Description
A hearty and comforting Lentil Mushroom Stew served over creamy mashed yellow potatoes. This vegan, gluten-free dish combines tender green lentils and sautéed cremini mushrooms in a flavorful thyme-infused gravy, balanced with the rustic texture of mashed potatoes. Perfect as a main or a side, it’s nutritious and easy to prepare, showcasing simple ingredients with deep, savory flavors.
Ingredients
Scale
POTATOES
- 1 pound yellow potatoes, peeled and quartered evenly (some skin left on for texture)
- Sea salt, to taste
- Black pepper, to taste
- 1–2 Tbsp olive oil (optional, can substitute with 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
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp chopped fresh thyme (or rosemary; dried if fresh unavailable)
- 2/3 cup dry green lentils, rinsed and drained (optional: soak overnight for better digestibility)
- 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
- Sauté shallots: Heat a large rimmed pan over medium heat. Once hot, add 1 tablespoon of water or oil along with the chopped shallots. Sauté for 2 minutes, stirring occasionally, until softened.
- Cook mushrooms: Add the sliced mushrooms and coconut aminos to the pan and increase heat to medium-high. Sauté for 5 minutes, stirring frequently, until mushrooms begin to brown. Season with a pinch of salt and pepper.
- Simmer lentils: Add fresh thyme, rinsed lentils, and 2 cups of vegetable broth to the pan. Bring to a low boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 20 minutes, stirring occasionally and adding more broth as needed if the mixture becomes too dry, until lentils are tender.
- Cook potatoes: Meanwhile, place the peeled and quartered potatoes in a large pot, cover with water just enough to submerge them fully. Bring to a boil over high heat and cook for 12-15 minutes until tender and easily pierced with a knife.
- Mash potatoes: Drain the potatoes and return them to the pot or a mixing bowl. Season with salt, pepper, and olive oil if using. Mash until fluffy, adding almond milk or vegetable broth as needed for moisture.
- Adjust lentil stew flavors and thicken: When the lentils are tender, taste and adjust seasoning with salt, pepper, or coconut aminos. Stir in tomato paste if desired for depth. Turn off heat and let flavors meld. Stir in 2 tablespoons of the mashed potatoes to the lentil mushroom stew to thicken the gravy.
- Serve: Divide the mashed potatoes between serving bowls or plates. Top with the lentil mushroom gravy. Garnish with fresh parsley, vegan Parmesan cheese, or extra thyme if desired.
- Storage and reheating: Store leftovers separately in airtight containers in the refrigerator for up to 4 days or freeze up to 1 month. Reheat gently on the stovetop or in a 350°F (176°C) oven until hot.
Notes
- Nutrition information provided is an estimate based on using 1 Tbsp oil and excluding optional ingredients like tomato paste and garnishes.
- The recipe serves 2 heartily as an entrée or 4 as a side dish.
- Soaking lentils overnight can improve digestibility and reduce cooking time.
- For oil-free option, replace olive oil with extra almond milk or vegetable broth.
- Use dried herbs if fresh are not available, adjusting quantities accordingly.
Nutrition
- Serving Size: 1/4 of recipe (approximately 1 cup stew + 1/2 cup mashed potatoes)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
