Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel.

Adam Dolge
Source: EatingWell Magazine, September 2020


Recipe Summary

35 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add potatoes, cover and cook until tender, 10 to 15 minutes.

  • Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.

  • Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.

  • Serve the stew over the mashed potatoes.


To make ahead: Refrigerate stew (Step 2) for up 3 days.

Nutrition Facts

458 calories; protein 17.7g 35% DV; carbohydrates 68.3g 22% DV; exchange other carbs 4.5; dietary fiber 9.4g 37% DV; sugars 8.5g; fat 13.3g 21% DV; saturated fat 5.9g 29% DV; cholesterol 24mg 8% DV; vitamin a iu 3587IU 72% DV; vitamin c 48.9mg 82% DV; folate 144.7mcg 36% DV; calcium 236.2mg 24% DV; iron 5.6mg 31% DV; magnesium 83mg 30% DV; potassium 1195mg 34% DV; sodium 720.3mg 29% DV.