Description
A hearty, plant-based comfort dish combining a rich lentil and vegetable stew with creamy mashed potatoes. Perfect for chilly days, this nutritious bowl is full of earthy flavors and satisfying textures.
Ingredients
Units
Scale
- 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, and salt until smooth and creamy.
- Serve the lentil stew over a bed of mashed potatoes and garnish with chopped parsley.
Notes
- Use red lentils for a softer texture, but reduce cooking time accordingly.
- Add mushrooms for extra umami flavor.
- Leftovers keep well refrigerated for up to 3 days and are freezer-friendly.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 16g
- Cholesterol: 0mg
