Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel. Source: EatingWell Magazine, September 2020

Adam Dolge


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; 13.3 g total fat; 5.9 g saturated fat; 24 mg cholesterol; 720 mg sodium. 1195 mg potassium; 68.3 g carbohydrates; 9.4 g fiber; 8 g sugar; 17.7 g protein; 3587 IU vitamin a iu; 49 mg vitamin c; 145 mcg folate; 236 mg calcium; 6 mg iron; 83 mg magnesium;