Description

Hey there, friend! Cozy nights call for cozy food, and this one’s a keeper. Imagine a hearty, flavorful lentil stew—rich with garlic, herbs, and tomatoes—spooned over a bed of buttery mashed potatoes. It’s a dish that feels like a hug in a bowl: simple, nourishing, and endlessly adaptable.

Ingredients

Scale

For the Lentil Stew

2 cups dry green or brown lentils, rinsed
2 tbsp olive oil
2 onions, diced
4 carrots, sliced
4 celery stalks, sliced
6 garlic cloves, minced
2 cans (14.5 oz each) diced tomatoes (fire-roasted if possible)
8 cups vegetable broth
2 tsp dried thyme (or 2 tbsp fresh)
2 bay leaves
1 tbsp soy sauce (or tamari for gluten-free)
Salt and pepper, to taste
Optional: ½ tsp smoked paprika or pinch of chili flakes

For the Buttery Mashed Potatoes

8 large potatoes, peeled and chopped (Russet or Yukon Gold)
1 cup warm milk (dairy or plant-based)
6 tbsp butter (or vegan butter)
Salt and pepper, to taste
Optional: 1 tsp garlic powder or 2 tbsp chopped chives

Instructions

1. Make the Stew

Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 7–8 minutes until softened.
Stir in garlic and cook for 1 more minute.
Add lentils, tomatoes (with juice), broth, thyme, bay leaves, soy sauce, and optional paprika/chili flakes. Stir well.
Bring to a boil, then reduce heat to low. Simmer uncovered for 35–40 minutes, until lentils are tender.
Season generously with salt and pepper. Remove bay leaves.

2. Make the Mashed Potatoes

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook 15–20 minutes until fork-tender.
Drain, return to the pot, and mash.
Stir in warm milk and butter until creamy. Season with salt, pepper, and optional add-ins.

3. Assemble & Serve

Spoon mashed potatoes into bowls, then ladle stew on top. Garnish with fresh herbs or black pepper.

Notes

Make it spicy: Add a jalapeño with the onions or stir in harissa.
Mediterranean twist: Swap thyme for oregano and stir in spinach at the end.
Creamy version: Stir in a splash of cream or coconut milk before serving.
Other bases: Try it over polenta, cauliflower mash, or egg noodles.

Nutrition

Calories: 390cal Per Serving
Carbohydrates: 65g
Fiber: 15g
Protein: 18g