Kale & Lentil Stew with Mashed Potatoes
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
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 of each pepper and salt. Mash to desired consistency. Stir in Parmesan.
Serve the stew over the mashed potatoes.