Ingredients
Scale
- 1 cup dried lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 4 large potatoes, peeled and quartered
- 1/4 cup milk (or plant-based alternative)
- 2 tablespoons butter (or olive oil for a vegan option)
Feel free to swap out the veggies for whatever you have available. Zucchini or bell peppers make great additions, and you can use chicken broth if you’re not sticking to a vegetarian diet.
Instructions
- Start by cooking the lentils. In a large pot, bring the vegetable broth to a boil and add the lentils. Reduce the heat and let them simmer for about 20-30 minutes, or until tender.
- While the lentils are cooking, prepare your mashed potatoes. Place the potatoes in a pot of salted water and bring to a boil. Cook until they are fork-tender, about 15-20 minutes.
- In a separate pan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are soft, about 5-7 minutes.
- Add the garlic to the vegetables and cook for another minute until fragrant. Stir in the diced tomatoes, thyme, and rosemary.
- Once the lentils are cooked, drain any excess liquid and add them to the vegetable mixture. Let the stew simmer for another 10 minutes to allow the flavors to meld. Season with salt and pepper to taste.
- Drain the cooked potatoes and return them to the pot. Add the milk and butter, then mash until smooth and creamy. Season with salt to taste.
- To serve, place a generous scoop of mashed potatoes on each plate and ladle the lentil stew over the top. Enjoy your cozy, comforting meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Lentil Stew Over Mashed Potatoes, recipe, cooking, food
