🥫 1 cup dry lentils (brown or green, rinsed)
🧅 1 small onion (chopped)
🥕 1 carrot (diced)
🌿 2 celery stalks (chopped, optional)
🧄 3 cloves garlic (minced)
🍅 1 can (14 oz) diced tomatoes
🥣 3 cups vegetable broth
🥄 1 tablespoon tomato paste
🌿 1 teaspoon dried thyme or Italian seasoning
🧂 ½ teaspoon salt & black pepper (adjust to taste)
🌶 ¼ teaspoon smoked paprika (optional, for depth of flavor)
🥄 1 tablespoon soy sauce or tamari (for umami boost)
For the Mashed Potatoes:
🥔 4 large potatoes (peeled and cubed)
🥛 ½ cup unsweetened plant-based milk (almond, oat, or soy)
🛢 2 tablespoons vegan butter or olive oil
🧄 1 teaspoon garlic powder (optional, for extra flavor)
🧂 Salt & pepper (to taste)
2. Instructions
📌 1. Cook the Lentil Stew
- Heat a pot over medium heat with a little olive oil.
- Sauté onion, carrots, celery, and garlic for 5 minutes until soft.
- Stir in tomato paste, diced tomatoes, lentils, vegetable broth, and seasonings.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally, until lentils are tender.
- Stir in soy sauce, adjust seasoning, and let simmer for 5 more minutes.
📌 2. Make the Mashed Potatoes
- While the stew is cooking, boil potatoes in salted water for 15 minutes until fork-tender.
- Drain and mash with vegan butter, plant-based milk, garlic powder, salt, and pepper until creamy.
📌 3. Serve & Enjoy! 🍽️
- Scoop mashed potatoes onto plates and top with a generous serving of lentil stew.
- Garnish with fresh parsley or black pepper and enjoy!
