Lentil Stew with Mashed Potatoes
A hearty bowl of lentil stew served with creamy mashed potatoes, offering warmth, nutrition, and comfort for any occasion.
Ingrédients
For the Lentil Stew
- 1 cup lentils Rinsed
- 4 cups vegetable broth Ensure it's gluten-free for dietary needs
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon thyme
- to taste Salt
- to taste Black pepper
For the Mashed Potatoes
- 4 large potatoes, peeled and cubed
- 1/4 cup milk Use plant-based milk for dairy-free version
- 2 tablespoons butter Can substitute with olive oil or vegan butter
Instructions
Preparation
- Start by rinsing the lentils under cold water. While the lentils are draining, chop the onion, dice the carrots, and celery, and mince the garlic.
Cooking the Stew
- In a large pot, add a bit of oil over medium heat and sauté the chopped onion, diced carrots, and celery for about 5-7 minutes or until soft.
- Add the minced garlic, cumin, and thyme. Stir and cook for an additional 1-2 minutes.
- Add the rinsed lentils and vegetable broth. Bring to a boil, reduce heat to low, and let simmer for about 25-30 minutes.
Preparing the Mashed Potatoes
- In another pot, boil water and add the cubed potatoes. Cook for about 15-20 minutes until fork-tender. Drain when done.
- Return the drained potatoes to the pot, add the milk and butter, then mash until smooth and creamy.
Finishing Touches
- Taste the lentil stew and adjust seasonings with salt and black pepper. Add a splash of lemon juice if desired.
- Serve a generous portion of lentil stew with a side of mashed potatoes. Garnish with fresh herbs or paprika.
Notes
For a richer flavor, let lentils soak for an hour before cooking. To brighten the stew, add a splash of lemon juice before serving.