A wholesome and warming meal, this hearty lentil stew served over creamy mashed potatoes is the perfect answer to chilly evenings and comforting dinners. Packed with plant-based protein, root vegetables, and aromatic spices, it’s a balanced, nutrient-rich dish that satisfies both flavor and nourishment in every spoonful.
Why You’ll Love This Recipe
- Rich in plant-based protein and fiber
- Perfect for vegetarians and vegans
- Comforting and filling—ideal for cold weather
- Budget-friendly with pantry staple ingredients
- Easy to prepare and make ahead for busy weeknights
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the lentil stew:
1 cup green or brown lentils, rinsed
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
2 carrots, diced
1 celery stalk, chopped
1/2 cup green peas (fresh or frozen)
1 tbsp tomato paste
1/2 tsp thyme
1/2 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
4 cups vegetable broth
1 tbsp chopped parsley (for garnish)
For the mashed potatoes:
4 large potatoes, peeled and cubed
1/4 cup plant-based milk or cream
2 tbsp vegan butter or olive oil
Salt to taste
Directions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables are soft and aromatic.
- Stir in the tomato paste, thyme, smoked paprika, and lentils. Let cook for 2 minutes to develop flavor.
- Pour in the vegetable broth and add the bay leaf. Bring the stew to a boil, then reduce the heat and simmer uncovered for 30–35 minutes or until the lentils are tender.
- Stir in the green peas and simmer for an additional 5 minutes. Season with salt and pepper to taste. Remove the bay leaf before serving.
- Meanwhile, in a separate pot, boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain the potatoes and mash with plant-based milk and vegan butter (or olive oil). Season with salt to taste and mash until smooth.
- To serve, ladle the hot lentil stew over a generous portion of mashed potatoes and garnish with chopped parsley.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Add greens: Stir in fresh spinach or kale during the last 5 minutes of cooking for extra nutrients.
- Make it spicy: Add a pinch of cayenne pepper or red chili flakes for a subtle heat.
- Use different lentils: Red lentils can be used for a quicker cooking time, though they will yield a softer texture.
- Herb boost: Add rosemary or bay-infused olive oil for additional depth of flavor.
- Creamier mash: Use full-fat coconut milk or cashew cream in the mashed potatoes for a richer texture.
Storage/Reheating
Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat stew and potatoes separately over medium heat on the stovetop or in the microwave until warmed through. Add a splash of broth or plant milk if needed to restore consistency.
FAQs
Can I freeze this dish?
Yes, both the lentil stew and mashed potatoes freeze well. Store them separately in freezer-safe containers for up to 2 months.
What kind of lentils are best for this recipe?
Green or brown lentils hold their shape well and provide a hearty texture. Red lentils will cook faster but break down more.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as all ingredients, including broth, are certified gluten-free.
Can I make this dish oil-free?
Yes, sauté the vegetables in water or vegetable broth instead of olive oil, and use an oil-free mash method.
How can I add more flavor?
Increase the garlic, use a richer broth, or add a splash of balsamic vinegar or soy sauce for added umami.
Can I make this stew in a slow cooker?
Yes. Sauté the vegetables first, then add all stew ingredients to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours.
Can I use canned lentils?
Canned lentils can be used to save time. Reduce the cooking time and adjust the broth amount accordingly.
What can I serve with this dish?
A fresh green salad or crusty bread makes excellent companions to this hearty meal.
Can I use sweet potatoes for the mash?
Yes, mashed sweet potatoes offer a slightly sweet and vibrant alternative.
Is this dish suitable for meal prep?
Absolutely. Prepare a large batch and divide into individual containers for quick, satisfying meals throughout the week.
Conclusion
Hearty Lentil Stew with Mashed Potatoes is a nourishing, plant-based meal that delivers comfort and satisfaction with every bite. Whether you’re seeking a filling dinner, a cozy lunch, or a make-ahead meal, this recipe offers warmth, flavor, and nutrition in one beautiful bowl.
Print
Hearty Lentil Stew with Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegan
Description
A hearty and wholesome plant-based meal with a savory lentil and vegetable stew served over creamy mashed potatoes. Perfect for a cozy, comforting dinner.
Ingredients
- 1 cup green or brown lentils, rinsed
- 1 tbsp olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 1 celery stalk, chopped
- 1/2 cup green peas (fresh or frozen)
- 1 tbsp tomato paste
- 1/2 tsp thyme
- 1/2 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 tbsp chopped parsley (for garnish)
- 4 large potatoes, peeled and cubed
- 1/4 cup plant-based milk or cream
- 2 tbsp vegan butter or olive oil
- Salt to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, garlic, carrots, and celery for 5–7 minutes until softened.
- Stir in tomato paste, thyme, paprika, and lentils. Cook for 2 minutes.
- Add vegetable broth and bay leaf. Bring to a boil, then reduce heat and simmer for 30–35 minutes or until lentils are tender.
- Add green peas and simmer for another 5 minutes. Season with salt and pepper to taste.
- Meanwhile, boil potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain and mash the potatoes with plant-based milk, vegan butter or olive oil, and salt until smooth.
- Serve the lentil stew over a bed of mashed potatoes and garnish with chopped parsley.
Notes
- For added richness, stir in a spoonful of tahini or nutritional yeast into the mashed potatoes.
- Make a double batch and freeze leftovers for easy meals.
- Add mushrooms or spinach to the stew for extra depth and nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg
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