Lentil Mushroom Stew over Mashed Potatoes

🥘 Ingredients

• coconut aminos
  2 Tbsp
• cremini mushrooms
  2 c
• green lentils
  2/3 c
• olive oil
  3 Tbsp
• parsley (optional)
• pepper
  1 pinch
• salt
  1 pinch
• shallot
  1/2 c
• thyme
  2 Tbsp
• unsweetened plain almond milk or vegetable broth (for moisture)
  4 Tbsp
• vegan Parmesan cheese (optional)
• vegetable broth
  2 c
• yellow potatoes
  1 lb

🍳 Cookware

• large rimmed pan
• large pot

1. 1

   Heat a large rimmed pan over medium heat. Once hot, add olive oil or water and chopped shallot and sauté for ⏱️ 2 minutes , stirring occasionally.

   olive oil: 1 Tbsp, shallot: 1/2 c
2. 2

   Add cremini mushrooms and 1 to 2 Tbsp coconut aminos and increase heat to medium-high. Sauté for ⏱️ 5 minutes , stirring frequently. Add a pinch of salt and pepper .

   cremini mushrooms: 2 c, coconut aminos: 2 Tbsp, salt: 1 pinch, pepper: 1 pinch
3. 3

   Add thyme , dry green lentils , and 2 cups vegetable broth (480 ml // or the smaller end of the range if adjusting recipe size). 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.

   thyme: 2 Tbsp, green lentils: 2/3 c, vegetable broth: 2 c
4. 4

   In the meantime, add yellow 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 to ⏱️ 15 minutes or until they slide off easily when pierced with a knife.

   yellow potatoes: 1 lb
5. 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 2 to 4 Tbsp unsweetened plain almond milk or vegetable broth (for moisture) .

   salt, pepper, olive oil: 2 Tbsp, unsweetened plain almond milk or vegetable broth (for moisture): 4 Tbsp
6. 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 // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
7. 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 (optional) , vegan Parmesan cheese (optional) , or more thyme, if desired.

   parsley (optional), vegan Parmesan cheese (optional)
8. 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°F (176°C) oven until hot.