Description
A comforting bowl of lentil mushroom stew served over creamy mashed potatoes, perfect for family dinners.
Ingredients
Scale
- 1 pound yellow potatoes, peeled and quartered
- Sea salt to taste
- Black pepper to taste
- 2 tablespoons olive oil (or almond milk/vegetable broth if avoiding oil)
- 2–4 tablespoons unsweetened almond milk or vegetable broth
- 1 tablespoon water (or avocado/olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini (or button) mushrooms
- 1–2 tablespoons coconut aminos
- 2/3 cup dry green lentils (rinsed and drained)
- 2–3 cups vegetable broth
- 1 tablespoon tomato paste (optional)
- 2 tablespoons mashed potatoes (for thickness)
- Fresh chopped parsley (for garnish)
- Vegan Parmesan Cheese (for garnish)
Instructions
- Heat a large rimmed pan over medium heat. Add oil or water and shallot, sauté for 2 minutes.
- Add mushrooms and coconut aminos; increase heat to medium-high and sauté for 5 minutes, stirring frequently.
- Add thyme, lentils, and 2 cups vegetable broth. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes, adding more broth if needed.
- In a large pot, cover quartered potatoes with water, bring to a boil, and cook for 12-15 minutes until tender.
- Drain potatoes, return to pot, and mash with salt, pepper, and olive oil or almond milk.
- Once lentils are tender, taste sauce and adjust seasoning. Add 2 tablespoons of mashed potatoes to lentil mixture to thicken.
- Serve mashed potatoes topped with lentil and mushroom gravy. Garnish as desired.
Notes
For creaminess, blend a portion of the lentils. Use fresh herbs for the best flavor.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg