Description
A hearty lentil stew served with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon thyme
- 2 tablespoons olive oil
- 4 potatoes, peeled and diced
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Rinse the lentils and set aside.
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic, cumin, and thyme. Stir for 1 minute.
- Add lentils and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30 minutes until lentils are tender.
- In a separate pot, boil potatoes until tender.
- Drain potatoes and mash with milk and butter.
- Season mashed potatoes with salt and pepper.
- Serve lentil stew topped with mashed potatoes.
Notes
- Feel free to add other vegetables to the stew.
- Adjust seasoning according to your taste.
- This dish can be made in advance and reheated.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 5mg
Keywords: Lentil Stew, Mashed Potatoes, Vegan Stew