nutritious ingredients with comforting textures. This comforting stew showcases tender lentils simmered to perfection, complemented by a fragrant medley of vegetables. The addition of creamy mashed potatoes, with their buttery warmth, creates a delightful contrast to the rich flavors of the stew. As it cooks, the aromatic notes of garlic and herbs waft through the kitchen, inviting everyone in as it simmers on the stove. This dish embodies the essence of home cooking, where each spoonful offers warmth and a sense of belonging.
What makes this recipe stand out is not just its flavor, but its practicality. It’s a one-pot meal, reducing cleanup while allowing the ingredients to blend harmoniously. The vibrant earthiness of the lentils, the tender carrots and celery, and the comforting, silky mashed potatoes create an inviting dinner that nourishes both body and soul. It’s ideal for chilly evenings when you crave something hearty yet healthy, reminding us that comfort food can also be wholesome.
Why This Dish Belongs in Your Rotation
This lentil stew is more than just a meal; it is a dish full of nourishing benefits, making it an excellent choice for anyone searching for a hearty, plant-based option. The lentils provide a wholesome protein source, while the vegetables bring layers of flavor and richness. Its simplicity is part of its charm—most of the cooking time requires minimal effort and allows for flexibility with seasonal produce. You can easily adapt it with whatever vegetables you have on hand, making it as versatile as it is delicious.
As this dish simmers, the aroma builds, creating an irresistible invitation to the dinner table. Serve it with the creamy mashed potatoes nestled alongside, or even on top, allowing the stew’s flavors to soak into the potatoes. Leftovers taste even better the next day, as the flavors deepen and meld together, making it perfect for lunch or an easy reheatable dinner during a busy week.
Time Breakdown
This recipe is quick and straightforward, easily fitting into a busy weeknight. Most of the time is spent with hands-off cooking, allowing you to prepare other tasks or unwind.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients List
- 1 cup dried lentils (green or brown), rinsed
- 4 cups vegetable broth
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 bay leaf
- Salt & pepper, to taste
- 2 Tbsp olive oil (for cooking)
- 4 medium potatoes, peeled and chopped
- ½ cup milk (or plant-based milk)
- 2 Tbsp butter (or margarine)
- Optional: fresh parsley, chopped, for garnish
Kitchen Tools
This recipe keeps things uncomplicated, relying on just a few essential tools that make the cooking process seamless.
- Large pot or Dutch oven
- Wooden spoon
- Potato masher
- Cutting board
- Measuring cups and spoons
Step-by-Step Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables become slightly tender and fragrant.
- Add the minced garlic, thyme, and bay leaf to the pot. Cook for an additional minute, taking in the aroma as the garlic becomes fragrant.
- Stir in the rinsed lentils and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 25 minutes, or until the lentils are tender, stirring occasionally.
- While the lentils are cooking, place the chopped potatoes in a separate pot and cover with cold water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
- Once the lentils are cooked and tender, adjust the seasoning of the stew if necessary. Remove the bay leaf before serving.
- Serve the lentil stew hot, topped with a generous scoop of mashed potatoes, and garnish with fresh parsley if desired.
Pro Tips
- Rinse your lentils well to remove any dirt or debris before cooking.
- For added depth of flavor, try using homemade vegetable broth.
- If time permits, let the stew sit for a few minutes before serving; it helps the flavors meld even further.
- This dish freezes well, so consider making a double batch for quick future meals.
- Feel free to add other vegetables, such as spinach or bell peppers, to enhance the nutrition and flavor.
Simple Comfort, Big Flavor
Lentil stew with mashed potatoes is a wonderful reminder that wholesome meals can be both comforting and uncomplicated. With its hearty textures and rich, savory flavor, it is perfect for gathering around the table with family or friends. The simplicity of preparation and the depth of flavor make it a recipe worth keeping close, ready for any occasion that calls for nourishment and warmth. This dish proves that comfort food can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Fat | 6 g |
| Carbohydrates | 58 g |
| Fiber | 15 g |
| Sugar | 3 g |
| Sodium | 650 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Lentil Stew with Mashed Potatoes
Ingredients
For the stew
- 1 cup dried lentils (green or brown), rinsed
- 4 cups vegetable broth Using homemade broth enhances flavor.
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 leaf bay leaf
- to taste Salt & pepper
- 2 Tbsp olive oil For cooking.
For the mashed potatoes
- 4 medium potatoes, peeled and chopped
- ½ cup milk (or plant-based milk)
- 2 Tbsp butter (or margarine)
For garnish
- to taste fresh parsley, chopped Optional.
Instructions
Preparation
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables become slightly tender and fragrant.
- Add the minced garlic, thyme, and bay leaf to the pot. Cook for an additional minute, taking in the aroma as the garlic becomes fragrant.
Cooking the stew
- Stir in the rinsed lentils and vegetable broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 25 minutes, or until the lentils are tender, stirring occasionally.
Making the mashed potatoes
- While the lentils are cooking, place the chopped potatoes in a separate pot and cover with cold water. Bring to a boil and cook until they are fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the butter and milk, then mash until smooth and creamy. Season with salt and pepper to taste.
Serving
- Once the lentils are cooked and tender, adjust the seasoning of the stew if necessary. Remove the bay leaf before serving.
- Serve the lentil stew hot, topped with a generous scoop of mashed potatoes, and garnish with fresh parsley if desired.
Notes
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