Lentil Stew Over Creamy Mashed Potatoes (Printable Version)

Rich lentils with vegetables in tomato broth atop creamy mashed potatoes

# What You Need:

→ Lentil Stew

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1½ cups dried brown or green lentils, rinsed
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 can (14 oz) diced tomatoes
12 - 4 cups vegetable broth
13 - 2 tablespoons tomato paste
14 - 1 tablespoon soy sauce (or tamari for gluten-free)
15 - ½ teaspoon salt, plus more to taste
16 - ½ teaspoon black pepper
17 - 2 cups fresh spinach, chopped (optional)
18 - 1 tablespoon red wine vinegar (optional)

→ Creamy Mashed Potatoes

19 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
20 - 4 tablespoons unsalted butter
21 - ½ cup whole milk (or plant-based milk for vegan)
22 - ½ teaspoon salt
23 - ¼ teaspoon white or black pepper

# How to Make It:

01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain and return potatoes to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth. Cover and keep warm.
02 - While potatoes cook, heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and bell pepper; cook for another 2 minutes.
03 - Add lentils, smoked paprika, thyme, and bay leaf. Stir to coat the lentils evenly with the aromatic mixture.
04 - Pour in diced tomatoes, vegetable broth, tomato paste, and soy sauce. Stir well. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and stew has thickened.
05 - Season with salt and pepper. Stir in spinach and vinegar (if using); cook until spinach wilts, about 1-2 minutes.
06 - Spoon creamy mashed potatoes onto plates or bowls. Top generously with the lentil stew. Garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The contrast between velvety potatoes and hearty, textured stew makes every bite interesting
  • It comes together faster than you would think, and your whole kitchen will smell incredible
  • Leftovers taste even better the next day, if you somehow manage to have any
02 -
  • Lentils continue absorbing liquid as they sit, so the stew will thicken even more off the heat
  • The red wine vinegar is not optional if you want that bright finish that cuts through the richness
  • Warm your milk before adding it to the potatoes for the smoothest results
03 -
  • Use a potato ricer if you want restaurant-smooth mashed potatoes
  • Let the stew rest for 10 minutes before serving so the flavors settle

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