Name: Hearty Lentil Stew with Creamy Mashed Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Comfort Food
Ingredients: 1 cup brown or green lentils, rinsed and drained; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, diced; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; 2 tbsp olive oil; 1 bay leaf; 1 tsp dried thyme (or 1 tbsp fresh); 1/2 tsp smoked paprika (optional); Salt and black pepper to taste; Optional: 2 cups spinach or kale, chopped; 2 lbs Yukon gold or russet potatoes, peeled and chopped; 3 tbsp butter or vegan butter; 1/2 cup milk or plant-based milk (more as needed); Salt and black pepper to taste; Optional: 1/2 tsp garlic powder or 2 tbsp cream cheese for extra richness

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This hearty lentil stew with creamy mashed potatoes is the ultimate cozy, satisfying comfort food. The stew is rich, thick, and full of tender lentils, vegetables, and warm spices—all served over a bed of buttery mashed potatoes. It’s a plant-based dish that feels hearty enough to please everyone at the table, whether it’s a chilly weeknight or a lazy weekend dinner.

Why You’ll Love This Recipe

I love this recipe because it’s nourishing, flavorful, and completely comforting. The lentil stew is filling without being heavy, and the mashed potatoes make every bite smooth and creamy. It’s also easy to make with simple pantry ingredients and comes together in one pot and one saucepan. Whether I’m making it for a meatless dinner or meal prepping for the week, it never disappoints. Hearty Lentil Stew with Creamy Mashed Potatoes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lentil stew:

Brown or green lentils (rinsed and drained)
Carrots, chopped
Celery, chopped
Onion, diced
Garlic, minced
Tomato paste
Diced tomatoes (canned)
Vegetable broth
Olive oil
Bay leaf
Thyme (fresh or dried)
Smoked paprika (optional)
Salt
Black pepper
Optional: spinach or kale for added greens

For the mashed potatoes:

Yukon gold or russet potatoes, peeled and chopped
Butter or vegan butter
Milk or plant-based milk
Salt
Black pepper
Optional: garlic powder or cream cheese for extra richness

Directions

For the stew:

I heat olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened, about 5–7 minutes.
I add the garlic, tomato paste, thyme, and paprika, and cook for another minute to bring out the flavor.
I stir in the lentils, diced tomatoes, broth, bay leaf, salt, and pepper.
I bring everything to a boil, then reduce to a simmer and cook uncovered for 30–35 minutes, or until the lentils are tender and the stew is thickened.
I stir in spinach or kale at the end if I’m using it, and let it wilt.
I remove the bay leaf, taste, and adjust seasoning as needed.

For the mashed potatoes:

I boil the potatoes in salted water until fork-tender, about 15–20 minutes.
I drain and mash them with butter, milk, salt, and pepper until smooth and creamy.
I adjust the texture with more milk if needed and keep them warm until serving.

To serve:
I spoon a generous scoop of mashed potatoes into a bowl or plate and ladle the lentil stew on top. I like to finish with a drizzle of olive oil or a sprinkle of fresh herbs.

Servings and timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Sometimes I use red lentils for a softer texture, though they cook faster and make the stew creamier. I’ve also added mushrooms for a meatier feel or sweet potatoes for extra sweetness. For a spicy version, I add chili flakes or a dash of hot sauce. If I want to make the dish completely vegan, I use dairy-free butter and plant milk in the mashed potatoes.

storage/reheating

I store the lentil stew and mashed potatoes separately in airtight containers in the fridge for up to 4 days. To reheat, I warm the stew on the stove or in the microwave with a splash of broth or water if it’s too thick. The mashed potatoes reheat best with a bit of added milk and a quick stir to bring back their creamy texture. Hearty Lentil Stew with Creamy Mashed Potatoes

FAQs

Can I freeze this lentil stew?

Yes, the stew freezes really well. I cool it completely and store it in freezer-safe containers for up to 2 months. I freeze the mashed potatoes separately, though they’re best eaten fresh.

What kind of lentils should I use?

I usually use green or brown lentils because they hold their shape well. Red lentils cook faster and make the stew more soft and creamy.

Can I make this ahead of time?

Yes, I often make both the stew and potatoes a day or two in advance. I reheat them just before serving and stir in a little liquid if needed.

How do I make it vegan?

I use olive oil or vegan butter and swap regular milk for unsweetened plant-based milk in the mashed potatoes.

What else can I serve this stew with?

It also works well over rice, polenta, or crusty bread. I’ve even used it as a filling for savory hand pies.

Conclusion

Hearty lentil stew with creamy mashed potatoes is one of those meals that’s both cozy and nourishing. It’s full of flavor, easy to make, and incredibly satisfying. Whether I’m eating plant-based or just want a comforting dish to warm up with, this recipe delivers every single time.