Kale & Lentil Stew with Mashed Potatoes⁠

Ingredients⁠

1 ½ pounds potatoes, peeled and cut into 1 1/2-inch chunk⁠
1 tablespoon extra-virgin olive oil⁠
1 medium onion, chopped⁠
2 cloves garlic, minced⁠
¾ teaspoon salt, divided⁠
¾ teaspoon ground pepper, divided⁠
3 cups vegetable or chicken broth⁠
1 (15 ounces) can low-sodium fire-roasted diced tomatoes⁠
¾ cup red lentils, rinsed⁠
4 ounces baby kale (5 cups)⁠
½ cup whole milk⁠
2 tablespoons butter⁠
⅓ cup grated Parmesan cheese⁠
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Directions:

Step 1⁠
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.⁠
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Step 2⁠
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.⁠
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Step 3⁠
Drain the potatoes and return them to the pot; add milk, butter, and the remaining 1/4 teaspoon of each pepper and salt. Mash to desired consistency. Stir in Parmesan.⁠
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Step 4⁠
Serve the stew over the mashed potatoes.⁠
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