If you crave a cozy, satisfying meal that warms the soul, this Lentil Mushroom Stew over Mashed Potatoes Recipe is an absolute game changer. Entirely vegan, gluten-free, and grain-free, it combines earthy mushrooms and hearty lentils simmered in a flavorful gravy, all poured generously over creamy, fluffy mashed potatoes. Whether you’re serving it as a comforting weeknight dinner or a special dish for guests, this luscious stew feels like a big, delicious hug on a plate.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it relies on simple, wholesome ingredients you can find in any kitchen. Each item plays a crucial role—from the tender yellow potatoes that create a dreamy base to the fresh thyme enhancing the stew’s aromatic depth. These essentials come together to deliver rich textures and balanced flavors in every bite.
- Yellow potatoes: Peeled and quartered for creamy mashed potatoes with just a hint of skin left on for texture.
- Sea salt + black pepper: To season and bring out the natural flavors of each ingredient.
- Olive oil (or water): Adds moisture and richness to the potatoes and the sautéed vegetables.
- Unsweetened almond milk or vegetable broth: Keeps the potatoes moist and creamy without overpowering taste.
- Chopped shallot: Offers a sweet, mild onion flavor to build the stew’s savory base.
- Cremini or button mushrooms: Provide earthy umami richness, essential for a hearty stew.
- Coconut aminos: A naturally sweet, soy-free seasoning that deepens the stew’s savoriness.
- Fresh thyme (or rosemary): Adds a fragrant herbal note to brighten the flavors.
- Dry green lentils: Protein-packed and tender when cooked, they give the stew substance and heartiness.
- Vegetable broth: The flavorful liquid base that simmers the lentils and mushrooms perfectly.
- Tomato paste (optional): For a subtle tang and extra depth in the gravy.
- Mashed potatoes: Stirred back into the stew to thicken and add luscious creaminess.
- Fresh parsley and vegan Parmesan: Optional garnishes that add freshness and a cheesy finish.
How to Make Lentil Mushroom Stew over Mashed Potatoes Recipe
Step 1: Sauté the Aromatics and Mushrooms
Start by heating a large pan over medium heat, then add your oil or water along with the chopped shallots. Let them soften for a couple of minutes until fragrant and translucent. Next, add the sliced mushrooms and a splash of coconut aminos. Turn the heat up slightly and sauté everything until the mushrooms release their juices and become tender, stirring often to develop that rich, umami flavor.
Step 2: Simmer Lentils and Herbs
Time to bring the heart of this stew together. Sprinkle in fresh thyme, rinsed lentils, and pour in the vegetable broth. Let the mixture come to a gentle boil before reducing the heat to a low simmer. This slow cooking allows the lentils to soften perfectly. Keep an eye on the consistency—add more broth if it starts drying out, but aim for a thick, stew-like texture. This is where all the flavors meld beautifully.
Step 3: Cook the Potatoes
While the stew simmers, place your quartered potatoes in a pot of boiling water. Cook them until a fork slides in easily—about 12 to 15 minutes. Once tender, drain and return them to the pot or a bowl for mashing. Season with salt and pepper and drizzle olive oil or your choice of dairy-free milk or broth for creamy mashed potatoes without heaviness.
Step 4: Adjust Flavors and Thicken
Once the lentils are soft and the mushrooms perfectly melded, taste your stew. Now is the moment to add any extra salt, pepper, or even a dab of tomato paste for complexity—though this is optional, as the dish is wonderful as is. Finally, stir in several spoonfuls of your mashed potatoes directly into the stew, which thickens the gravy and enriches the texture delightfully.
Step 5: Serve Your Creation
Dish out a generous scoop of creamy mashed potatoes onto plates or bowls. Ladle over the warm lentil mushroom stew, letting the gravy cascade beautifully over the spuds. The magic of this Lentil Mushroom Stew over Mashed Potatoes Recipe lies in that perfect layering of flavors and textures on your fork.
How to Serve Lentil Mushroom Stew over Mashed Potatoes Recipe
Garnishes
Adding fresh garnishes elevates this dish from comforting to absolutely crave-worthy. Sprinkle chopped parsley for brightness or a dusting of vegan Parmesan for a cheesy vibe. A few extra thyme sprigs on top not only brighten the plate but add a wonderful herbal aroma each time you take a bite.
Side Dishes
This hearty stew and mash duo can stand alone as a filling meal, but if you want to round things out, consider a crisp green salad dressed in lemon vinaigrette, or some roasted seasonal vegetables. They provide contrast in texture and freshness that complements the earthiness of the stew beautifully.
Creative Ways to Present
Imagine serving this Lentil Mushroom Stew over Mashed Potatoes Recipe inside hollowed-out baked potatoes for an elegant twist or layering it in a casserole dish topped with breadcrumbs and baked until golden and bubbly for a comforting bake that’s perfect for gatherings. It also tastes amazing in deep bowls with crusty bread on the side for dipping up every drop.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers separately—keep the mashed potatoes in one container and the lentil mushroom stew in another. Both stay fresh for up to four days refrigerated, which makes lunchtime next day just as satisfying as the night before.
Freezing
This stew is freezer-friendly for up to one month. Store mashed potatoes and stew in airtight containers or heavy-duty freezer bags. When frozen, the flavors deepen even more, so it’s a great meal prep option that tastes like you just cooked it fresh.
Reheating
To enjoy leftovers, gently reheat the stew and mashed potatoes on the stovetop or in the oven at 350°F (176°C) until warmed through. Stir occasionally to keep the texture smooth and creamy, adding a little broth or plant milk if necessary to refresh the consistency.
