Name: Lentil Mushroom Stew over Mashed Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Gluten-Free
Ingredients: 1 pound yellow potatoes, peeled and quartered evenly (some skin left 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); 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 salt; 1 pinch black pepper; 2 Tbsp chopped fresh thyme (or rosemary; dried works if fresh unavailable); 2/3 cup dry green lentils, rinsed and drained (optional: soak overnight for digestibility); 2-3 cups vegetable broth (adjust as needed); 1 Tbsp tomato paste (optional); 2 Tbsp mashed potatoes (from recipe above, for thickness); Fresh chopped parsley; Vegan Parmesan cheese

Jump to Recipe· 4.2 from 27 reviews

If you are craving a wholesome, comforting meal that is both hearty and nourishing, let me introduce you to the magic of the Lentil Mushroom Stew over Mashed Potatoes Recipe. This dish brings together earthy mushrooms and protein-packed lentils in a savory stew that’s perfectly ladled over rich, fluffy mashed potatoes. Entirely vegan and gluten-free, it’s a beautiful example of how simple, fresh ingredients can come together to create deep, satisfying flavors that feel like a big warm hug on a plate. Whether you’re cooking for a cozy night in or impressing friends with a vibrant vegan entree, this recipe promises comfort without compromise.

Ingredients You’ll Need

A narrow dark metal tray holds a variety of ingredients arranged neatly on a white marbled surface. At the top right, there is a small metal strainer filled with light brown lentils, with a red handle extending to the right. Below it, three brown mushrooms are placed, two whole with visible gills and one sliced to reveal its inside. To the bottom left, two large yellow potatoes with their skins partially peeled off rest next to two small shallots with reddish-brown skins. At the bottom right of the tray sits a small grey cup filled with bright orange liquid. Fresh sprigs of green thyme fill the top left corner, while some loose pepper and coarse salt are sprinkled in the center. The tray is partly resting on a rough burlap cloth on the white marbled surface photo taken with an iphone --ar 4:5 --v 7

This recipe shines because it relies on just a handful of simple but purposeful ingredients, each bringing its own unique contribution. From the tender mushrooms to creamy potatoes and fragrant herbs, every component is key to crafting a stew bursting with flavor, texture, and inviting color.

Yellow potatoes: Provide a creamy, fluffy base with optional skin left on for extra texture and nutrients.
Sea salt and black pepper: Essential for seasoning and enhancing the natural flavors of the dish.
Olive oil or water: Used to sauté shallots and mushrooms, adding richness or keeping it lighter if preferred.
Unsweetened almond milk or vegetable broth: Adds moisture and creaminess to the mashed potatoes without dairy.
Shallots: Bring a subtle sweetness and aromatic depth to the stew.
Cremini mushrooms: Offer meaty texture and earthy undertones, critical to the stew’s hearty character.
Coconut aminos: A flavorful, soy-free salty seasoning that deepens the umami notes.
Fresh thyme: Infuses the stew with a fragrant, herbaceous lift; rosemary can be a lovely substitute.
Green lentils: Provide protein and a satisfying bite, making this dish wonderfully filling.
Vegetable broth: The stew’s flavorful liquid base that ties all the elements together.
Tomato paste (optional): Adds subtle richness and complexity when desired.
Mashed potatoes (for thickening): Used to gently thicken the stew and add extra creaminess.
Fresh parsley and vegan Parmesan (optional garnish): For a fresh, bright finish and a touch of savory cheesiness.

How to Make Lentil Mushroom Stew over Mashed Potatoes Recipe

Step 1: Sauté Shallots and Mushrooms

Begin by heating a large rimmed pan over medium heat. Once warm, add your choice of olive oil or water, then toss in the chopped shallots. Let them sauté for about two minutes until they become translucent and fragrant. Next, introduce the sliced mushrooms along with the coconut aminos. Raise the heat slightly to medium-high and cook for about five minutes, stirring frequently, until the mushrooms release their juices and begin to brown. Don’t forget to season with a pinch of salt and pepper here to build layers of flavor right from the start.

Step 2: Add Herbs, Lentils, and Broth

Sprinkle in the fresh thyme followed by the rinsed green lentils, then pour in two cups of vegetable broth. Bring the mixture to a low boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook uncovered for about twenty minutes, stirring occasionally. If the stew starts to look dry, feel free to add a splash more broth. This slow cooking allows the lentils to soften while the flavors meld beautifully.

