Creamy Nordic Potato-Lentil Stew with Fresh Dill
This creamy Nordic potato-lentil stew marries velvety potatoes, hearty lentils and a burst of fresh dill for instant Scandinavian coziness in a bowl. Ready with everyday pantry staples, it’s pure plant-based comfort for any chilly evening.
Servings 3
Calories 414kcal
Equipment
- Chef’s knife
- cutting board
- Large pot with lid
- Wooden spoon
- Measuring cups / spoons
Ingredients
- 450 g waxy potatoes peeled and cut into 1 cm cubes
- 150 g dried green or brown lentils rinsed
- 1 medium onion ≈100 g, finely diced
- 1 medium carrot ≈100 g, diced
- 1 small leek ≈100 g, halved lengthwise, rinsed and sliced thinly
- 1 tbsp 10 g cold-pressed rapeseed (canola) oil
- 750 ml low-salt vegetable stock
- 1 bay leaf
- ½ tsp kosher salt adjust to taste
- ¼ tsp freshly ground black pepper
- 1 tbsp whole-grain mustard
- 100 ml oat cooking cream or other unsweetened oat milk
- 15 g fresh dill fronds chopped (reserve a few for garnish)
- Optional: zest of ½ organic lemon for brightness
Instructions
Prep vegetables
- Peel potatoes; cut into 1 cm cubes.
- Dice onion and carrot.
- Slice leek thinly after thorough rinsing.
- Rough-chop dill; set aside.
Sweat aromatics
- Heat rapeseed oil in the pot over medium heat.
- Add onion, carrot and leek; cook 4 min, stirring, until translucent.
Simmer stew
- Stir in lentils, potato cubes, bay leaf, salt and pepper.
- Pour in vegetable stock, bring to a boil, reduce to low, cover and simmer 25 min, until lentils are tender and potatoes soft.
Finish & cream
- Remove bay leaf.
- Stir in mustard, oat cream and most of the dill (reserve some for garnish).
- Simmer 3 min uncovered; adjust seasoning. Add lemon zest if using.
Serve
- Ladle into warm bowls, garnish with remaining dill fronds.
Notes
Serving suggestions:
Serve with a slice of rye bread or crispbread. A light beetroot salad pairs well and keeps the meal within a Nordic theme.
A cozy Nordic bowl calls for something crisp and uncomplicated in the glass. Try a chilled, dry Cider brut—the gentle apple fruit and lively bubbles brighten the earthy potatoes and dill while cutting through the stew’s creaminess. If you prefer to stay alcohol-free, pour sparkling mineral water and finish it with a quick squeeze of lemon plus a dill sprig; this simple “flavoured water” refreshes the palate without competing with the dish’s subtle flavors.
Allergens:
- Gluten (from oat cooking cream)
- Mustard (from whole-grain mustard)
- Celery (may be present in vegetable stock - check product label)
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Scrub the potatoes instead of peeling them to reduce waste and retain nutrients
- Freeze onion, carrot, and leek trimmings in a zip-top bag; once full, simmer them to make free vegetable broth for future soups
- Cook the stew in a rice cooker with a soup function to reduce energy consumption
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Store leftovers in the fridge—they reheat beautifully the next day
- Buy locally grown vegetables to support regional farmers and reduce food miles
- Fair warning: no matter how much dill you buy or grow in your garden, your guinea pigs 🐹 will devour it all in seconds
- Consider growing herbs at home—even a small windowsill herb garden reduces packaging and transportation while providing fresh flavors year-round