Description
A hearty and flavorful Lentil Mushroom Stew served over creamy mashed potatoes, this vegan, gluten-free, and grain-free dish is perfect as a comforting main or side. With simple ingredients and easy preparation, it’s a delicious 10-ingredient meal that offers a rich mushroom-lentil gravy paired with fluffy mashed potatoes, making it perfect for any occasion.
Ingredients
Potatoes
- 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)
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
- 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)
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 avocado/olive oil and the chopped shallot. Sauté for about 2 minutes, stirring occasionally until fragrant and translucent.
- Cook Mushrooms: Add the 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 black pepper to enhance flavor.
- Add Herbs and Lentils: Stir in the chopped fresh thyme, rinsed green lentils, and 2 cups of vegetable broth. Bring the mixture to a low boil over medium-high heat.
- Simmer Stew: Once boiling, reduce heat to low and let it simmer for about 20 minutes. Add more vegetable broth as necessary if the mixture appears dry. The lentils should become tender and the flavors will meld.
- Boil Potatoes: While the stew simmers, place peeled and quartered yellow potatoes in a large pot. Cover with water so potatoes are just submerged and bring to a boil on high heat. 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 olive oil (or substitute almond milk or vegetable broth for moisture). Mash until smooth, fluffy, and creamy.
- Finalize Gravy: Taste the lentil mushroom stew and adjust seasoning as needed, adding more salt, pepper, coconut aminos, or tomato paste if desired. Turn off heat and let the stew rest so flavors deepen. Stir in 2 tablespoons of the mashed potatoes into the stew to thicken it.
- Serve: Plate a portion of mashed potatoes and ladle the lentil mushroom gravy over top. Garnish with fresh parsley, vegan parmesan cheese, or extra thyme if desired.
- Store Leftovers: Keep leftover mashed potatoes and lentil mushroom gravy stored 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 heated through.
Notes
- Optional tomato paste adds depth but is not necessary.
- Soaking lentils overnight can improve digestibility.
- You can substitute herbs like rosemary for thyme if fresh thyme is unavailable.
- Use unsweetened almond milk or vegetable broth instead of oil for a lower-fat version.
- This dish is freezer friendly for up to 1 month.
- Reheat leftovers gently on stovetop or in oven to keep textures intact.
- Adjust vegetable broth quantity to achieve desired gravy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: Gluten-Free, Grain-Free, Vegan