FAQs
Can I use other types of lentils for this recipe?
Green lentils are ideal because they hold their shape well, but brown or French lentils can work too. Just be sure to adjust cooking times accordingly to avoid mushy results.
Is this recipe suitable for someone following a gluten-free diet?
Absolutely! All ingredients in this Lentil Mushroom Stew over Mashed Potatoes Recipe are naturally gluten-free, making it safe and delicious for anyone avoiding gluten.
How can I make this recipe oil-free?
You can easily skip the oil and use water or vegetable broth for sautéing, and choose almond milk or additional broth to mash the potatoes. It remains flavorful and hearty without oil.
Can I prepare lentils in advance to save time?
Yes! Pre-cooking lentils ahead of time shortens cooking when assembling the stew. Just rinse, boil, and refrigerate or freeze them until ready to use.
What can I substitute for coconut aminos?
If you don’t have coconut aminos, low-sodium tamari or soy sauce can be used for a similar umami hit, though be mindful of gluten content if that matters to you.
Final Thoughts
This Lentil Mushroom Stew over Mashed Potatoes Recipe is one of those dishes that feels like home in every bite. It’s hearty, deeply flavorful, and filled with wholesome ingredients that lift your spirits. Whether you want a nourishing vegan main or a comforting side, I wholeheartedly encourage you to give this recipe a try—it’s sure to become a favorite in your kitchen too.
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Lentil Mushroom Stew over Mashed Potatoes Recipe
A hearty and comforting vegan lentil mushroom stew served over creamy mashed potatoes. This gluten-free, grain-free meal combines tender green lentils and savory mushrooms in a flavorful thyme-infused gravy, perfectly spooned over fluffy yellow potato mash. It’s an easy-to-make, nutritious entrée or side dish suitable for a variety of diets.
- Total Time: 40 minutes
- Yield: 4 side servings
Ingredients
Potatoes
- 1 pound yellow potatoes, peeled and quartered evenly (skin left on some for texture)
- Sea salt, to taste
- Black pepper, to taste
- 1–2 tablespoons olive oil (optional, or substitute with more almond milk or vegetable broth)
- 2–4 tablespoons unsweetened almond milk or vegetable broth (for added moisture)
Mushroom Lentil Gravy
- 1 tablespoon water (or avocado oil or olive oil)
- 1/2 cup chopped shallot
- 2 cups sliced cremini or button mushrooms
- 1–2 tablespoons coconut aminos
- Pinch of salt
- Pinch of black pepper
- 2 tablespoons chopped fresh thyme (or substitute rosemary; dried thyme can be used if fresh is unavailable)
- 2/3 cup dry green lentils, rinsed and drained (optional: soak overnight for better digestibility)
- 2–3 cups vegetable broth (adjust as needed)
- 1 tablespoon tomato paste (optional)
- 2 tablespoons mashed potatoes (from recipe above, to thicken the stew)
Garnish (optional)
- Fresh chopped parsley
- Vegan Parmesan cheese
Instructions
- Sauté Shallots and Mushrooms: Heat a large rimmed pan over medium heat. Add 1 tablespoon of water or oil and the chopped shallots. Sauté for about 2 minutes, stirring occasionally until shallots begin to soften. Add sliced mushrooms and coconut aminos, then increase heat to medium-high. Cook for 5 minutes, stirring frequently until mushrooms release moisture and soften. Season with a pinch of salt and pepper.
- Simmer Lentils and Thyme: Add fresh thyme, rinsed lentils, and 2 cups of vegetable broth to the pan. Bring the mixture to a low boil over medium-high heat. Once boiling, reduce heat to low and let it simmer gently for about 20 minutes, stirring occasionally. Add more vegetable broth if the stew looks too dry, keeping it saucy and stew-like.
- Prepare Mashed Potatoes: Meanwhile, place peeled and quartered potatoes in a large pot and cover with cold water so they’re just submerged. Bring to a boil over high heat and cook for 12-15 minutes, or until potatoes are tender when pierced with a knife. Drain well and return to the pot or a mixing bowl. Season with salt, pepper, and olive oil (or almond milk/vegetable broth for moisture). Mash until light and fluffy.
- Adjust and Thicken Stew: Once lentils are tender, taste the mushroom lentil gravy and adjust seasoning with salt, coconut aminos, pepper, or optional tomato paste for depth if desired. Turn off heat and let flavors deepen by resting for a few minutes. Stir in 2 tablespoons of mashed potatoes to thicken the stew to a gravy-like consistency.
- Serve: Divide the mashed potatoes onto plates or bowls and spoon the mushroom lentil stew generously over the top. Garnish with fresh chopped parsley, vegan parmesan cheese, or additional thyme as preferred.
- Storage and Reheating: Store leftover mashed potatoes and lentil mushroom stew separately in covered containers. Keep refrigerated for up to 4 days or freeze for up to 1 month. Reheat gently on the stovetop or in a 350°F (176°C) oven until warmed through.
Notes
- Soaking lentils overnight improves digestibility but is optional.
- Use dried thyme if fresh is not available, but reduce quantity as dried herbs are more potent.
- Coconut aminos can be substituted with tamari or soy sauce if not avoiding soy.
- Adjust liquid amounts based on desired stew thickness; add broth gradually.
- Olive oil can be replaced with avocado oil or omitted for an oil-free version.
- For creamier mashed potatoes, add more almond milk or vegetable broth instead of oil.
- Store mashed potatoes and stew separately to maintain texture and freshness.
- Garnishes are optional but add extra flavor and visual appeal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: Gluten-Free, Vegan, Grain-Free
- Diet: Gluten Free
