Hearty Lentil Stew & Creamy Mashed Potato Bowl
A comforting and filling bowl combining savory lentil stew with creamy mashed potatoes, perfect for lunch or dinner.
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.
Notes
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. For longer storage, use freezer-safe containers and label with the date.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 18gFat: 12gSaturated Fat: 6gSodium: 800mgFiber: 15gSugar: 5g
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