Why Make This Recipe
Hearty Lentil Stew with Creamy Mashed Potatoes is a filling and nutritious meal perfect for any time of the year. This cozy dish brings together the earthy flavors of lentils and vegetables with the comforting creaminess of mashed potatoes. Not only is it delicious, but it’s also a great source of protein and fiber, making it a healthy choice for both vegetarians and meat lovers. With simple ingredients and easy steps, this recipe is sure to impress your family and friends.
How to Make Hearty Lentil Stew with Creamy Mashed Potatoes
Ingredients
- 1 cup dried lentils (green or brown)
- 1 cup chopped aromatic vegetables (onions, carrots, and celery)
- 1 teaspoon warm spices (cumin or thyme)
- 2 large potatoes (peeled and chopped)
- 1/2 cup milk or cream (substitute with plant-based milk if vegan)
- 4 tablespoons butter (softened)
- Salt and pepper (to taste)
- 4 cups broth or water (for cooking)
Directions
- Rinse 1 cup of lentils under cold water to remove any debris.
- In a large pot, heat a drizzle of olive oil over medium heat. Add 1 cup of chopped onions, carrots, and celery, stirring gently until fragrant and softened, about 5 minutes.
- Toss in the rinsed lentils along with 1 teaspoon of cumin or thyme. Mix to coat the lentils.
- Pour in 4 cups of broth or water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25-30 minutes.
- Meanwhile, peel and chop 2 large potatoes. Boil in salted water until fork-tender, roughly 15 minutes. Drain.
- In a bowl, combine the drained potatoes with 1/2 cup of milk or cream and 4 tablespoons of softened butter. Mash until creamy.
- Taste both the stew and mashed potatoes. Season with salt and pepper to your liking.
How to Serve Hearty Lentil Stew with Creamy Mashed Potatoes
Serve the hearty lentil stew hot, topped with a scoop of creamy mashed potatoes. You can also sprinkle fresh herbs like parsley or chives on top for added flavor. Pair this meal with crusty bread for a complete dining experience.
How to Store Hearty Lentil Stew with Creamy Mashed Potatoes
Store the leftover stew and mashed potatoes in separate airtight containers. The stew will last in the refrigerator for up to 4 days. For longer storage, freeze the stew for up to 3 months and reheat when needed. Mashed potatoes can also be frozen, but they may change texture after thawing.
Tips to Make Hearty Lentil Stew with Creamy Mashed Potatoes
- Feel free to add other vegetables like bell peppers, zucchini, or spinach to the stew for extra nutrients.
- Make sure to adjust the seasoning based on your taste. Don’t be shy with the salt and pepper!
- If you prefer a thicker stew, let it simmer longer to reduce the liquid.
Variation
You can make this recipe even heartier by adding cooked sausage or bacon to the stew. For a vegan version, skip the butter and use a plant-based cream for the mashed potatoes.
FAQs
1. Can I use canned lentils instead of dried ones?
Yes, you can use canned lentils. Just add them towards the end of cooking to warm them up, as they are already cooked.
2. What other spices can I add to the stew?
You can add spices like paprika, curry powder, or bay leaves for more flavor.
3. Can I make this recipe ahead of time?
Absolutely! The stew is great for meal prep. You can make it a day in advance, and the flavors will deepen overnight.
Hearty Lentil Stew with Creamy Mashed Potatoes
Ingredients
For the Lentil Stew
- 1 cup dried lentils (green or brown)
- 1 cup chopped aromatic vegetables (onions, carrots, celery)
- 1 teaspoon warm spices (cumin or thyme)
- 4 cups broth or water (for cooking)
- Salt Salt and pepper (to taste)
For the Mashed Potatoes
- 2 large potatoes (peeled and chopped)
- 1/2 cup milk or cream (substitute with plant-based milk if vegan)
- 4 tablespoons butter (softened)
Instructions
Preparation
- Rinse 1 cup of lentils under cold water to remove any debris.
- In a large pot, heat a drizzle of olive oil over medium heat. Add 1 cup of chopped onions, carrots, and celery, stirring gently until fragrant and softened, about 5 minutes.
- Toss in the rinsed lentils along with 1 teaspoon of cumin or thyme. Mix to coat the lentils.
- Pour in 4 cups of broth or water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 25-30 minutes.
- Meanwhile, peel and chop 2 large potatoes. Boil in salted water until fork-tender, roughly 15 minutes. Drain.
Making Mashed Potatoes
- In a bowl, combine the drained potatoes with 1/2 cup of milk or cream and 4 tablespoons of softened butter. Mash until creamy.
Finishing Touches
- Taste both the stew and mashed potatoes. Season with salt and pepper to your liking.