Lentil Mushroom Stew over Mashed Potatoes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 (side servings*)
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Calories
276 kcal
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Course
Main Course
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Cuisine
Vegan
Lentil Mushroom Stew over Mashed Potatoes
Description
This recipe combines a vegetable-based mushroom lentil stew served atop a bed of mashed yellow potatoes. The stew begins by sautéing shallots and sliced cremini mushrooms with a splash of coconut aminos, salt, pepper, and fresh thyme. Green lentils are then added with vegetable broth and optionally tomato paste, simmering until the lentils are tender and the mixture thickens.
The mashed potatoes are prepared separately by boiling peeled and quartered yellow potatoes, then mashing them with salt, pepper, olive oil, and almond milk or broth for creaminess and moisture. The mashed potatoes provide a soft, fluffy base that complements the savory, earthy stew with its tender mushrooms and mildly spiced lentils.
This dish can serve as a main course or side dish. The stew's texture is thickened partly by stirring in some mashed potatoes, ensuring a cohesive topping over the potato base. The recipe accommodates dietary preferences by suggesting alternatives for fat and plant-based liquids. Fresh parsley and vegan parmesan can garnish the dish for added flavor and presentation.
Portion guidance notes it serves two heartily as an entrée or four as a side. Soaking lentils overnight before cooking can aid digestion. Adjust broth as needed during simmering to maintain desired consistency. Leaving some potato skin on when mashing offers additional texture.
Ingredients
POTATOES
- 1 pound yellow potato peeled and quartered evenly, some skin left for texture
- salt to taste
- black pepper to taste
- 1-2 Tbsp olive oil if avoiding oil, add more almond milk or vegetable broth
- 2-4 Tbsp almond milk unsweetened, or vegetable broth for added moisture
MUSHROOM LENTIL GRAVY
- 1 Tbsp water (or avocado or olive oil)
- 1/2 cup shallot chopped
- 2 cups cremini mushroom sliced, or button mushroom
- 1-2 Tbsp coconut aminos
- 1 pinch salt
- 1 pinch black pepper
- 2 Tbsp thyme or sub rosemary // use dried if fresh is unavailable, chopped fresh
- 2/3 cup green lentils rinsed + drained // optional: soak overnight in cool water to improve digestibility, dry
- 2-3 cups vegetable broth (or store-bought)
- 1 Tbsp tomato paste (optional)
- 2 Tbsp potato recipe above // for thickness, mashed
GARNISH optional
- parsley fresh chopped
- vegan parmesan cheese
Instructions
- Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
- Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups vegetable broth (480 ml // or the smaller end of the range if adjusting recipe size). Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
- In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
- Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
- Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
- To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
- Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.
Notes
- This recipe provides about two hearty entree servings or four smaller side servings.
- For easier digestion, green lentils can be soaked overnight before cooking.
- Adjust the vegetable broth quantity during simmering to keep the stew moist without becoming too thin.
- Leaving some potato skin on when mashing adds texture to the mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(side servings*)
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 276 | 14% |
| Carbohydrates | 43.4g | 14% |
| Protein | 10.3g | 21% |
| Fat | 7.7g | 12% |
| Saturated Fat | 0.9g | 5% |
| Polyunsaturated Fat | 0.89g | 5% |
| Monounsaturated Fat | 4.87g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 196mg | 8% |
| Potassium | 656mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 4.7g | 9% |
| Vitamin A | 764IU | 15% |
| Vitamin C | 13.73mg | 15% |
| Calcium | 50.69mg | 5% |
| Iron | 2.97mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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