Ingredients

For the Lentil Stew:

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 1/2 cups dried brown or green lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 bay leaf
1 tablespoon tomato paste
1 can (400g) diced tomatoes
4 cups vegetable broth
Salt and pepper to taste
2 tablespoons chopped fresh parsley

For the Mashed Potatoes:

4 large potatoes, peeled and chopped
1/4 cup plant-based milk or regular milk
2 tablespoons dairy-free butter or regular butter
Salt to taste
Optional: garlic powder or fresh chives for extra flavor

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Sauté the onions and garlic until fragrant, about 2–3 minutes.

Step 2: Add the carrots and celery to the pot. Cook for another 5 minutes, stirring occasionally.

Step 3: Stir in the ground cumin, smoked paprika, and tomato paste. Mix well to combine the flavors.

Step 4: Add the rinsed lentils, diced tomatoes, bay leaf, and vegetable broth. Bring the mixture to a boil.

Step 5: Reduce the heat to low. Cover and simmer for 30–35 minutes, or until the lentils are tender. Stir occasionally and add more broth if the stew becomes too thick.

Step 6: Meanwhile, place the chopped potatoes in salted boiling water. Cook until fork-tender, about 15–20 minutes.

Step 7: Drain the potatoes and mash them with the milk, butter, and salt. Adjust the texture to your preference. Add garlic powder or fresh chives if desired.

Step 8: Once the lentils are cooked, remove the bay leaf. Season the stew with salt and pepper to taste, then stir in the chopped fresh parsley.

Step 9: Serve the lentil stew generously over the creamy mashed potatoes. Garnish with extra herbs if you like.

Tips & Variations

For a richer flavor, use vegetable broth made from scratch or add a splash of soy sauce or tamari to the stew.

Swap regular potatoes for sweet potatoes in the mash for a slightly sweet twist.

Add a pinch of chili flakes to the stew for a gentle heat boost.

For creamier mashed potatoes, use a potato ricer or mixer instead of mashing by hand.

Storage

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk to loosen the stew or mashed potatoes if needed. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to break down more, so they’ll create a softer, thicker stew. If using red lentils, reduce the simmering time and monitor the liquid to avoid a mushy texture.

Is this recipe suitable for vegans?

Yes, the recipe is naturally vegan if you use plant-based milk and dairy-free butter for the mashed potatoes. Otherwise, you can use regular milk and butter if preferred.