Mushroom Lentil Stew over Mashed Potatoes Recipe

If you’re craving a cozy, hearty dish that feels like a warm hug on a chilly day, I’ve got just the thing for you. This Mushroom Lentil Stew over Mashed Potatoes Recipe has quickly become one of my all-time favorites — it’s rich, comforting, and packed with nourishing goodness. Whether you’re a longtime lentil lover or new to this amazing legume, you’ll find that the earthy mushrooms paired with creamy mashed potatoes make a match made in kitchen heaven. Keep reading, and I promise you’ll be making this over and over!

this Recipe

Ingredients You’ll Need

I love how this Mushroom Lentil Stew over Mashed Potatoes Recipe uses simple, readily available ingredients that come together effortlessly. Each component plays a role—creamy mashed potatoes balance the savory lentil stew, while herbs and coconut aminos bring depth without overpowering.

• Yellow potatoes: I like to leave some skin on for texture and extra nutrients; just make sure to wash them well.
• Olive oil or water: Use olive oil for richness but water or broth works great if you want to skip added fat.
• Shallots: They add a subtle sweetness that really lifts the mushroom flavor.
• Cremini mushrooms: These are my go-to for hearty umami, but button mushrooms work just fine too.
• Coconut aminos: A wonderful soy sauce alternative that gives a savory punch without overwhelming saltiness.
• Fresh thyme: Aromatic and bright, but rosemary can be a great stand-in if you don’t have thyme on hand.
• Green lentils: Rinsed and drained; soaking overnight helps with digestion and speeds up cooking.
• Vegetable broth: Adds flavor and moisture to the stew—homemade or store-bought both work fine.
• Tomato paste (optional): Adds depth if you’re craving a slightly richer stew.
• Mashed potatoes (from the recipe above): Stir some into the stew to thicken it beautifully.
• Garnishes (optional): Fresh parsley and vegan parmesan are my favorites for a little extra flavor and a pretty finish.

Variations

This Mushroom Lentil Stew over Mashed Potatoes Recipe is such a great blank canvas. I love tweaking it depending on what I have or my mood — feel free to make it your own!

• Add Root Veggies: I sometimes toss in diced carrots or parsnips with the mushrooms for extra sweetness and texture—it’s always a hit with the family.
• Spice it Up: If you like a little heat, try adding a pinch of smoked paprika or crushed red pepper flakes when sautéing the shallots.
• Creamier Stew: Stir in a splash of coconut milk or cashew cream towards the end for a luscious, velvety finish.
• Gluten-Free: This recipe is naturally gluten-free, so perfect if you’re avoiding gluten without sacrificing flavor.

How to Make Mushroom Lentil Stew over Mashed Potatoes Recipe

Step 1: Sauté Shallots and Mushrooms for That Deep Flavor

Start by heating a large rimmed pan over medium heat. Once it’s hot, add your choice of olive oil, avocado oil, or even water if you’re avoiding oil. Toss in the chopped shallots and sauté for about 2 minutes—this brings out their sweet, mellow flavor without browning too much. Then add the sliced mushrooms and coconut aminos, cranking the heat up to medium-high. Keep stirring frequently; you want the mushrooms to release their moisture and brown slightly. After about 5 minutes, sprinkle in a pinch of salt and pepper to build that base flavor.

Step 2: Build the Stew with Lentils, Broth & Herbs

Time to add your fresh thyme, green lentils, and 2 cups of vegetable broth. Bring everything up to a low boil, then reduce the heat to let it simmer gently. I usually let it cook for about 20 minutes, but make sure to check and add more broth if things start getting too thick or dry. The lentils should be tender but not mushy—perfect for soaking up all those rich mushroom flavors.

Step 3: Cook and Mash the Potatoes to Fluffy Perfection

While the stew simmers, get the potatoes going. Place them in a large pot, cover them with water, and bring to a boil over high heat. It usually takes around 12 to 15 minutes, depending on the size of the pieces. You’ll know they’re done when a knife slides in easily without resistance. Drain them well, then add them back to the pot or a bowl. Season with salt and pepper, drizzle some olive oil or almond milk for creaminess, and mash until they’re fluffy and smooth. I like a little texture from the skin, but you do you!

Step 4: Thicken the Stew and Serve Your Masterpiece

Once the lentils are perfectly tender, taste your stew and adjust seasoning if needed—sometimes a splash more coconut aminos or a pinch more pepper works wonders. If you want, stir in the optional tomato paste for extra depth. Then, turn off the heat and let the stew rest for a few minutes so the flavors meld. Now here’s the trick I discovered: stir in about 2 tablespoons of the prepared mashed potatoes into the stew to thicken it naturally—it’s such a game-changer! Finally, plate your fluffy mashed potatoes and spoon the mushroom lentil gravy over the top. Garnish with fresh parsley, vegan parmesan, or a few bright sprigs of thyme for that finishing touch.

How to Serve Mushroom Lentil Stew over Mashed Potatoes Recipe

Garnishes

When I serve this stew, I love sprinkling chopped fresh parsley over the top for a fresh, vibrant pop of color and flavor. Vegan parmesan adds a nutty, cheesy note that takes the dish to the next level, but you can skip or swap it if you prefer. Sometimes a small handful of crispy fried onions or toasted nuts adds a wonderful crunch I just can’t resist!

Side Dishes

Since this dish is already rich and filling, I often pair it with a simple green side salad or some roasted seasonal veggies like Brussels sprouts or asparagus. A crusty bread on the side is lovely too if you’re in the mood for something to soak up every last bit of stew.

Creative Ways to Present

For special occasions, I’ll sometimes serve the stew in individual shallow bowls with a dollop of mashed potatoes in the center, then ladle the mushroom lentil gravy over and around it, finishing with delicate herb sprigs and a drizzle of truffle oil for that wow-factor. It’s such a comforting yet elegant presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to store the mashed potatoes and mushroom lentil stew separately in airtight containers. This keeps the textures and flavors fresh for up to 4 days in the fridge. Recombining just before serving helps prevent mushiness.

Freezing

This Mushroom Lentil Stew over Mashed Potatoes Recipe freezes beautifully. I portion it into freezer-safe containers, leaving the mashed potatoes separate if possible. When ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, gently warm the stew on the stovetop over low heat, stirring occasionally until hot. Heat the mashed potatoes separately in the microwave or covered pan, adding a splash of plant milk or broth if needed to restore creaminess.

FAQs

Final Thoughts

This Mushroom Lentil Stew over Mashed Potatoes Recipe isn’t just food — it’s a comforting experience I’ve come back to again and again, especially on days when I want something nourishing that feels like a home-cooked hug. I hope it finds a special place in your kitchen, too. It’s easy to make, forgiving, and absolutely satisfying, perfect for sharing with friends or tucking into solo. Give it a try and let me know how you like to customize it—I bet it’ll become one of your favorites just like it did for me!

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