EASY LENTIL STEW WITH MASHED POTATOES Recipe

I created this Lentil Stew With Mashed Potatoes to show how pantry staples can become a vegan, gluten-free, protein-rich weeknight dinner you can tailor with your favorite vegetables.

Say hello to your new weeknight hero, my Lentil Stew With Mashed Potatoes. I love how simple it feels but still somehow knocks you sideways with comfort, it’s vegan, gluten free and packed with protein so you dont feel like you missed out.

The earthy bite of brown or green lentils meets creamy potatoes and somehow makes dinner feel like a treat not a chore, even on busy nights. I promise it has little surprises that keep you coming back, like a flavor that deepens the next day, so make extra if you can.

Ingredients

• Lentils: Packed with plant protein and fibre, filling, earthy taste, great for heart health.
• Potatoes: Starchy carbs for creamy mash, vitamin C and potassium, classic comfort energy.
• Canned tomatoes: Add acidity and umami, rich in lycopene, gives stew a bright tang.
• Carrots: Sweetness and color, beta carotene for vision, they add a gentle bite.
• Garlic: Pungent savory punch, immune boosting compounds, mellows a lot when cooked.
• Olive oil: Healthy monounsaturated fats, adds silkiness and depth, mild fruity notes.
• Spinach or kale: Greens add iron vitamins and freshness, wilt down to blend in.
• Smoked paprika: Adds warm smoky flavor, small amount goes a long way in stew.
• Tomato paste: Concentrated tomato punch, deepens color and savoriness, a bit sweet.
• Bay leaf: Subtle herbal aroma, low effort flavor boost, remember to remove before serving.

Ingredient Quantities

• 1 cup (200 g) dried brown or green lentils
• 2 tbsp olive oil
• 1 medium yellow onion about 150 g
• 2 medium carrots
• 2 stalks celery
• 3 garlic cloves
• 14 oz (400 g) canned diced tomatoes
• 2 tbsp tomato paste
• 4 cups (1 L) vegetable broth
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 tsp ground cumin (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lb (700 g) potatoes, Yukon gold or russet
• 1/4 cup (60 ml) non dairy milk or plant milk
• 2 tbsp vegan butter or extra olive oil
• 2 cups fresh spinach or kale (optional)
• 2 tbsp chopped fresh parsley (optional)
• 1 tbsp lemon juice (optional)

How to Make this

1. Rinse 1 cup lentils under cold water, pick out any stones, then set aside. Peel (or not) and cut
1.5 lb potatoes into even chunks and put them in a pot of cold water to boil when ready.

2. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook, stirring occasionally, about 5 to 7 minutes until softened and a little browned, then add 3 minced garlic cloves and cook 30 seconds more.

3. Push veg to the side, stir in 2 tbsp tomato paste and cook 1 minute to deepen the flavor, then add 14 oz canned diced tomatoes, the rinsed lentils, 4 cups vegetable broth, 1 bay leaf, 1 tsp dried thyme, 1 tsp smoked paprika, and 1 tsp ground cumin if using. Use about half of the 1 tsp salt and half the 1/2 tsp black pepper now.

4. Bring to a boil, reduce to a gentle simmer, cover partially and cook 25 to 30 minutes until lentils are tender but not mushy. Stir occasionally and add a splash of extra water or broth if it looks too thick.

5. While the stew simmers, bring the potato pot to a boil, add a pinch of the remaining salt, and cook 12 to 18 minutes until potatoes are fork tender. Drain, but reserve about 1/4 cup of the cooking water.

6. Mash the potatoes with 1/4 cup non dairy milk, 2 tbsp vegan butter or extra olive oil, reserved potato water as needed for texture, and the rest of the salt and pepper. Taste and adjust, add 1 tbsp lemon juice if you want a bright note.

7. When lentils are tender, remove and discard the bay leaf. Stir in 2 cups fresh spinach or kale if using and cook 2 to 3 minutes until wilted. Taste and adjust seasoning, add more salt, pepper, smoked paprika, or a splash of broth if needed.

8. Serve generous ladles of the lentil stew over a bed of mashed potatoes, sprinkle 2 tbsp chopped fresh parsley on top and drizzle a little olive oil if you like. Leftovers get better the next day, and you can throw in other veggies or herbs to make it yours.

Equipment Needed

1. Large heavy bottomed pot with lid for the lentil stew
2. Medium pot with lid for boiling the potatoes
3. Sharp chef’s knife for chopping onion carrots celery and potatoes
4. Cutting board
5. Wooden spoon or silicone spatula for stirring and pushing veg to the side
6. Measuring cups and spoons
7. Colander or fine mesh sieve to rinse lentils and drain potatoes
8. Potato masher or fork youll use to mash with non dairy milk and butter or oil
9. Ladle and serving bowls for plating and leftovers

FAQ

EASY LENTIL STEW WITH MASHED POTATOES Recipe Substitutions and Variations

• Lentils: swap brown/green with red lentils (cook 10–15 min, they’ll get soft and a bit mushy so stew thickens), canned lentils (about 1.5 cups drained, saves time), or French green/Puy lentils for a firmer bite, same volume as dried after cooking.
• Vegetable broth: use water plus 1–2 tsp bouillon or soy sauce for depth, mushroom stock for umami, or low sodium chicken broth if you’re not keeping it vegan, just check salt.
• Potatoes: use sweet potatoes or yams for a sweeter mash, or steam cauliflower florets for a low carb mash (use about the same weight), or try turnips/parsnip for a slightly peppery note.
• Non dairy milk & vegan butter: swap with regular milk and butter if dairy’s okay, or use olive oil, full fat coconut milk, or plain plant yogurt thinned with a little water for creaminess and tang.

Pro Tips

1. Brown and toast for real flavor. Get the onions and carrots a little browned, and stir the tomato paste in the hot oil until it darkens and smells sweet, that tiny extra minute makes the stew taste way deeper, just watch it so it does not burn.

2. Keep lentils intact by watching the simmer. Rinse them well and start checking at 20 minutes, some bags vary, if they start falling apart add a splash of broth and turn the heat down, and only salt fully at the end so you can control texture and seasoning.

3. Make the mash creamy but not gluey. Use warm plant milk and the reserved potato water, mash gently with a fork or masher, dont overwork it or it gets gummy, Yukon golds give the creamiest result if you want silky texture.

4. Brightness and leftovers. Add lemon juice or a splash of vinegar at the end to lift the whole dish, and when reheating add a little broth so the stew loosens up, the flavors actually get better next day so dont be afraid to make extra.