Step 3: Prepare the Mashed Potatoes

While the stew simmers, place the peeled and quartered yellow potatoes into a large pot and cover them with water, ensuring they are just submerged. Bring the water up to a boil over high heat and cook the potatoes for 12 to 15 minutes or until they are tender and easily pierced with a knife. Drain the potatoes and return them to the pot or transfer to a mixing bowl. Season with salt, pepper, and a drizzle of olive oil, then mash until tender and fluffy. If you’re avoiding oil, substitute with almond milk or vegetable broth for lovely creaminess and moisture.

Step 4: Finalize the Stew

Once the lentils are tender and the stew has thickened to your liking, give the mixture a taste and adjust the seasoning if necessary. You might want to add a splash more coconut aminos for saltiness, pepper for a little bite, or even a spoonful of tomato paste for added depth. Turn off the heat and let the stew rest briefly to deepen the flavors. Then stir in a couple of tablespoons of the prepared mashed potatoes to add richness and help thicken the stew even further.

Step 5: Serve and Enjoy

Dish out the warm mashed potatoes onto plates or bowls, then generously spoon over the luscious lentil mushroom stew gravy. This comforting combination never fails to satisfy!

How to Serve Lentil Mushroom Stew over Mashed Potatoes Recipe

A black cast iron pan holds a mix of light brown lentils, dark brown cooked mushrooms, small green herb sprigs, and orange liquid being poured in from the left side. A wooden spoon with a long handle stirs the ingredients, mostly lentils and mushrooms on one side, and orange liquid filling the other side of the pan. The pan sits on a white marbled surface. The colors are warm with orange, brown, green, and black tones. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley adds a pop of color and brightness, balancing the earthiness of the stew. Vegan Parmesan cheese, if you have it, brings a delightful umami saltiness and a little hint of indulgence that elevates each bite.

Side Dishes

This dish is a meal on its own, thanks to its hearty nature, but simple sides like a crisp green salad or steamed seasonal veggies complement the richness perfectly. A platter of roasted root vegetables can add a rustic touch for a well-rounded plant-based feast.

Creative Ways to Present

For dinner parties or special occasions, serve the stew in charming shallow bowls with a sprig of thyme perched on top for elegance. Layer mashed potatoes in a casserole dish, pour the stew over, and finish with a crumbly vegan topping toasted in the oven for a comforting casserole twist.

Make Ahead and Storage

Storing Leftovers

Leftover lentil mushroom stew and mashed potatoes keep wonderfully in the refrigerator for up to four days when stored separately in airtight containers. This is perfect for quick meals during the week.

Freezing

If you want to save the stew for longer, it freezes well for up to one month. Consider freezing the stew and mashed potatoes separately to maintain the best texture when reheated.

Reheating

Reheat leftovers gently either on the stovetop over medium heat or in a 350 degree Fahrenheit (176 degree Celsius) oven until warmed through. Stir occasionally and add a splash of vegetable broth if the stew thickens too much.

FAQs

Can I use other types of lentils in this recipe?

Absolutely! While green lentils hold their shape beautifully and offer a nice bite, brown or even red lentils can be used. Just keep in mind that red lentils cook faster and tend to break down more, resulting in a creamier stew.

Is this recipe suitable for a gluten-free diet?

Yes, the Lentil Mushroom Stew over Mashed Potatoes Recipe is naturally gluten-free, making it a safe and delicious choice for anyone avoiding gluten.

Can I make this recipe oil-free?

Definitely! Swap out olive oil with water or vegetable broth for sautéing the shallots and mushrooms. Adding extra almond milk or broth to the mashed potatoes keeps them moist and creamy without the use of oil.

How can I make this stew thicker or thinner?

To thicken the stew, simply stir in additional mashed potatoes or cook it uncovered a bit longer to reduce the liquid. If it becomes too thick, add more vegetable broth or water until you reach your preferred consistency.

What can I substitute for coconut aminos?

If you don’t have coconut aminos, low-sodium soy sauce or tamari are good alternatives, especially if you’re not strictly soy-free. Adjust the amount based on your taste and dietary needs.

Final Thoughts

There is something truly comforting about the Lentil Mushroom Stew over Mashed Potatoes Recipe that makes you want to curl up and savor every spoonful. It’s a dish that invites connection through its warmth, heartiness, and vibrant flavors all while being wholly plant-based and nourishing. Whether you’re new to vegan cooking or a seasoned pro looking for a reliable favorite, I encourage you to give this a try. Your taste buds and tummy will thank you!