Lentil And Vegetable Stew With Creamy Mash

LENTIL AND VEGETABLE STEW WITH CREAMY MASH

This is a hearty, comforting stew with brown lentils, carrots, peas and tomatoes served over soft mashed potatoes. Similar to a lentil bredie.

• Serves: 4 to 6 people
• Preparation time: 15 minutes
• Cooking time: 45 minutes

Ingredients:

For the lentil stew:

• 250 ml brown lentils (about 200 g), rinsed
• 45 ml olive oil or sunflower oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 medium carrots, peeled and diced into cubes
• 1 stalk celery, finely chopped
• 1 medium tomato, chopped or 200 g canned chopped tomatoes
• 15 ml tomato paste
• 5 ml ground cumin
• 5 ml ground paprika
• 2 ml ground black pepper
• 5 ml salt, plus more to taste
• 5 ml dried mixed herbs or thyme
• 750 ml vegetable stock or water
• 80 ml frozen peas (about 60 g)
• 15 ml fresh parsley, chopped

• 1 kg potatoes, peeled and quartered
• 10 ml salt for cooking water
• 60 g butter
• 125 ml warm milk
• 2 ml white pepper
• pinch of nutmeg, optional

Method:

1. Prepare the lentils. Rinse the brown lentils under cold water and drain. Set aside.

2. Start the base. Heat the 45 ml oil in a large pot over medium heat. Add the chopped onion and saute for 4 to 5 minutes until soft and translucent. Add the garlic, cumin, paprika and mixed herbs and fry for another 30 seconds until fragrant.

3. Add the vegetables. Add the diced carrots, celery, chopped tomato and tomato paste. Stir well and cook for 3 to 4 minutes so the vegetables start to soften and the tomato paste darkens slightly.

4. Simmer the stew. Add the rinsed lentils, 5 ml salt, black pepper and 750 ml vegetable stock. Bring to a boil, then reduce heat to low, cover and simmer for 25 to 30 minutes until lentils are tender but not mushy. Stir occasionally and add a little more water if it gets too thick.

5. Make the mash while the stew cooks. Place potatoes in a pot with enough cold water to cover and add 10 ml salt. Boil for 15 to 20 minutes until very soft. Drain well, then add 60 g butter, 125 ml warm milk, white pepper and nutmeg. Mash until smooth and creamy. Cover to keep warm.

6. Finish the stew. When lentils are cooked, stir in the 80 ml frozen peas and cook for 3 to 4 minutes. Taste and adjust salt and pepper. The stew should be thick and saucy, not dry.

7. Serve. Spoon a generous portion of creamy mash into a bowl, make a small hollow in the centre and ladle the hot lentil and vegetable stew over the top. Sprinkle with chopped parsley and a drizzle of olive oil if you like.