Description
This comforting Lentil Mushroom Stew over Mashed Potatoes is a wholesome vegan meal that combines hearty green lentils and savory cremini mushrooms in a flavorful broth, served atop creamy, fluffy mashed potatoes. It’s perfect for a cozy dinner with a blend of fresh herbs, umami-rich coconut aminos, and optional vegan parmesan garnish, offering a nutrient-rich, satisfying dish that’s easy to prepare in about 40 minutes.
Ingredients
Mashed Potatoes
- 1 pound yellow potatoes, peeled and quartered evenly (some skin left for texture)
- Sea salt + black pepper to taste
- 1-2 Tbsp olive oil (or more almond milk/vegetable broth if avoiding oil)
- 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
- 1 Tbsp water (or avocado or olive oil)
Lentil Mushroom Stew
- 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 rosemary, dried if fresh unavailable)
- 2/3 cup dry green lentils, rinsed and drained (optional soak overnight)
- 2-3 cups vegetable broth (adjust as needed)
- 1 Tbsp tomato paste (optional)
- 2 Tbsp mashed potatoes (for thickening the stew)
- Fresh chopped parsley (for garnish)
- Vegan Parmesan Cheese (for garnish)
Instructions
- Sauté Shallot: Heat a large rimmed pan over medium heat. Once hot, add olive oil or water and the chopped shallot. Sauté for 2 minutes, stirring occasionally to soften and release flavors.
- Add Mushrooms and Coconut Aminos: Add sliced mushrooms and coconut aminos to the pan, increase heat to medium-high, and sauté for 5 minutes, stirring frequently. Season with a pinch of salt and pepper to enhance taste.
- Cook Lentils and Simmer: Add fresh thyme, rinsed lentils, and 2 cups of vegetable broth to the pan. Bring the mixture to a low boil over medium-high heat. Once boiling, reduce heat to low and simmer for about 20 minutes, adding more broth as needed to keep the stew moist.
- Boil Potatoes: While the stew simmers, place the peeled and quartered potatoes in a large pot. Cover with water just enough to submerge potatoes. Bring to a boil over high heat and cook for 12-15 minutes 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, pepper, and a bit of olive oil or almond milk/vegetable broth for creaminess. Mash until the potatoes are smooth and fluffy.
- Finish the Stew: When lentils are tender, taste and adjust seasoning by adding salt, pepper, coconut aminos, or tomato paste as desired. Turn off heat and let the stew rest for flavors to deepen. Stir in 2 tablespoons of mashed potatoes to thicken the stew.
- Serve: Plate the mashed potatoes equally among serving dishes and spoon the lentil mushroom stew over the top. Garnish with fresh parsley and vegan parmesan cheese, or additional thyme if desired.
- Storage and Reheating: Store leftovers separately in covered containers for up to 4 days in the refrigerator or freeze for up to 1 month. Reheat on the stovetop or in a 350°F (176°C) oven until warmed through.
Notes
- Soaking lentils overnight can improve digestibility and reduce cooking time.
- You can substitute fresh thyme with rosemary; dried herbs can be used if fresh ones are not available.
- Use vegetable broth for a richer flavor or water for a lighter stew.
- This recipe is naturally vegan and gluten-free.
- Adjust the thickness of the stew by controlling the amount of vegetable broth or mashed potatoes added.
- Leftovers freeze well for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
