Why Make This Recipe
Hearty Lentil Stew & Creamy Mashed Potato Bowl is the perfect meal for any day. It combines rich, savory flavors with comforting textures, making it an ideal choice for lunch or dinner. This dish is not only filling but also packed with nutrients. Lentils are a great source of protein and fiber, while the creamy mashed potatoes provide warmth and comfort. Plus, it’s a great way to use simple ingredients to create something delicious and satisfying.
How to Make Hearty Lentil Stew & Creamy Mashed Potato Bowl
Ingredients:
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 large potatoes, peeled and cubed
- 1/2 cup milk or plant-based milk
- 4 tablespoons butter or vegan alternative
- Crusty bread (optional)
Directions:
- In a pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté them until soft.
- Stir in minced garlic, thyme, cumin, salt, and pepper, and cook for another minute.
- Add the lentils and vegetable broth to the pot. Bring to a boil.
- Reduce heat and let it simmer for 25-30 minutes until the lentils are tender.
- Meanwhile, boil the peeled and cubed potatoes in salted water until soft.
- Drain the potatoes and mash them with butter and milk until creamy.
- Serve the lentil stew over the creamy mashed potatoes, and add crusty bread on the side if you like.
How to Serve Hearty Lentil Stew & Creamy Mashed Potato Bowl
To serve this dish, ladle a generous portion of the hearty lentil stew over a mound of creamy mashed potatoes. You can sprinkle some fresh herbs on top for added flavor and color. Serve with a side of crusty bread to help soak up the delicious stew. It’s a complete meal that’s sure to please everyone at the table!
How to Store Hearty Lentil Stew & Creamy Mashed Potato Bowl
You can store any leftover lentil stew in an airtight container in the refrigerator for up to 3 days. The creamy mashed potatoes can also be stored in a separate container. If you want to keep them for longer, consider freezing the stew and the mashed potatoes. Just make sure to use freezer-safe containers and label them with the date.
Tips to Make Hearty Lentil Stew & Creamy Mashed Potato Bowl
- Prep in Advance: Chop the vegetables ahead of time to make the cooking process quicker.
- Adjust the Seasoning: Feel free to adjust the spices to your liking. Adding a bit of chili powder can give it a nice kick!
- Vegan Option: Use plant-based milk and a vegan alternative for butter to make this dish completely vegan.
Variation
You can add other vegetables like bell peppers, zucchini, or spinach to the lentil stew for extra nutrients and flavor. Additionally, consider topping the mashed potatoes with cheese or a sprinkle of green onions for added taste.
FAQs
1. Can I use different types of lentils?
Yes, you can use other types of lentils, but cooking times may vary. For example, red lentils cook faster than green or brown.
2. Is this recipe suitable for meal prep?
Absolutely! This dish stores well and maintains its flavor, making it great for meal prepping.
3. Can I make this recipe in a slow cooker?
Yes, you can make the lentil stew in a slow cooker. Simply sauté the vegetables first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
Hearty Lentil Stew & Creamy Mashed Potato Bowl
Ingredients
For the Lentil Stew
- 1 cup lentils
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- to taste Salt and pepper
- 2 tablespoons olive oil
For the Mashed Potatoes
- 4 large potatoes, peeled and cubed
- 1/2 cup milk or plant-based milk
- 4 tablespoons butter or vegan alternative
Optional
- Crusty bread Optional, to serve on the side
Instructions
Cooking the Stew
- In a pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté until soft.
- Stir in minced garlic, thyme, cumin, salt, and pepper, and cook for another minute.
- Add the lentils and vegetable broth to the pot. Bring to a boil.
- Reduce heat and let it simmer for 25-30 minutes until the lentils are tender.
Making the Mashed Potatoes
- Meanwhile, boil the peeled and cubed potatoes in salted water until soft.
- Drain the potatoes and mash them with butter and milk until creamy.
Serving
- Serve the lentil stew over the creamy mashed potatoes.
- Add crusty bread on the side if you like.