Description
Lentil stew with creamy mashed potatoes is the ultimate comfort food, perfect for warming your soul on chilly nights.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 can (14.5 oz) diced tomatoes
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 2 bay leaves
- 2 large russet potatoes, peeled and cut into chunks
- 4 tbsp butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, sauté onions in olive oil until translucent. Add garlic until fragrant.
- Stir in carrots, celery, and thyme. Cook until vegetables soften.
- Add lentils, broth, diced tomatoes, and bay leaves. Bring to a boil then simmer uncovered for 25-30 minutes until lentils are tender.
- Meanwhile, boil potatoes in salted water until fork-tender (15-20 minutes). Drain and mash with butter and cream until smooth.
- Remove bay leaves from the stew. Serve hot alongside creamy mashed potatoes.
Notes
- This dish is perfect for leftovers and can be stored in the fridge for a few days.
- Feel free to add other vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 20mg