4.9 from 846 votes
Lentil Mushroom Stew over Mashed Potatoes
Super delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 (side servings*)
Calories: 276 kcal
Course:
Main Course
Cuisine:
Vegan
Ingredients
POTATOES
- 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
- Sea salt + black pepper to taste
- 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
- 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
MUSHROOM LENTIL GRAVY
- 1 Tbsp water (or avocado or olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini (or button) mushrooms
- 1-2 Tbsp Coconut aminos
- 1 pinch each salt and pepper
- 2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
- 2/3 cup dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)
- 2-3 cups vegetable broth (or store-bought)
- 1 Tbsp tomato paste (optional)
- 2 Tbsp mashed potatoes (recipe above // for thickness)
GARNISH optional
- fresh chopped parsley
- 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.
Cup of Yum
Notes
- *Nutrition information is a rough estimate calculated with 1 Tbsp oil and without optional ingredients. *As written, this recipe heartily serves 2 as an entrée or 4 as a side.
Nutrition Information
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
Monounsaturated Fat
4.87g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
196mg
(8%)
Potassium
656mg
(19%)
Fiber
9g
(36%)
Sugar
4.7g
(9%)
Vitamin A
764IU
(15%)
Vitamin C
13.73mg
(15%)
Calcium
50.69mg
(5%)
Iron
2.97mg
(17%)
Nutrition Facts
Serving: 4(side servings*)
Amount Per Serving
Calories 276
% 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.