Ingredients
Scale
- 1 tbsp olive oil
- 1 cup dry green or brown lentils
- 4 cups vegetable broth
- 2 carrots, sliced
- 1 onion, diced
- 3 garlic cloves, minced
- 4 large potatoes, peeled and chopped
- 1 cup milk
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion, sliced carrots, and celery; cook until soft (5-7 minutes).
- Stir in minced garlic and cook for another minute. Add lentils, diced tomatoes (with juice), vegetable broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are soft. Stir occasionally.
- While the stew simmers, boil peeled and chopped potatoes in salted water until tender. Drain and mash with butter, milk, salt, and pepper until smooth.
- Serve by placing mashed potatoes on each plate and ladling the warm lentil stew over the top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 15mg