🌿 Mediterranean Lentil Stew on Mashed Potatoes
🥘 Ingredients
For the Lentil Stew:
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 red bell pepper, diced
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp ground cinnamon (optional, for warmth)
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1 cup dried green or brown lentils, rinsed
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1 can (14 oz) diced tomatoes
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3 cups vegetable broth (or more as needed)
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2 tbsp tomato paste
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1 tsp dried oregano
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1 tsp dried thyme
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1 bay leaf
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Salt & black pepper to taste
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2 cups fresh spinach or kale (stirred in at the end)
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Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
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2 lbs potatoes (Yukon gold or russet), peeled and cubed
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3 tbsp butter or olive oil
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½ cup warm milk (or plant-based milk)
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Salt & pepper to taste
👩🍳 Instructions
1. Cook the potatoes:
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Boil potatoes in salted water until fork-tender (about 15 minutes).
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Drain, mash with butter and milk, season with salt & pepper. Keep warm.
2. Make the stew:
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In a large pot, heat olive oil. Sauté onion, carrots, celery, and bell pepper for 5–7 minutes until softened.
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Add garlic, cumin, paprika, and cinnamon. Stir for 1 minute until fragrant.
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Stir in lentils, tomato paste, diced tomatoes, oregano, thyme, bay leaf, and broth.
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Bring to a boil, then reduce to simmer. Cover and cook for 25–30 minutes until lentils are tender.
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Add spinach/kale at the end, stir until wilted. Season with salt & pepper.
3. Serve:
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Place a scoop of mashed potatoes in a bowl, top generously with lentil stew, and sprinkle with fresh parsley.
❓Q&A
Q: Can I use red lentils instead of green/brown?
A: Red lentils cook much faster and break down into a softer texture, making the stew more like a thick dal. For this recipe, green or brown lentils hold shape better, but red lentils can work if you prefer creamier.
Q: Can I make this vegan?
A: Yes! Use olive oil instead of butter and plant-based milk for the mashed potatoes.
Q: How can I make it spicier?
A: Add a pinch of chili flakes or harissa paste when sautéing the vegetables.
Q: Can I store leftovers?
A: Yes. The stew keeps in the fridge for up to 4 days or in the freezer for up to 2 months. Mashed potatoes are best fresh but can be refrigerated for 3 days.
Q: What can I serve on the side?
A: A crisp cucumber-tomato salad, pita bread, or roasted vegetables pair wonderfully.
