Description
A recipe for a thick, savory lentil stew served over rich and creamy mashed potatoes for a substantial meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 4 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 pounds Russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- Salt to taste
Instructions
- For the stew: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in rinsed lentils, vegetable broth, diced tomatoes, thyme, rosemary, and bay leaf.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 35 to 45 minutes, or until lentils are tender and the stew has thickened. Remove the bay leaf. Season with salt and pepper.
- For the potatoes: Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes.
- Drain the potatoes well and return them to the hot, empty pot. Let them sit for 1 minute to allow excess moisture to evaporate.
- Add butter, warm milk, and heavy cream to the potatoes. Mash thoroughly until smooth and creamy. Season with salt.
- Serve the hearty lentil stew immediately over generous portions of the creamy mashed potatoes.
Notes
- For a thicker stew, remove the lid for the last 10 minutes of simmering.
- If you prefer a vegan version, use a plant-based milk and butter substitute in the potatoes.
- You can add 1 teaspoon of balsamic vinegar to the stew at the end for brightness.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dinner
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 20
- Protein: 30
- Cholesterol: 30