Lentil Mushroom Stew over Mashed Potatoes Recipe

If you’re looking for comfort in a bowl, this Lentil Mushroom Stew over Mashed Potatoes is your new best friend. Brimming with hearty lentils, earthy mushrooms, and velvety mashed potatoes, it’s a dish that wraps you in a warm hug with every bite.

Why You’ll Love This Recipe

  • Plant-Based Comfort: This dish proves that comfort food can be hearty, nourishing, and entirely plant-powered.
  • Simple Ingredients: Made with everyday ingredients you likely already have on hand, yet it packs a punch of flavor.
  • Versatile and Adaptable: Easily swap ingredients to suit dietary needs or taste preferences, making it a dish for everyone.
Lentil Mushroom Stew over Mashed Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Lentil Mushroom Stew over Mashed Potatoes lies in its simplicity. These ingredients may be humble, but each plays a crucial role in building layers of flavor, texture, and color.

  • Yellow Potatoes: Leave some skin on for added texture and nutrients; they mash beautifully.
  • Shallots: Their delicate flavor gives a subtle sweetness to the stew.
  • Cremini Mushrooms: These add an earthy depth that complements the hearty lentils perfectly.
  • Green Lentils: Providing a satisfying bite and an excellent source of protein.
  • Fresh Thyme: This herb infuses the stew with a fragrant aroma that’s truly irresistible.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feel free to put your spin on Lentil Mushroom Stew over Mashed Potatoes. It’s incredibly forgiving and adaptable to your pantry or dietary needs.

  • Swap the Lentils: Try red or brown lentils for a softer texture and slightly different flavor profile.
  • Herb Swap: Use rosemary or even sage in place of thyme for a new herbal note.

How to Make Lentil Mushroom Stew over Mashed Potatoes

Step 1: Sauté the Aromatics

Start by heating a large rimmed pan over medium. Add your choice of oil or water along with shallots, letting their aroma greet your senses as they sizzle for a couple of minutes.

Step 2: Cook the Mushrooms

Bump up the heat to medium-high. Add the mushrooms and a splash of coconut aminos, stirring them around as they release their savory goodness. Sprinkle in salt, pepper, and let them become golden.

Pro Tips for Making Lentil Mushroom Stew over Mashed Potatoes

  • Perfect Mushroom Sear: Avoid overcrowding the pan for perfect browning and flavor.
  • Lentil Soak: If you have time, soak lentils overnight for an even creamier consistency.
  • Flavor Boost: Adding a dollop of tomato paste enriches the stew’s depth, but feel free to skip if you’re after a milder taste.

How to Serve Lentil Mushroom Stew over Mashed Potatoes

Lentil Mushroom Stew over Mashed Potatoes Recipe - Recipe Image

Garnishes

A sprinkle of fresh parsley or a dash of vegan parmesan cheese can elevate the presentation and taste of your final dish effortlessly.

Side Dishes

Pair this dish with a simple green salad tossed in a light vinaigrette or some crusty bread to soak up every bit of that sensational stew.

Creative Ways to Present

For a bistro-style serving, place mashed potatoes in the center of each plate and spoon the luscious stew around it, allowing the colors to speak for themselves.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in airtight containers in the fridge for up to four days; they taste even better as the flavors meld together.

Freezing

For longer storage, freeze the stew in portions. Make sure it’s cool before sealing to prevent freezer burn, and enjoy within a month for optimal flavor.

Reheating

Warm it up gently on the stovetop or microwave. Add a splash of broth if necessary to return it to its original creamy consistency.

FAQs

  1. Can I use other types of mushrooms for this stew?

    Absolutely! Feel free to mix and match your favorite mushrooms, such as shiitake or portobello, to personalize the stew’s flavor and texture.

  2. What’s the best way to mash the potatoes?

    For the fluffiest texture, use a potato masher or a ricer, adding almond milk or broth gradually until you’ve reached your preferred creaminess.

