When the cold winter wind starts blowing, your body craves something truly hearty and warm.
This high protein lentil stew is the ultimate comfort food for your family. It is thick, savory, and served over the creamiest mashed potatoes. You get a complete, filling meal that feels like a big warm hug in a bowl. It is the perfect way to end a long day.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy winter weeknights. You want maximum nutrition with minimal stress during the cold months. It uses simple pantry staples like dry lentils and potatoes that are very affordable. You will love how the earthy lentils pair with the savory nutritional yeast in the potatoes. It is a healthy reset that actually tastes like a decadent treat.
Simple Cooking Method
Making this meal is incredibly straightforward and perfect for beginner cooks. You simply boil the potatoes while the stew simmers on another burner. There is no complicated equipment needed, just two basic pots and a masher. Even if you have never cooked lentils before, this method is completely foolproof and rewarding. You will have a gourmet-feeling meal on the table in an hour.
Ingredients You’ll Need
Most of these items are shelf-stable staples you likely already have in your pantry.
- 1 cup dry green lentils, rinsed
- 3 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, diced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1.5 lbs russet potatoes, peeled and cubed
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened soy milk
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Step-by-Step Directions
- Place cubed potatoes in a pot of salted water and bring to a boil.
- Cook for 15 to 20 minutes until the potatoes are fork-tender.
- In a separate large pot, heat olive oil over medium heat.
- Sauté the onion, carrots, and celery for about 6 minutes.
- Add minced garlic, thyme, and smoked paprika and cook for 1 minute.
- Stir in the lentils, vegetable broth, and diced tomatoes with juices.
- Bring to a boil, then reduce heat to low and cover the pot.
- Simmer for 30 to 35 minutes until the lentils are soft.
- Drain the cooked potatoes and return them to the warm pot.
- Mash the potatoes with soy milk and nutritional yeast until smooth.
- Season the potatoes and the finished stew with salt and pepper.
- Serve the lentil stew layered directly over the mashed potatoes.
Best Ways to Enjoy It
To serve, create a deep well in your fluffy mashed potatoes. Ladle the thick lentil stew right into the center for a beautiful presentation. Pair this with a crisp side salad or some crusty bread. It is the perfect meal for a cozy night in by the fire. Your family will love the combination of textures and flavors.
Storage & Reheating
This stew actually tastes even better the next day as flavors meld. Store leftovers in an airtight container in the fridge for four days. You can also freeze the lentil portion for a quick future dinner. Simply reheat on the stove with a splash of broth to keep it moist. It is a meal prep dream for busy parents during the week.
Tips for Best Results
- Don’t skip rinsing your lentils to remove any dust or debris.
- Cut your potatoes into even chunks so they all finish cooking together.
- Use a high-quality vegetable broth for the deepest savory flavor possible.
- Make the mashed potatoes extra fluffy by using a handheld mixer.
- Add a splash of lemon juice at the end for a bright finish.
- Swap russet potatoes for Yukon Gold if you want a waxier texture.
- Double the batch of stew to freeze for those extra busy nights.
Easy Flavor Ideas
- Add a handful of fresh spinach at the end for extra greens.
- Stir in a pinch of red pepper flakes for a spicy kick.
- Use sweet potatoes instead of russets for a harvest-inspired twist.
- Top with fresh parsley or chives for a pop of color.
Common Questions
Can I use red lentils?
I recommend sticking with green or brown lentils for this specific stew. Red lentils break down too much and will become a thick puree. Green lentils hold their tender shape much better against the potatoes.
Is this recipe gluten-free?
Yes, all the ingredients in this high protein lentil stew are naturally gluten-free. Just double-check your vegetable broth label to be completely certain. It is a safe and delicious option for sensitive tummies.
I hope this meal brings as much warmth to your table as it does to mine. It is proof that simple ingredients can make the most satisfying dinner. Enjoy every cozy bite!
— Katie Wood
Ingredients
- 1 cup dry green lentils, rinsed
- 3 cups vegetable broth
- 1 medium yellow onion, diced
- 2 cloves garlic , minced
- 2 medium carrots , sliced
- 2 stalks celery , diced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1.5 lbs russet potatoes, peeled and cubed
- 1/4 cup nutritional yeast
- 1/2 cup unsweetened soy milk
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place cubed potatoes in a pot of salted water, bring to a boil, and cook for 15 to 20 minutes until tender.
- In a separate large pot, heat olive oil over medium heat and sauté onion, carrots, and celery for 6 minutes.
- Add minced garlic, thyme, and smoked paprika to the vegetables and cook for 1 minute until fragrant.
- Stir in the lentils, vegetable broth, and diced tomatoes with their juices.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30 to 35 minutes until lentils are soft.
- Drain the cooked potatoes and return them to the pot.
- Mash the potatoes with soy milk and nutritional yeast until smooth, seasoning with half of the salt and pepper.
- Season the finished lentil stew with the remaining salt and pepper.
- Serve the lentil stew layered directly over a portion of the mashed potatoes.
