LENTIL MUSHROOM STEW OVER MASHED POTATOES

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!

LENTIL MUSHROOM STEW OVER MASHED POTATOES

Ingredients
POTATOES
  1. 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
  2. Sea salt + black pepper to taste
  3. 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
  4. 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)

MUSHROOM LENTIL GRAVY
  1. 1 Tbsp water (or avocado or olive oil)
  2. 1/2 cup chopped shallot
  3. 2 cups sliced cremini (or button) mushrooms
  4. 1-2 Tbsp coconut aminos
  5. 1 Pinch each salt and pepper
  6. 2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
  7. 2/3 cup dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)
  8. 2-3 cups vegetable broth (or store-bought)
  9. 1 Tbsp tomato paste (optional)
  10. 2 Tbsp mashed potatoes (recipe above // for thickness)

GARNISH optional
  1. Fresh chopped parsley
  2. Vegan Parmesan Cheese

Instructions
  • Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
  • Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
  • Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) 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.
  • 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.