  3. Is it necessary to soak lentils before cooking?

    It’s optional. Soaking lentils can reduce cooking time and improve digestibility, but they cook perfectly well without soaking if time is short.

  4. Can this dish be made oil-free?

    Yes, simply substitute oil with water or additional vegetable broth during cooking to keep it oil-free without sacrificing moisture.

Final Thoughts

This Lentil Mushroom Stew over Mashed Potatoes is more than just a meal—it’s an experience. Set aside some time to enjoy the cooking process and savor each spoonful. I wholeheartedly encourage you to try it; your taste buds will thank you!

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Lentil Mushroom Stew over Mashed Potatoes Recipe

Lentil Mushroom Stew over Mashed Potatoes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 140 reviews
  • Author: Jasmine
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 side servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Plant-Based, Vegetarian
  • Diet: Vegan

Description

This hearty Lentil Mushroom Stew is served over creamy mashed potatoes, offering a plant-based, nutritious, and flavorful meal. Perfect for a comforting dinner, it combines the earthiness of mushrooms, the richness of lentils, and the smoothness of mashed potatoes, all in one bowl.


Ingredients

Units Scale

Potatoes

  • 1 pound yellow potatoes, peeled and quartered
  • Sea salt + black pepper to taste
  • 1-2 Tbsp olive oil (or additional almond milk/vegetable broth for oil-free)
  • 2-4 Tbsp unsweetened almond milk or vegetable broth

Mushroom Lentil Gravy

  • 1 Tbsp water (or avocado/olive oil)
  • 1/2 cup chopped shallot
  • 2 cups sliced cremini or button mushrooms
  • 1-2 Tbsp coconut aminos
  • Pinch of salt and pepper
  • 2 Tbsp chopped fresh thyme (or dried rosemary)
  • 2/3 cup dry green lentils, rinsed and drained
  • 23 cups vegetable broth
  • 1 Tbsp tomato paste (optional)
  • 2 Tbsp mashed potatoes (from above recipe) for thickening

Garnish (optional)

  • Fresh chopped parsley
  • Vegan Parmesan Cheese

Instructions

  1. Saute shallots: Heat a large rimmed pan over medium heat. Add 1 Tbsp water or oil, then the chopped shallot, and sauté for 2 minutes, stirring occasionally.
  2. Add mushrooms: Add sliced cremini mushrooms and coconut aminos to the pan. Increase heat to medium-high and cook for about 5 minutes, stirring frequently. Season with a pinch of salt and pepper.
  3. Cook lentil mixture: Stir in chopped thyme, rinsed lentils, and 2 cups vegetable broth. Bring to a low boil over medium-high heat. Reduce the heat to low and simmer for about 20 minutes, stirring occasionally and adding more broth if necessary to prevent sticking or dryness.
  4. Prepare mashed potatoes: While the lentils simmer, place potatoes in a large pot, cover with water, and bring to a boil. Cook for 12-15 minutes until tender. Drain and mash with salt, pepper, olive oil or almond milk until fluffy.
  5. Combine and thicken: When lentils are tender, taste and adjust seasoning. If desired, add tomato paste for deeper flavor. Turn off heat and stir in 2 Tbsp mashed potatoes to thicken the stew further. Let rest a few minutes to deepen flavors.
  6. Serve: Divide mashed potatoes onto plates, spoon lentil mushroom gravy on top, and garnish with parsley, vegan parmesan, or thyme if desired.

Notes

  • Nutrition estimates are based on using 1 Tbsp oil and do not include optional toppings.
  • This recipe serves 2 as an entrée or 4 as a side dish.
  • For an oil-free version, use extra vegetable broth or water during sautéing.
  • Make-ahead tip: The stew can be refrigerated for up to 4 days or frozen for up to 1 month; reheat on stovetop or in oven at 350°F.

Nutrition

  • Serving Size: 1 plate (about 1 cup stew over 1 cup mashed potatoes)
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 8 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 12 g
  • Protein: 16 g
  • Cholesterol: 0 mg

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