(Makes about 4 large portions- double the recipe if you want some good leftovers)
For the lentil stew:
3/4 cup of diced carrots*
2 diced celery stalks*
1/2 cup of diced onion*
*sometimes you can find all of these pre-cut in a package together
1 cup of dry green lentils
4 cups of veggie broth
1/2 cup of canned coconut milk
s&p to taste
optional sprinkle of nutritional yeast
For the mashed potatoes:
(if in a time crunch you could skip this and swap for a baked potato)
About 1 bag of any type of potato (I used baby potatoes this time but sweet potatoes are good too)
2 tbsp of vegan butter
splash of any plant milk
sprinkle of garlic powder to taste
s&p to taste
Instructions: Add 1 cup of rinsed lentils w/ 4 cups of veggie broth to a medium pot over medium heat. Add carrots, celery, and onion and cook about 30 min until lentils are soft, adding more veggie broth if needed. Stir in coconut milk, s&p, and optional nutritional yeast for a richer flavor and the stew is done!
Boil chopped potatoes (I leave skin on) in a large pot about 15 min until soft. Drain water and put back in pot. Add all remaining ingredients besides the kale and either mash potatoes with fork or use an immersion blender, adding more milk if necessary. Put back on the stove on low heat and mix in your kale until is wilted into the potatoes.
Scoop mashed potatoes onto your plate (I like to push in the middle to make a little bowl out of them) and spoon lentil mixture in. Enjoy warm w/ sprinkle of fresh ground pepper.