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A bowl of thick brown lentil stew served over creamy white mashed potatoes garnished with herbs.

High Protein Lentil Stew Over Mashed Potatoes

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Place cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until fork-tender.
  2. 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.
  3. Add minced garlic, tomato paste, thyme, and smoked paprika to the vegetables. Cook for 2 minutes while stirring constantly.
  4. 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.
  5. Drain the cooked potatoes and return them to the pot. Add Greek yogurt, soy milk, salt, and pepper. Mash until smooth and creamy.
  6. Stir the nutritional yeast into the finished lentil stew to enhance protein content and savory flavor.
  7. Divide the mashed potatoes into four bowls and ladle the thick lentil stew over the top. Garnish with fresh herbs if desired.