Lentil Mushroom Stew Over Mashed Potatoes

I hesitated when I first saw this recipe because of having to make the potatoes too (sorry, I’m extra lazy sometimes). It does come together so quickly! I peel and chop the potatoes when the mushrooms are cooking, and I feel like no time is being wasted. It’s so good, and honestly might taste better the next day. This is a staple for sure!

My husband and I made this recipe for Christmas and we absolutely loved it! We are making it for the second time now, I think it will become a regular in our house.

Easy to make. Great taste.

I made this for my Christmas dinner main and I didn’t feel like I was missing out because everything was so holiday-worthy and tasty! I did soak my lentils for a few hours but I did still need to add more coconut aminos + water when cooking so that they would be saucey enough for the mashed potatoes. (Just a tip for anyone else cooking this.)

I love how simple, hardy, delicious, and satisfying this this dish is –especially during the winter! Thank you Minimalist Baker!

I made this last night immediately after seeing the recipe. It was crazy delicious and so simple, I loved it! I ended up needing a lot more broth and cooking time to make the lentils tender so I think I’ll try soaking them first next time to see if it helps. Overall it was a fantastic dish, I’m looking forward to having it again and it’s definitely going into our regular rotation! Thanks for the awesome recipe, I love getting more lentils into my diet! You rock!

I made the lentil stew and paired with pasta. I had no potatoes, sub cornstarch slurry to thicken up stew as read in comments, and then added oat cream in to make a stroganoff type of thing. Absolutely delicious and tasted even more delicious the next day.

Just PERFECT. I feel like this recipe truly represents the overall Minimalist Baker ethos so well – just a few clean ingredients, elegant, simple, doesn’t take a super long time to cook, but so flavorful, rewarding, nourishing, and empowering! I loved the flavor that the fresh thyme brought to everything. The only thing I substituted was Nama Shoyu for the Coconut Aminos, which I had recently run out of!

Had leftovers for dinner tonight, and added some sautéed rainbow chard to the mix tonight.

I’m definitely going to add this to the regular rotation of meals this winter!

Thanks for a great recipe!

This was so good and filling. Perfect for these colder days

I made this for dinner this evening and this is definitely a keeper .It is the ultimate comfort food and easy to put together.

This recipe was like home but vegan!! It was delicious as always but felt like something my mom would cook in the middle of a cold winter day!!

Wow. This is a wonderful lentil recipe. Full of good earthy, hearty flavors. It’s perfect as is and the tomato paste is essential. I didn’t have coconut aminos so I substituted with tamari and used low sodium Better Than Bouillon broth. So yummy and tasty over mashed potatoes on night 1, and equally tasty on baked potatoes on night 2. Would be great n rice or couscous too. The mushrooms are also essential to the dish. My husband raved about this dish. It’s a real keeper !

I made this tonight and it turned out really well. I didn’t used the tomato paste and added some cornstarch dissolved in water to thicken the stew a bit more. I also just used dried Italian seasoning because I didn’t have fresh thyme and was happy with it.

So yummy. This one is a staple for us during the colder months. The only thing I do differently is sub tamari for coconut aminos. I also cook the lentils a little longer because they’ve ended up too tough at the 20-25 minute mark, because of this I also add more veg stock. If you are a vegetarian/omnivore, I would highly suggest adding some good quality parm to top it off.

I love this recipe! Turns out the lentil mushroom mix is also good served with couscous:)

This is so good and so easy to prepare – two of my favourite things in a recipe! Had almost everything in already (except coconut aminos, we don’t have that here (UK)), switched for soy sauce and it was perfect. My toddlers LOVED it! Will be adding to the winter meal rota!

Unfortunately this recipe just wasn’t the one for me today! But it’s my own fault! I tricked myself into thinking that by using dried herbs (I used rosemary) instead of fresh I should use MORE and not LESS, so added a whopping +-3 TBSP (I didn’t measure exactly)! Needless to say, it was totally overpowered by rosemary. I also added the full amount of stock, and it still wound up dry at the end without any sauce. It may be because the lentils I used were probably old (mistake #2) so it took about an extra half an hour to cook. I had also decided to add kale 10 mins before the end (or what should have been the end) so that ended up cooking for some 40 minutes! It survived though, just. I had a serving with the sweet potato mash I’d made and I could tell that it was a very tasty dish, but sadly was getting too much rosemary. So to remedy it I put it back on the heat and added a tin of tomatoes, some more water, and the rest of the sweet potato mash (there wasn’t much left) and sort of managed to salvage it. At least it doesn’t just taste of rosemary now, but sadly it’s very tomatoey and lost the original yummy flavours that were there. Frustration!

Love this dish! I use a little more mushroom than the recipe calls for – 2- 8oz containers and it comes out great!

I love this recipe and so did my 7 year old. I had to cook the lentils for a bit longer than 20 minutes – it took about 45 minutes for them to cook all the way through. Next time I think I am going to add a few things that are typically in stews to have a more well rounded nutritious meal.

I made this for my daughter and her family as a main course. It is delicious and has become a favourite with everyone.
Thank you for sharing this 😊

The coconut aminos were slightly sweet but weirdly it worked 🤯. I’ll make this again.

This recipe is one of my family’s favorites. I have made it multiple times and I always double it! Thank you for so much amazing recipes!

I’m not sure if it’s the coconut aminos, but this recipe came out very salty. Unfortunately it had to be tossed.

This was a hit with our family! We made it with red lentils since that is all we had on hand. We fried the mushrooms and onions separate so they stayed crispy and then added them as a nice topping. Everyone loved it.

I love this recipe!! Make it twice a month for my husband and I. Just follow the recipe and it always turns out delicious .

Love this recipe and have made it more than once. It’s so hearty and satisfying and comforting. It’s also easy to tweak and forgiving (different kinds of mushrooms or seasonings, etc). It makes a great winter meal!

VERY GOOD! I added 1 Tablespoon of Trader Joe’s garlic spread to the mashed potatoes and used Oat Milk and Earth Balance instead to make the mashed potatoes taste more like garlic mashed potatoes. It turned out really good!!!

Amazing. Managed to miss off the rating when reviewing. Top marks!
Oh and we had it again tonight :)

Such a fabulous recipe. I’ve been making regularly since first try a couple of years ago. Works on its own with mash and greens, as a side dish (kids love it with bangers and mash), over baked potato, in a bowl with freshly baked sourdough… It’s featured in a dinner party, work lunches, and countless family meals – toddler and 6-year-old request it frequently.
I usually make with dried lentils but works fine with tinned too if you’re in a rush. I tend to make a lot and use it up over the rest of the week :)
Only downside is coconut aminos can be a pain to get hold of round here.

I love this meal! It freezes really well and is sooo hearty and satisfying.
I often add greens and a couple carrots. I use butter in my mashed potatoes, and sometimes chicken broth instead of veggie.

I made this this evening, and the sauce was delicious. I couldn’t find fresh thyme at the supermarket and went with rosemary instead. I will definitely make it again. Next time I may double the quantity of all the ingredients so that I end up with a greater number of leftover portions. I used more potatoes than the recipe suggested and went with the higher amount of vegetable stock, but somehow I only ended up with two decent-sized portions overall.

Tried this today and it was so yummy!

Delicious!!!!

Didn’t have shallots on hand so I subbed yellow onions and also added some celery and carrots to make more like a shepherd’s pie. Added a bit of cayenne at the end for a little kick. Loved this! Thanks!!

Thank you, once again a delicious and hearty recipe for my vegan family from Mininalist Baker.
Simple, very economical and tasty, I did add some kale that I need to use up which did add some colour.

I had this bookmarked for ages, and I finally made it this week…. just wow.

This meal delivers… so much flavour and easy to make, the mushrooms were incredibly delicious. It wasn’t stew-like, but I think that was because I didn’t add enough water, but it was still so good.

This is going on regular rotation, we’re heading into winter here.

Incredible low-calorie option for a toasty winters night indoors. Altered the recipe to serve two and found the portion size was quite small. Followed the recipe to a T and only added the smaller suggestion of coconut aminos. Overall incredibly tasty and packed with proteins and yummy fats. Due to the small portion size, I ended up serving this dish with fresh piece of sourdough bread. Will definitely be making again! Perhaps I’ll double the serving though?

Five stars for sure!

“Crazy delicious” go-to comfort food is right. This is so good it was hard to stop after seconds even though I was stuffed! I didn’t have coconut aminos so I used Bragg’s liquid aminos instead and it turned out just fine, gave it a smoky umami flavor. This recipe will now be part of my regular repertoire, especially when I need a hug in a bowl. Thanks so much for all the time & energy you put into creating delicious, reliable & well-written recipes.

OMG so Bomb! Such a yummy warm meal, my boyfriend and I loved this recipe! I followed the recipe but added a few garlic cloves for extra flavor…did not add tomato paste because it was so yummy without it. Also, I added some extra veggie broth at the end because I found it was very nice to have extra saucy lentils for the mashed potato, so yummy.

Absolutely delicious!!

WOW and THANK YOU Dana for this most scrumptious recipe!!! My whole family, including our 8 year old, loved it and asked for seconds and thirds! This is the ultimate healthy comfort food.

I didn’t have shallots or coconut amino, so I used 1 large (finely diced) sweet onion and tamari instead. Also, I added lots of garlic powder and 1 tsp of Korean BBQ sauce to the mashed potatoes. We bought fresh thyme from the Amish in Lancaster County, PA back in January before the shut-in, and I think this had a big impact on the dish.

This was so amazing !! I didn’t have yellow potato’s so I used sweet potatoes and it was sooo good highly recommend!

Made this for the first time tonight. I did not add tomato paste.. Don’t think it needs it. It is delicious!! The fresh Thyme is the key! It tastes so “meaty” and good. I steamed carrots and put on the side which made h h it a very warming “beef stew” experience.

I’ve now made this two times and I just love it. I make it on Sunday nights because it’s so homey and feels soooo good, but it’s so easy I could make it on weeknights! My boyfriend is crazy about this dish and says that if it were available at a restaurant, he go there just to order it. I’m thinking that next time, I’ll make a double batch and freeze half, so that all I need to do is make the mashed potatoes to serve on a busy “school” night. I used vegetable broth for the potatoes this time and they were wonderfully creamy and flavorful. My two cents on the tomato paste: I think it really works and I’ll use it every time. Also, I use Bragg’s Aminos and love the smoky, soy-y flavor they bring. Every MB recipe I’ve tried has been a winner and entered the rotation. Now, we have another! Also, my boyfriend’s parents are vegan and these recipes make me look like a vegan goddess to them.

Very good! Will make again. I followed exactly, except had to use baby Bella mushrooms. I also added the optional tomato paste. Husband and I both thought it was great. Only change I will make in the future will be to add more mushrooms! Thanks for a easy and great recipe!

This is one of my favourite recipes to date! It’s so hearty but still delicious. I used 2tbs of tomato paste, half an onion instead of shallots and oregano instead of thyme. Didn’t have the last two ingredients on hand. It turned out amazing!

I made this for dinner for myself, my mom, and my brother (who both eat meat). It was a huge it with them. So warm and comforting and all of the ingredients keep for a long time so it is great for these times. I made it with a side of lemon garlic kale and used tamari instead of coconut aminos. Easy and very delicious!

My lentils were a bit “al dente” and I didn’t have much of a “stew” but the flavors were all there! The leftovers are REALLY where this dish shines since the flavors will have even more time to meld together.

This dish is sooo delicious and easy to cook.
Made it 2 night in a row. Second time I had no more dried thyme, used fresh rosemary. And tamari instead of coconut aminos. I did not use oil either. But I made the suggested vegan ” Parmesan cheese”. It’s a hit.
A new staple in my repertoire…

I didn’t have Coconut Aminos, so used Soy Sauce. I love using thyme with mushrooms and this dish was a big success with the whole family. Easy, inexpensive and truly comfortable. This will be a regular.

This was simple but yum, thanks a lot for this recipe! Unfortunately I had to chop mushrooms to tiny little pieces so my husband wouldn’t notice them but other than that it looked as nice as yours (I think). I served it with a bit of sautéed spinach.

This was so lovely! I omitted the tomato paste and used dried rosemary! I used potato cauliflower mash for the base. So so so good!

So delicious! Perfect comforting meal. Have already made it twice and will be making again!

I used brown lentils, subbed a fresh diced tomato for the paste and soy sauce for the coconut aminos. I added a bay leaf during the summer time and I served it over Italian Farro. It was really good and I’ll definitely make it again and consider adding carrots or spinach

This was everything and more! So absolutely fulfilling and the most perfect comfort food! I used tinned lentils as it’s all I had so only used about 1/2 – 1 cup of stock. I will definitely make again.

Just made this. So tasty !!! Had leftover mash. I could eat it all by itself or over rice! Thank you again!!!! My go to stew when I crave mash potatoes.

Omg this is my new favorite dinner recipe! So yummy and satisfying !!

It was delicious! And my partner loved it.

Another gorgeous recipe Dana!
I made the mushroom part in advance so didn’t add potato in to thicken in, instead I just let it reduce with the lid off for the last few minutes of cooking and it turned out beautifully.

Making it for the second time as I write this.
Wholesome food to make you feel good. Found it because I was craving mashed potatoes and wanted something vegetarian to go with them.
I’ve used soy sauce as a coconut aminos substitute in case that’s helpful for anyone in the future.
Truly nourishing dish on a budget too.
Thank you so much!!!

This is so absolutely delicious, easy, healthy and so comforting. Exactly what we need during such turbulent times. Thank you for all your wonderful recipes keeping us sane and healthy. I make so much of your delicious food and am forever grateful to you. As an aside I don’t love garlic as much as you do and tend to leave it out and everything is just as yummy. Many blessings to you

This was so easy and delicious! It was the perfect meal to make after a long day, came together quickly and was warm and comforting – I mean, how can you go wrong with mashed potatoes and mushrooms?! Loved it, it’s definitely a keeper in the winter rotation!

This was so dreamy! This was so delish! Thank you!

We just made this and it was oh so good and comforting!! Also easy to make and I had everything on hand. My family loves it. Thank you so much for another great recipe!

At the request of my super picky 4-year-old, I’m making this for dinner tonight for the 2nd night in a row. This dish is a major crowd pleaser, both for being delicious and so perfectly comfort food-y. I used red lentils instead of green and Herbes de Provence rather than just thyme, but it’s delicious nonetheless. Even threw in a bag of baby spinach at the end and it went unnoticed by the child because it’s so yummy otherwise. Thanks for yet another really yummy comforting recipe during this weird time. ❤️

I love the simplicity of ingredients in this. Super delicious on this rainy Southern California day. Thank you!

Very good and needs the extra umph- fresh thyme, extra aminos, and tomato paste. I used the instant pot for my potatoes so this came together really fast. I will double next time so there are leftovers for my family of four.
Thanks Dana!!

We made this for dinner last night – our quarantine stock-up included almost all of these ingredients! I subbed tamari for coconut aminos and added a spoonful of Treeline french cheese with basil (vegan) to the potatoes. The result was a warm, satisfying meal that I’ve since texted to friends and family, insisting they make it soon!

I made this on a rainy and cold spring day, and it made my house smell like Thanksgiving! My kids are crazy and don’t like mushrooms (the horror!), so I added chopped carrots, celery, a cubed Yukon potato (bc you can never have too many potatoes) and a bay leaf. Next time I am doubling the recipe so I can actually have leftovers! This stew would also be amazing over pasta or a baked potato.

My mother was skeptical that something so simple would taste so good and feel satisfied. Bowled her over!

Hi Dana. I made this recipe today. It was soooo delicious. I added some garlic and red bell pepper to the stew and used split red Lentils as I didn’t have green. Also had some baked sweet potatoes from yesterday and used them in stead of mashed potatoes. Will definately make this again.

I figure it’s about time I leave a review for this recipe. I’ve made it more times than I can count. If I could give it 10/10 stars I would :) This is one of my favorite recipes. When I want comfort food this is my go to. I will say, use fresh Thyme!! One time I forgot to get thyme from the store and decided to try to use dried rosemary instead – it doesn’t hold a candle to the the flavor of the fresh thyme. I usually use baby bella mushrooms because they’re always available in my local store. Also, sometimes for the mashed potatoes I will roast a head of garlic and mash that into the potatoes with some salt – sooo good. And lastly for anyone else who is married to someone who doesn’t like mushrooms, I usually wind up making a 2nd batch of this and omitting the mushrooms and adding a bit more lentils. It turns out great and my husband enjoys it (although let’s be honest, it’s not as good as the version with mushrooms!!). Make this recipe!! You won’t regret it!

this was DELICIOUS! i added some chopped parsnips, hot chili oil, turmeric and a pinch of za’atar just for kicks. and for the potatoes i added truffle salt and some garlic. thank you for this absolutely yummy and easy recipe!

I have made this twice now: once with dried thyme (I do not recommend – the dried leaves gave an awful texture) and yesterday with fresh time and increased the potatoes, mushrooms, and lentils (1.5lbs potatoes with skins, 1lb mushrooms, and 1 cup lentils). I really like this but I would like to increase the plant protein more. I am considering pairing this with a good recipe for tofu mashed potatoes (still looking for one that suits). Increasing the mushrooms and lentils brought me up to 16 grams of protein per serving. I’d like to get to 25 grams or above. Soaking the lentils definitely helps with digestibility as I have IBS.

Made this for dinner on Friday night and it was a huuuge hit! I used dried rosemary and it gave the stew such a wonderful flavor! I also added a can of diced tomatoes, to increase sauciness, and it worked perfectly. Oh and the mashed potatoes with almond milk? Wow! I’ll definitely be making this again, thank you.

Wow. I loved this and will add it to my regular repertoire of meals. Not only was it delicious but also easy and fast. Having the leftovers tonight with baked yams since I scarfed all the potatoes. Yum! Thanks!

I have been adapting to a whole food plant based way of eating and this has become a “go-to” recipe for lentils that I seem to be making on a weekly basis now. There is something that is so satisfying as lentil gravy on mash potatoes. I have been using shiitake mushrooms with it and for the mash potatoes I don’t bother peeling for extra nutrition and it makes it even less work! Easy recipe. This is so yummy.

I added soaked Bulgar wheat to thicken and used 1 cup soaked chopped dried mushrooms…the lentil gravy was excellent as a base for shepards pie.Thanks for this recipe!

Easy, comfort food! I added some chopped carrots just because I love carrots ha, it worked out perfectly! I did add the tomato paste, great addition to the gravy.

Yum, just yum. I’ll be making this again tonight – 3rd time.
Believe it or not, we’re not into mashed potatoes so we eat it over french fries, which always seem to be in the freezer when we need them.

Yummy comfort food.

Incredible! So simple, yet so rich in flavor. This is my husband’s new favorite meal. MB, THANK YOU!
I added a head of roasted garlic to the mashed potatoes, followed everything else exactly and it was delicious!
Actually remembered to double the recipe this time as I’m learning that if it’s from MB we are going to want leftovers!!!
We are a vegetarian, gluten free, celiac household and your recipes are a game changer. I now love cooking and feel confident to have friends over for dinner as everyone always loves your recipes! So much better than just salad and beans =] I cannot say thank you enough!!

Absolutely love this recipe. I’m lazy and just use canned lentils which is just as good. simple and delish Meal loved by all! Thank you!

I had some leftover lentils I needed to use up. This recipe is absolutely fantastic. So comforting, savory, and satisfying. My somewhat picky teen boy even liked it. Anything with mashed potatoes is usually a win- this did not disappoint! I didn’t use the optional tomato paste (I didn’t want to then have tomato paste to have to use up), skipped the oil also. Otherwise I made it pretty much as is. I don’t eat a lot of lentils- this will certainly change that! This will be in regular rotation. Thanks for all the great recipes.

Thank you for all of your recipes! Tasty but really easy!! I made this for my dad who is vegan age 81 for heart disease. He loved this and it was a hit with other guests AnD my 1 year old nephew!
Tasty. I added the tomato paste and extra aminos. yum

I have made this a couple of times.

Tonight, I made it with mushroom stock (store bought, College Inn brand) and it really brought a delicious depth of flavor. I also used soy sauce instead of coconut aminos. The first time I made this, I used dried thyme and this time I used fresh – the fresh was 100x better and didn’t leave chewy pieces the way the dried thyme did.

However, my lentils were not evenly cooking with the 2 c of broth (the ones on top stayed hard because 2 c did not cover them completely), so I ended up adding more and more liquid, using 4 c total (I used the whole container of broth) and had to cover my pan as well. I think my lentils did not cook evenly the first time either, but it’s an easy enough fix that I wouldn’t dock the instructions (it could totally be something I’m doing wrong). This is a great recipe regardless! I served it with your Best Damn Vegan Mashed Potatoes recipe and used fresh roasted garlic in the potatoes.

I thought it was just okay. Maybe mine was not as great as the other reviewers because I used store bought broth? Otherwise I followed the recipe to a “T”. Could just be personal preference in taste. Idk.

Tasty, versatile dish! I soaked a package of dried porcini mushrooms and added them along with the button mushrooms, and threw in some of the soaking water as well since I was a little short on broth. I accidentally used dried oregano instead of dried thyme (whoops!) but it still turned out good. I added a splash of red wine vinegar at the end for a little extra zip and served it over egg noodles.

This dish is absolutely delicious! Even for a meat loving family (including young kids!)

Have made this twice now, excellent flavors! First time served over mashed potatoes as in recipe, second time over baked spaghetti squash, that was good too!

This dish is so much more than the sum of its parts–and that’s considering how awesome its individual parts are. I doubled the recipe, using tamari instead of coconut aminos and vegetable broth to mash the potatoes. I mostly eyeballed amounts, and the final product is still scrumptious. As promised, this recipe was definitely easy and quick to make.

I’ve been writing this review for a while now because I keep stopping to eat more. True story.

This was so amazing even my 4.5 yo loved it(she had thw gravy over bowtie pasta(shes not a fan of mashed potatoes!?!?)
I subbed rosemary for thyme since i have a huge rosemary bush. It was so much more than i expected!
We had a few bites of it over noodles(my daughters leftovers) and its amazing that way as well!

Very yummy and comforting! This recipe goes into our family favourites! Kids and grownups loved it!

I’ve made this recipe twice and first time lentils were not nearly tender after 20 minutes, it took about 40-50 minutes for them to cook through. I used brown unsoaked lentils. Second time I pre-cooked lentils in Pressure cooker for 7 minutes and it turned out amazing.

Wonderful! Made it two nights ago and was surprised at how well it turned out. I used onions since I didn’t have shallots and used a couple tablespoons of Better than Boullion in water since I didn’t have veggie broth. Also added some spinach that I needed to use. A great, easy, mid week stew for the rotation. Thank you!

This is one of my favorites! It has such a comforting, Thanksgiving dinner kind of flavor… But without being too heavy or indulgent. It’s a great week night dinner for fall and winter. I always add the optional tomato paste :)

I have made this recipe so many times and it is always delicious and warm and comforting and filling. The thyme really makes this recipe, I love how all the flavors combine.

I usually intend to make this as a side dish, but I love it so much I end up eating mostly the lentil stew for dinner!

Deeeeeeellllliiiiiiicccciiiioooouuuusss !!!
I’m a bit cheeky and added some white wine to the lentils, but I’ve made them before and they’re really good with or without white wine ;) Also, I used veggie cube broth and even with this cheep/lazy alternative the meal was amazing! And the mashed potatoes were just as good as they would be with milk & butter if not better! I never thought to use veggie broth instead of milk!
Thanks for another great recipe!

This recipe was absolutely delicious! I will definitely make this again and again! Thank you for sharing

I absolutely love this recipe, I make it almost weekly. I add in the tomato paste and 1/2 a tbsp of gravy powder and oh my goddddddddd it’s DELICIOUS. Thank you for bringing this into my life!

This is *insanely* good. Definitely a staple.

I followed this recipe, mostly to a T, and it was delicious! Major umami flavour. I did use an immersion blender to blend some of the gravy so it was smoother but still had lots of texture. Next time I would cut my mushrooms a bit chunkier.

Made this for lunch today! Was enjoyed by all ( Vegan and not alike). I found the stew was a bit thin and needed more potato to thicken than was called for. I will reduce the liquid some next time!

I love this recipe, so delicious and comforting. When I make it again, I think I will add more mushrooms. I bought a box of mushrooms that had an additional cup than what the recipe calls for, next time I will use the full box. Letting it sit for a bit definitely deepened the flavors.

This stew was SO SO delicious and hearty. My lentils took a bit longer to cook (about 10 minutes more), so I just kept them simmering, adding hot water little by little if they looked dry, until the lentils were perfect. I served these with the aptly named “Best Damn Vegan Mashed Potatoes” instead of the mash in this recipe. The chives and garlic in the potatoes went really well with the stew. Served at a dinner party and multiple people asked me to send them the recipe. :)

This is easy to make and tastes great! Thanks for the recipe.

I made this the other night and it was a big hit! I used soy sauce instead of coconut aminos and used the tomato paste. Thanks for the great recipe, I’ll definitely be making this again!

We loved this recipe! We nixed the tomato paste and used soy sauce in the lentils and dairy elements in the potatoes. We had it with a meat side because it needed to be eaten, but everyone eating felt it could stand on its own as a meal.

Finally tried this today after saving to pinterest ages ago. It was absolutely fantastic! I was making it ahead of time, so wasn’t making the mashed potatoes, so instead of mashed potatoes to thicken, I used 2 tablespoons cornstarch beaten with 1/4 cup of water. Worked great. Can’t wait to make again – it was such a warm and hearty dish to eat a cold winter’s evening.

Made this last night, it was delicious!
I added spinach, which goes so well with mushrooms and lentils.
Very flavorful and good comfort food!

This is pure comfort food to be sure.
I used black lentils that I soaked all day. I added carrots to mine too. I also used my InstaPot to cook the stew. Decreased liquid to 2 cups and cooked the stew for 15 minutes on high.
The flavors were perfectly blended. I let the stew bubble on the sauté setting for five additional minutes to further reduce liquids befor stirring in mashed potatoes.
I used a combination of red and gold baby potatoes for the mash. I added vegan keifer I made in the InstaPot to give the potatoes a tangy flavor. Yum!
This recipe is husband approved. And will definitely make it again and serve over polenta.

This has become my favorite deep winter comfort food. I ate it three times in ten days in December and I have been craving it now for over a week. Tonight is the night. This is FANTASTIC and it is the dish that made me love lentils, finally.

Wow! What an amazing surpise. As a recent vegan in conversion, I am still not confident in my cooking, but this recipe came out exactly as described or better: fragrant, delicious, filing and beautiful! Thank you so much!!

This has quickly become a favorite dinner in our house, the flavors are unbelievable. Minimalist Baker is my go to for all my recipes and she never disappoints, this was another amazing success that I will be adding to a weekly dinner rotation.

I would say if you are planning on having it as a main meal versus a side, I would double the recipe.

Excellent recipe, easy to make. I prefer using rosemary and 365 vegetable stock from Whole Foods. I use a bit of veg. stock to mash the potatoes. Thank you for another great meal!

I absolutely love this recipe! It’s so delicious, filling during this cold winter season. Nothing beats fluffy mashed potatoes and comforting lentils and mushrooms. Thank you!!

I made the mashed potatoes the night before in my instant pot.
I used the same amount of potatoes and put just enough water to cover them in the instant pot, then cook on high heat/pressure for 10 minutes. Instead of using vegetable broth in the potatoes, I used the leftover potato-water.

It was really yummy!

I made this and my husband loved it! I’m making it again tomorrow for some friends. Goes well with a side of lightly fried green beans + mushrooms + garlic.

Made it exactly as stated and all I can say is- amazing! Comfort food perfected! MAKE IT!

I have been making recipes off this amazing site for awhile now, and this recipe was so delicious that I decided I just have to leave a review and start contributing. I only used 2 cups vegetable broth but next time I will use more because it would be nice to have more sauciness to put over the potatoes. I also sauteed a bunch of garlic in 2 Tbsp of avocado oil and then added that into the mashing of potatoes for some extra flavor. Did not end up using tomato paste. Must try! I will definitely be making this again

The short YouTube video and the short list of ingredients convinced me to make this recipe. Next time, I need to double the amount so I have some leftover. I didn’t have coconut aminos, so I used soy sauce instead. Great for winter!

It was a cold day here in Phoenix and found this recipe to try…delicious..didn’t have coconut aminos so used a little Braggs Amino’s instead. Didn’t use tomato paste and didn’t have fresh thyme but it all worked out good and was totally delicious! Warmed me right up! Easy peasy to make! YUMMM

So. Good. I made this for a potluck and everyone loved it! So hearty and filling. I made noodles on the side so it was more of a pot-roast kind of dish. I had some leftovers so I just added a little bit of leftover tomato soup to them and it was delicious! This is such a versatile dish that you can really make your own. And so simple for me, as someone who doesn’t cook a lot. I’ll definitey make it again.

I made this for dinner and it was so good! I didn’t have coconut aminos and I intended to substitute with soy sauce but totally forgot. I added powdered coriander and laurelinstead of thyme and added chopped fresh tomatoes instead of the tomato paste. It was delicious, and I will do this again without a doubt.

Soo good! I didn’t have a couple of items so I substituted dried basil, shiitake mushrooms, red onion. and I added fresh dill in my potatoes. I will definitely be making this again.

I really liked this recipe but with my bouillon broth squares it got a bit salty, at least for us. I cook the lentils now as a side dish instead of tofu now.

I think a little white or red wine in the gravy would really work here.
Keep an eye on this as it cooks as you definitely may want to add more broth to keep it saucy! Mine dried up a bit.
I see someone else blended a little of the gravy and I love that idea!

Thanks for this yummy recipe – just made for the 1st time tonight! My ‘meat-loving’ hubby even liked it. I sub’d in Tamari Sauce for Coconut Aminos (didn’t have). I did use the tomato paste, plus added a generous splash of red wine. Very happy I doubled the recipe – leftovers!

Came out perfect as usual!
I made it with red lentils (because I didn’t have green) and used soy sauce instead of coconut aminos (same reason).
I’m not vegan and everytime I make a recipe of yours I just can’t believe how delicious and umami it comes out.
Thank you Dana!

I made this for dinner tonight. Wow!! Easy to prepare but so delicious! I can’t wait to eat the leftovers tomorrow. Thanks for sharing this recipe. It’s a keeper!

SOOOO good. I subbed sweet potatoes and mashed them with light coconut milk (GAME CHANGER, amazing discovery) and threw in some kale with the lentils at the end. So yummy, haven’t had mushrooms in forever and this was a great way to put some to use! Thank you!

Just made this. No changes , perfect as is! My 7month old loves it too. I think this might be Thanksgiving Dinner!

I made this my for dinner tonight and my spouse loved it! He told me next time to double the recipe! LOL Thanks… this was amazing!

This was delicious and easy to make!!! My family loved it as well. I followed the recipe as is, the flavor was amazing. Definitely going to make it again!! Thanks for the great recipe!!

I made this tonight and it was really delicious. Great comfort food. I cooked the mushrooms a bit longer than called for in the recipe because I like them slightly browned. I also didn’t have shallot so I used half a yellow onion instead. Will be making this again!

This is soooo good! it’s unlike most other things I cook in terms of flavor profile but I love it! I didn’t use green lentils and I also added a little garlic powder + Trader Joes 21 season salute at the end. very filling and simple!

I made this for dinner tonight. It turned out very well. I would definitely make this when my non-vegan friends and family visit. This is one of those comfort food recipes you can’t resist on crisp fall day.

THANK YOUUUUUUUU. My new go-to fall dish (now that fall has finally arrived in Philly! Fingers crossed!) DE-LISH!!
I threw in some really tasty arugula from my local farmer’s market (crazy good).
Love your recipes! (I make a lot of your pancakes!)
Thank you!!

Delicious but mine didn’t seem to get as saucy…will make sure I have extra broth on hand next time!

I made this last night using three large Portobella mushrooms and roasted garlic broth, it was delicious. What a great flavor combination. Dana, your recipes never disappoint!

I made it and it was delicious! I work for a health care facility where I cook for home bound people with HIV and various cancers. I make a bunch of meals during the week and freeze them to be delivered every Tuesday. I wanted to start making one vegetarian or vegan meal a month to see how the clients like it so I started with this! A couple of changes- I added more veggies to the stew, spinach carrot and zucchini (because I had it on hand). Then I swapped out the yellow potatoes for sweet potatoes and cauliflower. I added brown butter, a little cayenne and minced garlic. Wish I could show you the pics, it turned out great! Thanks a lot!

I made this recipe and it was so hearty and delicious. I put my cooked potatoes in the food processor and whipped them up and that was SO delicious with it. I added garlic powder and rosemary because I love that. My roommate who doesn’t like the texture of mushrooms loved it but had to eat around the mushrooms so when she made the recipe herself, she bought Pacifica brand mushroom soup and used that instead because she doesn’t like the texture. I know many people don’t love the texture of mushrooms so if it looks good to you, try that! This is one of my favorite recipes I’ve tried so far.

I made this yummy and hearty dish this evening! Thank you! Thank you! I loved it so much I know it will become a go-to dish! I didn’t have potatoes but used yams instead.

This was good and very filling! I ended up blending about a cup of the lentil mixture and mixing it back in to make it more of a gravy than a soup. I added garlic, blue cheese, butter and rosemary to the potatoes.

This was delicious! I followed the recipe exactly and it came out great. It was especially good the next day as the flavors came together even more. It will definitely be in the rotation for dinners!

Made this added a hand full of spinach leaves it was awesome

I was not in a peeling and mashing kind of mood, so I served over brown rice and it was amazing!!! I thickened with cornstarch. Next time over potatoes for sure.

This was a great substitute for me when the rest of the family were eating beef stew. I really can not eat red meat as it gives me stomach cramps. I’m really happy to have found such a tasty alternative – I didn’t feel like I was missing out at all ??. I had to box it up and put in the freezer quickly before I went back for seconds ?. I made no alterations and it was perfect!! Thank you for sharing ?

I made this for dinner tonight and it was absolutely amazing! I subbed soy sauce for the coconut amenos, since that’s what I had. I loved the flavors. My non vegan family enjoyed it as well.