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
- 2-3 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
