Vegan Lentil Stew with Mashed Potatoes
A hearty, comforting vegan lentil stew served over creamy dairy-free mashed potatoes. Rich, savory, and perfect for a cozy meal.
Equipment
- Large Pot
- Potato Masher
- Saucepan
Ingredients
Lentil Stew
- 1 tbsp olive oil
- 1 onion diced
- 3 garlic cloves minced
- 2 carrots chopped
- 1 celery stalk chopped
- 1.5 cups dry brown or green lentils rinsed
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp thyme dried
- salt and pepper to taste
Mashed Potatoes
- 4 medium potatoes peeled and cubed
- ⅓ cup plant-based milk unsweetened
- 2 tbsp vegan butter
- salt to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes.
- Add lentils, smoked paprika, thyme, salt, and pepper. Stir to combine.
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes or until lentils are tender.
- While the stew cooks, place potatoes in a saucepan, cover with water, and boil for 15 minutes until soft.
- Drain potatoes and mash them with plant-based milk, vegan butter, and salt until creamy.
- Taste and adjust seasoning in the lentil stew, then serve it warm over a bed of mashed potatoes.
Notes
For extra richness, add a splash of coconut milk to the lentil stew. You can also stir in spinach during the last 5 minutes of cooking.