Description
This hearty Lentil Mushroom Stew over Mashed Potatoes is a warm, comforting, and entirely vegan dish that combines savory mushroom lentil gravy with creamy mashed potatoes. Gluten-free and grain-free, it’s an easy-to-make meal that uses just 10 simple ingredients, perfect as a filling entrée or a savory side. The stew features green lentils and cremini mushrooms simmered with fresh thyme, shallots, and coconut aminos for a rich depth of flavor, served over fluffy mashed yellow potatoes made creamy with almond milk or vegetable broth.
Ingredients
Potatoes
- 1 pound yellow potatoes, peeled and quartered evenly (skin left on for texture, optional)
- Sea salt, to taste
- Black pepper, to taste
- 1-2 Tbsp olive oil (optional; for oil-free, substitute with more almond milk or vegetable broth)
- 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 sea salt and black pepper
- 2 Tbsp chopped fresh thyme (or rosemary; dried okay if fresh unavailable)
- 2/3 cup dry green lentils, rinsed and drained (optional soak overnight to aid digestibility)
- 2-3 cups vegetable broth
- 1 Tbsp tomato paste (optional for additional depth)
- 2 Tbsp mashed potatoes (reserved from recipe, for thickening)
Garnish (optional)
- Fresh chopped parsley
- Vegan Parmesan cheese
Instructions
- Sauté Shallots: Heat a large rimmed pan over medium heat. Once hot, add the oil or water and the chopped shallots. Sauté for about 2 minutes, stirring occasionally, until fragrant and slightly translucent.
- Add Mushrooms and Coconut Aminos: Add the sliced mushrooms and coconut aminos to the pan. Increase the heat to medium-high and sauté for 5 minutes, stirring frequently, until mushrooms soften and release their moisture. Season with a pinch of salt and pepper.
- Add Herbs, Lentils, and Broth: Stir in the fresh thyme, rinsed green lentils, and 2 cups of vegetable broth. Bring the mixture to a low boil over medium-high heat.
- Simmer the Stew: Once boiling, reduce heat to low and let the stew simmer gently for about 20 minutes, stirring occasionally. Add more broth if the mixture appears too dry during cooking. The lentils should become tender and the flavors meld.
- Cook the Potatoes: While the stew simmers, place the peeled and quartered potatoes into a large pot, covering them with cold water so they are just submerged. Bring to a boil over high heat and cook for 12-15 minutes, or until a knife slides through easily.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot or a bowl. Season with salt, pepper, and olive oil (or add almond milk or vegetable broth for moisture if avoiding oil). Mash until smooth and fluffy.
- Adjust Flavor and Thicken the Stew: When lentils are tender, taste the stew and adjust seasoning by adding more salt, pepper, or coconut aminos as needed. If using, stir in the tomato paste for deeper flavor. Remove from heat, then stir in 2 tablespoons (or more) of the mashed potatoes to thicken the stew.
- Serve and Garnish: Spoon the mashed potatoes evenly onto plates or bowls. Ladle the lentil mushroom stew over the mashed potatoes. Garnish with fresh parsley, vegan Parmesan cheese, or extra thyme as desired.
- Storage: Store leftover stew and mashed potatoes separately in airtight containers. Refrigerate up to 4 days or freeze up to 1 month. Reheat on the stovetop or in an oven preheated to 350°F (176°C) until warmed through.
Notes
- Soaking lentils overnight can improve digestibility but is optional.
- You can substitute cremini mushrooms with button mushrooms if preferred.
- Use dried thyme if fresh is unavailable; reduce the quantity to 1 teaspoon dried.
- To make the recipe oil-free, replace olive oil with additional vegetable broth or almond milk.
- The tomato paste is optional and adds depth but is not necessary for a delicious stew.
- Leftovers keep well refrigerated for up to 4 days or frozen for 1 month.
- This dish is naturally gluten-free, vegan, and grain-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan
