Hearty Lentil Stew & Creamy Mashed Potato Bowl

 

This cozy meal pairs a savory lentil stew with silky mashed potatoes for a filling, no-fuss dinner. It uses pantry staples and simple prep so you can get dinner on the table with minimal fuss. The recipe is naturally adaptable for plant-based diets and busy schedules. Ready in about an hour with easy multitasking, it’s perfect for weeknights.

Why This Recipe Works

Lentils cook quickly and deliver protein and body without long soaking or complicated steps. The vegetable broth and aromatics build deep flavor while you do other tasks like mashing potatoes. Cooking the stew and potatoes simultaneously makes efficient use of time and stove space. The spices are simple yet impactful, giving warmth without overpowering the dish. Keeping the mash creamy and plain provides a neutral base that highlights the stew. This bowl-style dinner is forgiving so timing can flex a bit without ruining the result.

Flavor and Texture

The stew develops a tender, almost creamy lentil texture after simmering, with softened carrots and celery adding mild sweetness and bite. Thyme brings a light herbal note while cumin adds earthy warmth for depth. The mashed potatoes are smooth and rich, offering a comforting contrast to the stew’s rustic body. When spooned together, the mash absorbs the stew’s broth for a satisfying mouthfeel. Add crusty bread on the side for soaking up every drop.

Ingredients

• 1 cup lentils
• 4 cups vegetable broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 pounds potatoes, peeled and diced
• 1/2 cup milk or plant-based alternative
• 4 tablespoons butter or plant-based alternative
• Crusty bread (optional)

Step by Step Instructions

1. In a large pot, sauté onions, carrots, and celery until softened.
2. Add garlic, thyme, cumin, lentils, and vegetable broth. Bring to a boil, then reduce heat to simmer for about 30-40 minutes, or until lentils are tender.
3. In the meantime, boil potatoes in salted water until fork-tender. Drain and return to pot.
4. Add milk and butter to the potatoes and mash until creamy.
5. Season lentil stew with salt and pepper to taste. Serve lentil stew over a bed of creamy mashed potatoes and enjoy!

Quick Tips and Shortcuts

Use quick-cook brown or red lentils if you want the stew to finish closer to 20 minutes; adjust simmer time and watch for falling-apart lentils. Swap pre-chopped frozen mirepoix to skip chopping and shorten sauté time. If you like a thicker stew, mash a few spoonfuls of cooked lentils against the pot wall to thicken the liquid. Warm the milk slightly before adding to the potatoes to keep the mash silky and avoid cooling the potatoes too much. Finish with a squeeze of lemon or a splash of vinegar if the stew needs brightness.

Storage and Meal Prep

Store the stew and mashed potatoes separately in airtight containers for best texture; the mash can firm up but reheats smoothly with a splash of milk. Refrigerate for up to four days and freeze the stew for up to three months in a freezer-safe container. For meal prep, portion into bowls with the mash on the bottom and stew on top so you can reheat quickly in the microwave or on the stovetop. Label containers with the date and reheat until piping hot.

Short Closing Note

This bowl delivers comfort, protein, and minimal cleanup, making it a reliable go-to for busy evenings. Scale the recipe up for leftovers or halve it for a quick two-person meal.

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