Lentil Stew Over Creamy Mashed (Printable version)

Hearty lentils simmered with vegetables over velvety mashed potatoes

# 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

# Directions:

01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain 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.
03 - Add lentils, smoked paprika, thyme, and bay leaf. Stir to coat the lentils evenly with the spices.
04 - Pour in diced tomatoes, vegetable broth, tomato paste, and soy sauce. Stir well. 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 salt and pepper. Stir in spinach and vinegar; cook until spinach wilts, about 1-2 minutes.
06 - Spoon creamy mashed potatoes onto plates or bowls. Top generously with the lentil stew. Garnish with fresh parsley if desired.

# Expert advice:

01 -
  • The contrast between velvety potatoes and hearty, spiced lentils creates the kind of comfort food that fixes everything
  • It costs almost nothing to make but tastes like something from a cozy restaurant
  • Leftovers taste even better the next day, making it perfect for meal prep
02 -
  • Lentils continue absorbing liquid as they sit, so if you are making this ahead, add a splash of water or broth when reheating
  • The red wine vinegar sounds unusual but it is absolutely essential for cutting through the richness and brightening all the flavors
  • Warming the milk before adding it to potatoes prevents them from becoming gluey and dense
03 -
  • Use a potato ricer if you have one for the smoothest, most restaurant quality mashed potatoes
  • Let the stew rest for 10 minutes off the heat before serving so it thickens slightly and the flavors settle

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