Fire-roasted tomatoes add slightly smoky flavor to red lentils.
The addition of mashed potatoes gives this an upside-down shepherd’s pie feel.
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.
Remove from heat and cover to keep warm.
Mash to desired consistency.
Serve the stew over the mashed potatoes.
Tips
To make ahead: Refrigerate stew (Step 2) for up 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
