Servings: 4 bowls
Calories: 350kcal
Equipment
- Pot
- Stove
- Mixing bowl
Ingredients
For the Stew
- 1 cup lentils a great source of plant-based protein
- 4 cups vegetable broth choose low-sodium varieties
- 1 onion, chopped adds a sweet, aromatic base
- 2 carrots, diced for natural sweetness
- 2 celery stalks, diced enhances the stew's flavor
- 2 cloves garlic, minced infuses the dish with aroma
- 1 teaspoon cumin adds warmth
- 1 teaspoon thyme herbaceous aroma
- Salt to taste adjust according to preference
- Black pepper to taste adds spice
For the Mashed Potatoes
- 4 large potatoes, peeled and cubed foundation for creamy mashed potatoes
- 1/4 cup milk can substitute with plant-based milk
- 2 tablespoons butter adds richness
Instructions
Stew Preparation
- Rinse the lentils under cold water until the water runs clear.
- Sauté the chopped onion, diced carrots, and diced celery in a pot over medium heat until soft, about 5-7 minutes.
- Add the minced garlic, cumin, and thyme; cook for an additional minute.
- Incorporate the rinsed lentils and vegetable broth; bring to a boil, then simmer for 30 minutes.
Mashed Potatoes Preparation
- Boil the cubed potatoes in a separate pot until fork-tender, about 15 minutes.
- Mash the drained potatoes with the milk and butter until smooth.
- Adjust the milk quantity for desired consistency.
Final Steps
- Season the lentil stew with salt and pepper to taste.
- Serve the stew in bowls topped with a side of creamy mashed potatoes.
Notes
Garnish with fresh parsley for added freshness if desired.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 60g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 600mg | Potassium: 800mg | Fiber: 12g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 4mg
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