A warm Lentil Stew & Mashed Potatoes dinner delivers everything you want on a chilly evening: deep flavor, steady nourishment, and pure comfort in every spoonful. This recipe layers tender lentils simmered in a savory broth over fluffy mashed potatoes for a filling, plant-forward meal that feels timeless and practical. Served in a generous bowl, it satisfies cravings without stretching your grocery bill, making it a reliable comfort meal you can cook any night of the week. If you love simple food that tastes like home, this is the recipe you’ll keep coming back to.

Story

I first started making Lentil Stew & Mashed Potatoes during weeks when I wanted something hearty without spending much or relying on processed foods. Lentils simmer gently with vegetables and spices, turning pantry staples into a deeply comforting dish. When you spoon that stew over creamy potatoes, the textures meet perfectly, and the flavors feel complete. I make Lentil Stew & Mashed Potatoes when friends visit, when meal prep calls, and when I want a cozy dinner that warms the kitchen. It’s familiar, flexible, and rooted in everyday cooking, which is exactly why Lentil Stew & Mashed Potatoes works so well.

Ingredients

For the Lentil Stew
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 can (400 g) diced tomatoes
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
For the Mashed Potatoes
- 4 large potatoes, peeled and chopped
- 1/4 cup plant-based milk or regular milk
- 2 tablespoons dairy-free butter or regular butter
- Salt to taste
- Optional: garlic powder or fresh chives

Step-by-Step Instructions

Preparing the Ingredients

Wash and chop the vegetables evenly so they cook at the same pace, then rinse the lentils under cool water until it runs clear. Peel and cube the potatoes into similar sizes to help them boil evenly and mash smoothly.

Cooking Instructions

Heat olive oil in a large pot over medium heat and sauté onion and garlic until fragrant, then add carrots and celery and cook until softened. Stir in cumin, smoked paprika, and tomato paste, then add lentils, diced tomatoes, bay leaf, and broth, bringing everything to a gentle boil before simmering until tender. While the stew cooks, boil the potatoes until fork-tender, drain, and mash with milk, butter, and salt, then finish the stew with parsley and seasoning and serve generously over the mashed potatoes.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid rushing the lentils at a hard boil, since gentle simmering keeps them tender without splitting, and don’t underseason the potatoes because they balance the stew. Stir occasionally to prevent sticking, and remove the bay leaf before serving.

Pro Tips for Better Flavor

For deeper taste, sauté the tomato paste until brick-red before adding liquids, and finish the stew with a splash of lemon juice for brightness. A drizzle of olive oil on the potatoes adds richness without heaviness.

Serving and Storage

How to Serve

Serve the stew hot over mashed potatoes with extra parsley or chives, and add crusty gluten-free bread or a simple green salad for balance. This pairing highlights the dish’s plant-based protein and makes it a complete, satisfying plate.

How to Store Leftovers

Store the stew and potatoes separately in airtight containers for up to five days in the fridge, reheating gently with a splash of broth or milk. Both components freeze well, which keeps this recipe budget-friendly and practical for meal prep.

Conclusion

This Lentil Stew & Mashed Potatoes recipe proves that simple ingredients can deliver real comfort and nourishment. With flexible swaps and straightforward steps, it fits busy schedules while still feeling special. Cook it once, and you’ll keep it in your regular rotation for cozy nights and easy leftovers.

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Frequently Asked Questions

Can I use red lentils instead of brown or green lentils?

You can use red lentils, but they cook faster and break down more, creating a softer, thicker stew that feels more like a dal than a chunky stew.

Is this recipe vegan and gluten free?

Yes, when you use plant-based milk and butter, the dish stays vegan and naturally gluten free without any specialty products.

Can I add other vegetables to the stew?

Absolutely, diced sweet potatoes, mushrooms, or leafy greens like kale work well and blend naturally into the stew’s flavor.