25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

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LENTIL MUSHROOM STEW OVER MASHED POTATOES

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Friends, prepare yourselves for a hug in the form of a recipe.

Consider this your go-to dish when comfort food is on the brain. Not only is it hearty and
satisfying, it’s also simple, requiring just 10 basic ingredients and 40 minutes to make (from
start to finish). Let’s comfort food!

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

The base for this dish is a mushroom and lentil gravy/stew.

It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for
rich, deep flavor. Then come lentils, thyme for aromatics, and vegetable broth. As that’s
simmering away, start your mashed potatoes.

Lentil Mushroom Stew over Mashed Potatoes | Minimalist Baker

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

The mashed potatoes are easy to make as well. Simply peel (or leave skin on for more texture),
boil until tender, and mash!

You can go 100 different ways with seasoning mashed potatoes, but we kept things simple: a little
salt, pepper, and olive oil, with a few dashes of almond milk for creaminess. SERIOUS yum. For
more flavor, you could also add fresh garlic, herbs, or even some vegan parmesan cheese.

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

All that’s left to do is serve! For garnish, we went for more fresh thyme and a little parsley. Vegan
parmesan adds a bit more flavor, but it’s certainly optional.

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

We hope you all LOVE this dish! It’s:

Super hearty
Comforting
Flavorful
Healthy
Fiber- + Protein-packed
Quick + Easy
& So tasty

This would make a delicious easy weeknight meal for two or a hearty side for four. It’s
reminiscent of Shepherd’s Pie but far easier to make! Plus, you can sauce up the filling a bit more
so it’s more like mashed potatoes and gravy. Total swoon!

If you’re into hearty meals, check out our Moroccan Lentil Stuffed Eggplant, Rich Red Curry with
Roasted Vegetables, 1-Pot Everyday Lentil Soup, Crispy Gluten-Free Eggplant Parmesan, or Vegan Pumpkin
Mac ‘n’ Cheese!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo
#minimalistbaker on Instagram. Cheers, friends!

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

LENTIL MUSHROOM STEW OVER MASHED POTATOES 4.9 from 37 reviews

 
Prep time Cook time Total time
10 mins 30 mins 40 mins
 
Crazy delicious and hearty mushroom lentil stew gravy over mashed
potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-
to-make 10-ingredient meal or side!

Author: Minimalist Baker

Recipe type: Entrée
Cuisine: Vegan, Gluten-Free, Grain-Free
Serves: 4
PRINT FRIENDLY VERSION

Ingredients

POTATOES
1 pound (454 g) yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt + black pepper to taste
1-2 Tbsp (15-30 ml) olive oil (if avoiding oil, add more almond milk or vegetable broth)
2-4 Tbsp (30-60 ml) unsweetened almond milk or vegetable broth (for added moisture)
MUSHROOM LENTIL GRAVY
1 Tbsp (15 ml) water (or avocado or olive oil)
1/2 cup (80 g) chopped shallot
2 cups (140 g) sliced cremini (or button) mushrooms
1-2 Tbsp (15-30 ml) coconut aminos
Pinch each salt and pepper
2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
2/3 cup (128 g) dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
2-3 cups (480-720 ml) vegetable broth (or store-bought)
optional: 1 Tbsp (16 g) tomato paste
2 Tbsp mashed potatoes (recipe above // for thickness)
GARNISH optional

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes
Fresh chopped parsley
Vegan Parmesan Cheese

Instructions

1. Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring
occasionally.
2. Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a
pinch of salt and pepper.
3. Add thyme, lentils, and 2 cups (480 ml) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce
heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
4. In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high
heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
5. Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and
mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
6. Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness,
pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let
the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g) mashed potatoes to the lentil mushroom stew and stir in to
thicken.
7. To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom
gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
8. Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the
stovetop or in a 350 degree F (176 C) oven until hot.

Notes

*Nutrition information is a rough estimate based on 1/4 of the recipe calculated with 1 Tbsp oil and without optional
ingredients. This recipe heartily serves 2 as an entrée or 4 as a side.

Nutrition Information

Serving size: 1/4 of recipe Calories: 276 Fat: 7.7 g Saturated fat: 0.9 g Carbohydrates: 43.4 g Sugar: 5.2 g

Sodium: 201 mg Fiber: 10.3 g Protein: 9 g

 10 ingredients or less, dairy-free, dinner, entree, fall, gluten free, grain-free, holiday, no bake,
 157 comments
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Hi, I'm Dana! I am a food stylist, photographer, creator of the Food Photography
School and author of the 31 Meals Cookbook and Everyday Cooking.

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25/04/2018 Mushroom Lentil Stew with Mashed Potatoes | Minimalist Baker Recipes

(or jump to leave a comment & review)

ALL COMMENTS I MADE THIS QUESTIONS

lisa says
April 4, 2018 at 5:34 am

this looks great! would you think this would be good if it were over cauliflower mash to
save some calories?

Reply

Gretchen says
April 4, 2018 at 7:20 am

Lisa, I was thinking the exact same thing!

Reply

Dana @ Minimalist Baker says

April 4, 2018 at 4:08 pm

Absolutely!

Reply

Julia says
April 5, 2018 at 4:50 am

Hey Lisa, I made this dish with cauliflower “mashed potatoes” last night and it was
awesome. :)

Reply

loh says
April 4, 2018 at 10:30 am

Technically it’s Spring here but just had massive rain showers coming down. In other
words: while the season asks for salads, the weather (and me) wants comfort food.
This seems just perfect for tonight, though I think instead of mashed potatoes I’ll go for
polenta (and use some potato starch to thicken the sauce if needed).

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