Lentil Stew Over Creamy Mashed Potatoes

I discovered this combination during a particularly gray February when my apartment felt too cold and empty. The lentils had been sitting in my pantry for months, a impulse buy I had no plan for, and the potatoes were starting to sprout little eyes. Something about piling rich, savory stew over clouds of mashed potatoes just made sense—like the best parts of shepherd's pie and dal decided to get dinner together.

My roommate walked in while I was simmering the lentils, followed by another friend who had been complaining about being hungry all afternoon. They ended up staying for three hours, eating straight from the pot and demanding I write down exactly what I had done.

Ingredients

• 2 tablespoons olive oil: Use a good one here since it is the foundation of your stew base
• 1 large onion, finely chopped: The smaller you dice it, the more it will disappear into the sauce
• 2 medium carrots, diced: These add sweetness that balances the earthy lentils
• 2 celery stalks, diced: Do not skip these, they provide essential depth and aroma
• 3 garlic cloves, minced: Fresh is non-negotiable here for the best flavor
• 1 red bell pepper, diced: Adds color and a subtle sweetness to the background
• 1½ cups dried brown or green lentils, rinsed: Rinse them well and pick out any small stones
• 1 teaspoon smoked paprika: This is the secret ingredient that makes people ask what is in it
• 1 teaspoon dried thyme: Fresh works too, use about 1 tablespoon then
• 1 bay leaf: Remove it before serving unless you want an unpleasant surprise
• 1 can (14 oz/400 g) diced tomatoes: Fire-roasted ones add an extra layer of flavor
• 4 cups vegetable broth: Low-sodium lets you control the seasoning better
• 2 tablespoons tomato paste: Concentrates the savory flavor beautifully
• 1 tablespoon soy sauce: Use tamari if you need it to be gluten-free
• ½ teaspoon salt, plus more to taste: Taste as you go, lentils need proper seasoning
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference
• 2 cups fresh spinach, chopped: Optional but adds nutrition and color
• 1 tablespoon red wine vinegar: A splash at the end brightens everything
• 2 lbs (900 g) Yukon Gold or Russet potatoes: Yukon Golds mash up creamier naturally
• 4 tablespoons unsalted butter: Add an extra tablespoon if you want them restaurant rich
• ½ cup whole milk: Warm it slightly before adding for smoother absorption
• ½ teaspoon salt: For the potatoes, adjust based on your preference
• ¼ teaspoon white or black pepper: White pepper keeps the potatoes pristine looking

Instructions

Get the potatoes going first:

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook until fork tender, about 15 to 20 minutes. Drain well and return them to the warm pot.

Mash while they are hot:

Add the butter, milk, salt, and pepper to the potatoes. Mash until creamy and smooth, then cover and keep warm while you make the stew.

Build your flavor foundation:

Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, carrots, and celery, sauteing for about 5 minutes until softened and fragrant.

Add the aromatics:

Stir in the garlic and bell pepper, cooking for another 2 minutes until the garlic becomes fragrant. Be careful not to let it brown or it will taste bitter.

Toast the lentils and spices:

Add the lentils, smoked paprika, thyme, and bay leaf to the pot. Stir constantly for about a minute to toast the spices and coat the lentils in oil.

Add the liquids and simmer:

Pour in the diced tomatoes, vegetable broth, tomato paste, and soy sauce. Stir well to combine, then bring to a boil. Reduce heat to low, cover, and simmer for 30 to 35 minutes until the lentils are tender and the stew has thickened nicely.

Season and finish:

Taste and add more salt and pepper as needed. Stir in the spinach and red wine vinegar if using, cooking just until the spinach wilts. Remove the bay leaf before serving.

Pile it all together:

Spoon a generous portion of mashed potatoes onto each plate or bowl. Top with a ladleful of the lentil stew and let it sink into the potatoes.

Pin Recipe

This has become my go-to when friends are going through hard times. There is something about that combination of hearty and comforting that feels like a hug on a plate, and people always ask for the recipe afterward.

Making It Your Own

I have discovered that adding a cup of chopped mushrooms to the sauté step adds an umami boost that makes this even more satisfying. Sometimes I throw in a zucchini during the summer months when they are overflowing from the garden.

Serving Suggestions

A hunk of crusty bread for sopping up the stew is never a bad idea. A simple green salad with a sharp vinaigrette cuts through the richness beautifully, and a glass of medium-bodied red wine like Pinot Noir brings everything together.

Storage And Reheating

This keeps remarkably well in the refrigerator for up to five days, and the flavors actually develop and meld together over time. The potatoes and stew are best stored separately so nothing gets soggy.

• Reheat the stew gently on the stovetop with a splash of water or broth
• Microwave the potatoes with a drizzle of milk to restore creaminess
• Both components freeze well for up to three months

Pin Recipe

I hope this brings as much comfort to your kitchen as it has to mine over the years.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, both components can be prepared in advance. The lentil stew actually tastes better the next day as flavors meld. Store separately in airtight containers for up to 3 days and reheat gently before serving.

→ What type of lentils work best?

Brown or green lentils are ideal as they hold their shape well during cooking. Red lentils will break down more and create a thicker consistency, while black lentils maintain excellent texture but take longer to cook.

→ Can I freeze this dish?

The lentil stew freezes beautifully for up to 3 months. However, mashed potatoes can become grainy when frozen. For best results, freeze only the stew and prepare fresh potatoes when reheating.

→ How can I add more protein?

Stir in a cup of cooked white beans during the last 10 minutes of simmering, or serve with grilled tempeh on the side. Adding a dollop of Greek yogurt or vegan alternative also boosts protein.

→ What vegetables can I add?

Mushrooms, zucchini, eggplant, or diced sweet potatoes work wonderfully. Add hearty vegetables like potatoes or squash with the lentils, and quick-cooking vegetables like spinach or kale during the last 5 minutes.

→ Is this suitable for meal prep?

Absolutely. Portion into individual containers and refrigerate for up to 4 days. The flavors continue to develop, making it an excellent make-ahead lunch or dinner option for busy weeks.