Lentil Stew over Creamy Mashed Potatoes
A cozy lentil stew served over buttery, creamy mashed potatoes, perfect for weeknights or weekend dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Ingredients
Scale
- 1 cup lentils (green or brown)
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 large potatoes, peeled and cubed
- 1/2 cup milk or plant-based milk
- 2 tablespoons butter or plant-based butter
- Chopped parsley for garnish
Instructions
- Sauté the chopped onion, diced carrots, and diced celery in a large pot until soft, about 5–8 minutes.
- Add the minced garlic, thyme, cumin, and lentils; stir for 1 minute to bloom the spices.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 25–30 minutes until lentils are tender.
- Boil the peeled and cubed potatoes in salted water until soft, about 15–20 minutes.
- Drain the potatoes, then mash with milk and butter until creamy. Adjust milk for desired consistency.
- Serve by spooning a generous bed of mashed potatoes onto plates and ladling the lentil stew over the top. Garnish with parsley.
Notes
Use plant-based milk and butter for a vegan version. Adjust seasoning at the end for optimal flavor.