Lentil Stew Over Creamy Mashed Potatoes (Printable)

Comforting lentil and vegetable stew over velvety mashed potatoes for a satisfying meal.

# What You'll Need:

→ Lentil Stew

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 1 red bell pepper, diced
07 - 1½ cups dried brown or green lentils, rinsed
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1 bay leaf
11 - 1 can (14 oz) diced tomatoes
12 - 4 cups vegetable broth
13 - 2 tablespoons tomato paste
14 - 1 tablespoon soy sauce
15 - ½ teaspoon salt, plus more to taste
16 - ½ teaspoon black pepper
17 - 2 cups fresh spinach, chopped
18 - 1 tablespoon red wine vinegar

→ Creamy Mashed Potatoes

19 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
20 - 4 tablespoons unsalted butter
21 - ½ cup whole milk
22 - ½ teaspoon salt
23 - ¼ teaspoon white or black pepper

# Step-by-step:

01 - Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes until fork-tender. Drain thoroughly and return potatoes to the pot. Add butter, milk, salt, and pepper. Mash until creamy and smooth. Cover and keep warm.
02 - While potatoes cook, heat olive oil in a large saucepan over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened. Stir in garlic and bell pepper; cook for another 2 minutes until fragrant.
03 - Add lentils, smoked paprika, thyme, and bay leaf to the saucepan. Stir well to coat the lentils and spices with the vegetable mixture.
04 - Pour in diced tomatoes, vegetable broth, tomato paste, and soy sauce. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, stirring occasionally, until lentils are tender and stew has thickened.
05 - Season with additional salt and pepper to taste. Stir in spinach and red wine vinegar; cook for 1-2 minutes until spinach wilts.
06 - Spoon creamy mashed potatoes onto plates or bowls. Top generously with the lentil stew. Garnish with fresh parsley if desired. Serve immediately while warm.

# Expert Advice:

01 -
  • It tastes like it simmered all day but actually comes together in under an hour
  • The combination of creamy potatoes and rich stew is pure comfort food magic
  • It keeps beautifully for days and actually tastes better as leftovers
02 -
  • The stew will continue thickening as it sits, so don't worry if it looks slightly thin when you finish cooking
  • Different lentils cook at different speeds, so taste them after 30 minutes and adjust time accordingly
  • Warming the milk before adding it to the potatoes prevents them from getting gummy
03 -
  • Rinse your lentils thoroughly and pick through them for any small stones or debris
  • Use a potato ricer if you have one, it makes the smoothest mash possible
  • Make the stew a day ahead, the flavors develop overnight and it tastes even better

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