The Ultimate High Protein Lentil Stew That Beats Meat Every Time
This High Protein Lentil Stew is the ultimate cozy comfort food. Thick, savory lentils served over creamy mashed potatoes for a plant-based powerhouse meal.
There is something magical about the smell of savory herbs on a crisp autumn evening.
You want comfort. You want warmth. But you also want to feel fueled and energized after dinner.
This High Protein Lentil Stew is the answer to your cravings. It is thick, rich, and incredibly satisfying. You won’t even miss the meat.
Why This Recipe Is a Winner
This dish is the king of healthy comfort food. It hits all the right notes for a cozy night in.
You get a massive protein boost from the lentils and Greek yogurt. It is budget-friendly and uses simple pantry staples.
This recipe is perfect for your Sunday meal prep. It stays fresh and delicious all week long. Your future self will thank you for this nutritious reset.
How It Comes Together
Making this stew is surprisingly simple. You just simmer and mash. The lentils do most of the work while you relax.
Even if you are new to plant-based cooking, you can do this. It is a one-pot wonder for the lentils. The potatoes are just as easy.
Ingredients You’ll Need
We are using seasonal produce and hearty staples to build deep flavor.
- 1.5 cups dry brown lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1.5 lbs Yukon Gold potatoes, peeled and cubed
- 0.5 cup non-fat Greek yogurt
- 0.25 cup unsweetened soy milk
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 3 tbsp nutritional yeast
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp cracked black pepper
- 1 tbsp olive oil
Step-by-Step Directions
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- While potatoes cook, heat olive oil in a separate large pot over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until softened.
- Add minced garlic, tomato paste, thyme, and smoked paprika to the vegetables. Cook for 2 minutes while stirring constantly.
- Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes until lentils are tender and liquid is mostly absorbed.
- Drain the cooked potatoes and return them to the pot. Add Greek yogurt, soy milk, salt, and pepper. Mash until smooth and creamy.
- Stir the nutritional yeast into the finished lentil stew to enhance protein content and savory flavor.
- Divide the mashed potatoes into four bowls and ladle the thick lentil stew over the top. Garnish with fresh herbs if desired.
Best Ways to Enjoy It
Serve this warm in a deep bowl. The creamy potatoes soak up all that savory lentil gravy.
Pair it with a side of steamed kale. A slice of crusty sourdough bread is also a great choice.
This is the ultimate meal for a rainy Tuesday night. It feels like a warm hug in a bowl.
Storage & Reheating
This stew actually tastes better the next day. Store the lentils and potatoes in airtight containers.
They will stay fresh for up to five days. Reheat in the microwave or on the stove. Add a splash of broth if the stew gets too thick. Meal prep sorted!
Recipe Tips for Best Results
- Use Yukon Gold potatoes for the creamiest texture possible.
- Do not overcook the lentils or they will turn into mush.
- Rinse your lentils thoroughly to remove any debris or dust.
- Keep the heat low during the simmer to prevent burning.
- The nutritional yeast adds a cheesy, savory depth you shouldn’t skip.
- Season with extra salt at the very end if needed.
Ways to Switch It Up
- Swap the potatoes for mashed cauliflower for a lower carb option.
- Add a handful of spinach at the end for extra greens.
- Use smoked sea salt for an even deeper flavor profile.
- Top with a dollop of extra Greek yogurt for more tang.
Quick Answers
Can I use red lentils?
Red lentils break down too much for this specific stew. Stick with brown or green lentils for texture.
Is this recipe freezer-friendly?
Yes, the lentil stew freezes beautifully. The potatoes may change texture slightly but are still delicious.
You are going to love how this makes you feel! Tag me when you make it.
— Jasmine
Ingredients
Method
- Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
- While potatoes cook, heat olive oil in a separate large pot over medium heat. Sauté onion, carrots, and celery for 6-8 minutes until softened.
- Add minced garlic, tomato paste, thyme, and smoked paprika to the vegetables. Cook for 2 minutes while stirring constantly.
- Pour in the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer, covered, for 35-40 minutes until lentils are tender and liquid is mostly absorbed.
- Drain the cooked potatoes and return them to the pot. Add Greek yogurt, soy milk, salt, and pepper. Mash until smooth and creamy.
- Stir the nutritional yeast into the finished lentil stew to enhance protein content and savory flavor.
- Divide the mashed potatoes into four bowls and ladle the thick lentil stew over the top. Garnish with fresh herbs if desired.
