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
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 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
