Hearty Lentil Stew & Creamy Mashed Potato Bowl
A comforting bowl of hearty lentil stew served over creamy mashed potatoes, perfect for chilly evenings.
Ingredients
For the lentil stew
- 1 cup lentils (green or brown)
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 leaf bay leaf
- to taste Salt and pepper
- 2 tablespoons olive oil
For the creamy mashed potatoes
- 4 large potatoes, peeled and cubed
- 1/4 cup butter
- 1/4 cup milk
Optional sides
- to taste Crusty bread For serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Sauté until vegetables are tender.
Cooking the stew
- Add lentils, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, until lentils are cooked through.
Preparing the mashed potatoes
- In the meantime, boil the potatoes until tender. Drain, then mash with butter and milk until creamy.
Serving
- Serve the lentil stew over a scoop of mashed potatoes, with crusty bread on the side if desired.
Notes
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the lentil stew for up to 2 months. When reheating, add a little water or broth to bring back its creamy consistency.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 18gFat: 10gSaturated Fat: 4gSodium: 500mgFiber: 20gSugar: 5g