Description
A wholesome dish delivering a satisfying combination of flavors while providing a comforting embrace on a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1½ cups dried brown or green lentils, rinsed
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 can diced tomatoes (400 g)
- 4 cups vegetable broth
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
- 4 large potatoes, peeled and chopped
- ¼ cup plant-based or regular milk
- 2 tablespoons dairy-free or regular butter
- Salt, to taste
- Optional: garlic powder or chopped chives
Instructions
- Begin by placing a large pot on the stove, adding olive oil, and heating it over medium heat. Once the oil is warm, toss in the finely chopped onion and minced garlic. Stir occasionally for about 2–3 minutes until the onion becomes translucent and fragrant.
- Once the onions and garlic are ready, it’s time to introduce the chopped carrots and celery to the pot. Stir these vegetables in and let them cook for an additional 5 minutes.
- Now, sprinkle in the ground cumin and smoked paprika, along with a tablespoon of tomato paste. Use a spatula to mix everything thoroughly.
- Next, pour in the rinsed lentils and the can of diced tomatoes. Don’t forget to add the bay leaf and the vegetable broth. Bring this mixture to a rolling boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 30–35 minutes.
- While the stew is bubbling, prepare your potatoes. Place the peeled and chopped potatoes into a pot filled with salted water. Boil them for approximately 15–20 minutes until they reach a soft consistency.
- Once the potatoes are tender, drain them well and return them to the pot. Add the milk and butter, and season with salt. Use a potato masher or hand mixer to mash the potatoes until they achieve your desired texture.
- By this time, the stew should be well-cooked. Carefully remove the bay leaf and taste the stew; add salt and pepper as necessary. Stir in chopped parsley.
- To serve, spoon generous amounts of mashed potatoes into individual bowls and top each serving with a hearty ladle of lentil stew.
Notes
This stew keeps well in the refrigerator and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 700 mg
- Protein: 18 g