Lentil Stew with Mushroom Gravy
This deeply satisfying Lentil Stew with Mushroom Gravy is the perfect comfort food for cold, winter days. It takes about 10 ingredients and 40 minutes of time, so no excuses to not make it! It’s vegan, as well!
It starts with sautéed shallots and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor. Then come the lentils, thyme for aromatics, and vegetable broth. As that’s simmering away, start your mashed potatoes.
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.
To serve, transfer some mashed potatoes to a plate, top with lentil stew and then garnish with a little parsley. You are going to love this!
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Lentil Stew with Mushroom Gravy
Makes: 4 servings (side dish)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
Potatoes:
- 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
- Sea salt & black pepper to taste
- 1-2 tbsp olive oil
- 2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture)
Mushroom Lentil Stew:
- 1 tbsp water (or avocado or olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini (or button) mushrooms
- 1-2 tbsp coconut aminos
- 1 pinch each kosher salt & freshly ground pepper
- 2 tbsp chopped fresh thyme (or rosemary)
- 2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
- 2-3 cups vegetable broth
- 1 tbsp tomato paste
- 2 tbsp mashed potatoes (recipe above)
Garnish:
- Fresh chopped parsley
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 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.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.
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. Turn off heat and let the mixture rest so flavors can deepen. Add the 2 tablespoons of mashed potatoes to the lentil mushroom stew and stir in to thicken.
To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil mushroom stew. Garnish with fresh parsley, or more thyme, if desired.
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 oven until hot.
Recipe from Minimalist Baker
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