Description
A comforting dish that combines earthy lentils and fresh vegetables served over creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 medium potatoes, peeled and cubed
- 1/4 cup milk or plant-based alternative
- 2 tablespoons butter or plant-based alternative
- Chopped parsley for garnish
Instructions
- Sautéing the Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Adding Aromatics: Stir in the minced garlic, thyme, and cumin. Cook for another minute, allowing the spices to bloom.
- Simmering the Lentils: Add the lentils and vegetable broth to the pot. Bring to a boil, reduce heat, and let it simmer for 25-30 minutes or until the lentils are tender. Season with salt and pepper.
- Mashing the Potatoes: Boil the cubed potatoes in a pot of salted water until fork-tender, about 15 minutes. Drain, return to the pot, add milk and butter, then mash until smooth.
- Serving: Serve the lentil stew over the creamy mashed potatoes, garnished with chopped parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg