Can I make Hearty Lentil Stew with Creamy Mashed Potatoes ahead of time?

Absolutely. The stew tastes even better the next day. Make it, cool it, and store it in the fridge. Reheat on the stove with a splash of broth or water.

What lentils work best for this recipe?

Brown or green lentils are ideal because they hold their shape nicely. Red lentils cook faster but get mushy, which can still be delicious—just more “thick soup” than stew.

Can I freeze the lentil stew?

Yes! Freeze the stew in airtight containers for up to about 3 months. Mashed potatoes can be frozen too, but they sometimes change texture slightly when reheated. Still totally workable—just stir in a little milk or butter to bring them back to life.

Can I add more veggies or protein?

For sure. Mushrooms, zucchini, spinach, or kale all work well. If you want extra protein, you can add chickpeas or even serve with a side of roasted chicken for the non-vegetarian folks.

4 Easy Steps to Lentil Stew with Creamy Mashed Potatoes

Description

Lentil Stew with Creamy Mashed Potatoes is cozy comfort food in a bowl—rich lentil-and-veggie stew spooned over fluffy mashed potatoes. Filling, budget-friendly, and perfect for busy weeknights.

Ingredients

Scale

For the Lentil Stew

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 1/2 cups dried brown or green lentils, rinsed
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 bay leaf
1 tablespoon tomato paste
1 can (400g) diced tomatoes
4 cups vegetable broth
Salt and pepper, to taste
2 tablespoons chopped fresh parsley

For the Creamy Mashed Potatoes

4 large potatoes, peeled and chopped
1/4 cup plant-based milk or regular milk
2 tablespoons dairy-free butter or regular butter
Salt, to taste
Optional: garlic powder or fresh chives

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Instructions

Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2–3 minutes.
Add carrots and celery. Cook 5 minutes, stirring occasionally.
Stir in cumin, smoked paprika, and tomato paste. Mix well.
Add lentils, diced tomatoes, bay leaf, and vegetable broth. Bring to a boil.
Reduce heat to low, cover, and simmer 30–35 minutes, or until lentils are tender. Stir occasionally (add more broth if needed).
Meanwhile, boil potatoes in salted water until fork-tender, 15–20 minutes.
Drain potatoes and mash with milk, butter, and salt. Add garlic powder or chives if using.
Remove bay leaf from the stew. Season with salt and pepper, then stir in parsley.
Serve the stew over mashed potatoes. Garnish with extra herbs if you’d like.

Notes

Make it vegan: Use plant-based milk and dairy-free butter (and check your broth).

Thicker stew: Simmer uncovered for 5–10 minutes.

Too thick: Add a splash of broth or water and stir.

Storage: Keep leftovers in the fridge for 3–4 days. (Stew reheats beautifully—add a splash of broth.)

Freezing: Freeze the stew up to 3 months. Mashed potatoes can be frozen too, but may need extra milk/butter when reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1/6 of recipe)
Calories: 426 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 75 g
Fiber: 12 g
Protein: 17 g
Cholesterol: 11 mg