Description
A hearty lentil stew served with creamy mashed potatoes.
Ingredients
Scale
- 1 cup lentils
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon thyme
- Salt to taste
- Black pepper to taste
- 4 large potatoes, peeled and cubed
- 1/4 cup milk
- 2 tablespoons butter
Instructions
- Rinse the lentils under cold water.
- In a pot, sauté onion, carrots, and celery until soft.
- Add garlic, cumin, and thyme; cook for 1 minute.
- Add lentils and vegetable broth; simmer for 30 minutes.
- In another pot, boil potatoes until tender.
- Drain and mash the potatoes with milk and butter.
- Season lentil stew with salt and pepper.
- Serve lentil stew with a side of mashed potatoes.
Notes
- Adjust seasoning to your taste.
- Use vegetable broth for a vegan option.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 10mg
Keywords: Lentil Stew, Mashed Potatoes, Vegan Recipe