Description
A hearty lentil stew paired with dreamy creamy mashed potatoes, easy to make and packed with flavor.
Ingredients
- 1 cup lentils (green or brown)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 lbs potatoes, peeled and chopped
- 1/2 cup milk
- 1/4 cup butter
Instructions
- In a large pot, heat a little oil over medium heat. Add the onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Add the lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper. Bring everything to a boil, then reduce the heat and simmer for about 30 to 40 minutes, until the lentils are tender.
- Meanwhile, boil the potatoes in salted water until tender. Drain and mash with milk, butter, and salt to taste until smooth.
- Serve the lentil stew hot with a generous scoop of creamy mashed potatoes on the side.
Notes
This recipe is versatile; feel free to substitute lentils with beans or chickpeas. It’s perfect for leftovers and gets better with age.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food