Description
A hearty and nourishing lentil stew served over creamy mashed potatoes, perfect for a comforting meal any day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (chopped)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 1 cup brown or green lentils (rinsed)
- 1 cup red lentils (rinsed)
- 1/2 cup quinoa (rinsed)
- 4 cups vegetable broth
- 14.5 ounce can diced tomatoes (undrained)
- 1 cup firm tofu (cubed, optional)
- 2 tablespoons nutritional yeast
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper (to taste)
- 2 pounds potatoes (peeled and cubed)
- 1/2 cup plain Greek yogurt (or plant-based protein yogurt)
- 1/4 cup butter (or vegan butter)
- 1 scoop unflavored or savory plant-based protein powder
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the rinsed lentils, quinoa, vegetable broth, diced tomatoes, optional tofu cubes, nutritional yeast, dried thyme, dried rosemary, and bay leaves. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 40-50 minutes, or until the lentils and quinoa are tender.
- While the stew is simmering, prepare the mashed potatoes by placing the peeled and cubed potatoes in a large pot and covering with salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and return them to the pot. Add the Greek yogurt, butter, protein powder, salt, and pepper. Mash until smooth and creamy.
- Once the lentil stew is done, remove the bay leaves and adjust seasoning if necessary.
- To serve, place a scoop of mashed potatoes in a bowl and ladle the hot lentil stew over the top.
Notes
Store leftovers in airtight containers. The stew can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 16g
- Protein: 24g
- Cholesterol: 15mg