Description

This hearty Lentil Mushroom Stew over Mashed Potatoes is a comforting, plant-based dish packed with earthy flavors and rich textures. Creamy mashed yellow potatoes act as a perfect base for a savory mushroom and lentil gravy, enhanced with fresh herbs and a hint of coconut aminos. Easy to prepare and nutritious, this vegan stew is ideal for a cozy dinner and stores well for leftovers.

Ingredients

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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 (or more almond milk/vegetable broth for oil-free version)
2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)

MUSHROOM LENTIL GRAVY

1 Tbsp water (or avocado oil 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 can be used if fresh unavailable)
2/3 cup dry green lentils, rinsed and drained (optional: soaked overnight for digestibility)
2-3 cups vegetable broth
1 Tbsp tomato paste (optional)
2 Tbsp mashed potatoes (from above, for thickness)

GARNISH (optional)

Fresh chopped parsley
Vegan Parmesan Cheese

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Instructions

Prepare the mushroom base: Heat a large rimmed pan over medium heat. Once hot, add 1 tablespoon of water or oil, then add the chopped shallot. Sauté for about 2 minutes, stirring occasionally until softened.
Cook mushrooms: Add sliced mushrooms and coconut aminos to the pan. Increase heat to medium-high and sauté for 5 minutes, stirring frequently until the mushrooms release moisture and begin to brown. Season with a pinch of salt and pepper.
Add herbs and lentils: Stir in chopped fresh thyme, rinsed lentils, and 2 cups of vegetable broth. Bring the mixture to a low boil over medium-high heat, then reduce heat to a simmer. Cook uncovered on low for about 20 minutes, adding more broth as needed to keep the mixture moist and prevent drying out.
Cook potatoes: While the stew simmers, place peeled and quartered potatoes into a large pot and cover with water so they are just submerged. Bring to a boil over high heat, then reduce to a simmer and cook for 12-15 minutes, or until potatoes are tender and easily pierced with a knife.
Mash potatoes: Drain the cooked potatoes and return them to the pot or a mixing bowl. Season with salt and pepper, add olive oil or almond milk/vegetable broth for creaminess, and mash until fluffy and smooth.
Finish the lentil stew: Once lentils are tender, taste the stew and adjust seasonings—add more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for deeper flavor if desired. Turn off heat and let the stew rest for a few minutes to deepen flavors. Stir in 2 tablespoons of mashed potatoes to thicken the stew.
Serve: Divide mashed potatoes among plates or bowls, then ladle desired amount of mushroom lentil gravy over the top. Garnish with fresh parsley, vegan parmesan cheese, or additional thyme if you like.
Storage and reheating: Store leftover mashed potatoes and lentil stew separately in covered containers in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat on the stovetop or in a 350°F (176°C) oven until hot.

Notes

Nutrition information is approximate and calculated using 1 tablespoon of olive oil, excluding optional ingredients like tomato paste and garnishes.
This recipe serves 4 as a side dish or 2 as a filling entrée.
Soaking lentils overnight is optional but improves digestibility.
You can substitute vegetable broth for water if preferred, though broth adds more flavor.

Nutrition

Serving Size: 1 serving (about 1/4 of recipe as side)
Calories: 280
Sugar: 4g
Sodium: 320mg
Fat: 6g
Saturated Fat: 0.8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg