Lentil Mushroom Stew Over Mashed Potatoes
This hearty, comforting Lentil Mushroom Stew is served hot over creamy mashed potatoes. It’s a warming and satisfying vegan, gluten-free, and grain-free meal made with simple wholesome ingredients, ideal for a cozy evening dinner.
Equipment
- 1 Mixing bowl for mashed potatoes
Ingredients
Main ingredients
- 1 pound yellow potatoes peeled and quartered evenly, some skin left for texture
- Sea salt and black pepper to taste
- 1-2 tablespoon olive oil or more almond milk or veggie broth if avoiding oil
- 2-4 tablespoon unsweetened almond milk or vegetable broth for mashed potatoes moisture
- 1 tablespoon water or avocado/olive oil for sautéing shallots
- ½ cup chopped shallot
- 2 cups sliced cremini or button mushrooms
- 1-2 tablespoon coconut aminos for savory umami
- salt and pepper pinch, to taste
- 2 tablespoon fresh thyme chopped, or rosemary/dried if not available
- ⅔ cup dry green lentils rinsed and drained, soaking overnight helps digestion
- 2-3 cups vegetable broth for simmering stew
- 1 tablespoon tomato paste optional, adds flavor depth
- 2 tablespoon mashed potatoes from batch, to thicken stew
- Fresh chopped parsley for garnish
- Vegan Parmesan cheese optional, for garnish
Instructions
Instructions
- Place peeled and quartered potatoes in a large pot. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and set aside.
- While potatoes cook, heat 1 tablespoon water or oil in a skillet over medium heat. Add chopped shallots and sauté until translucent, around 3 minutes.
- Add mushrooms, a pinch of salt and pepper, and coconut aminos. Stir for about 8-10 minutes until mushrooms are browned and tender.
- Stir in fresh thyme and sauté for another 1-2 minutes. Set aside on low heat to keep warm.
- Mash drained potatoes with olive oil and almond milk or veggie broth. Season with salt and pepper. Add more liquid if needed for creaminess while keeping them thick enough to hold stew.
- In pressure cooker, add sautéed mushrooms, fresh thyme, lentils, vegetable broth, and tomato paste if using. Cook on high pressure for 15 minutes. Release pressure carefully. Stir in mashed potatoes to thicken the stew. Spoon over mashed potatoes. Garnish with parsley or vegan parmesan and enjoy.
Notes
Store stew and mashed potatoes separately for best texture when reheating. Garnish right before serving after reheating with fresh herbs or vegan parmesan if desired.