Lentil Mushroom Stew Over Mashed Potatoes

This is wonderful! I made it into a stew using leftover baked potatoes cooked in the air fryer a couple of nights ago instead of mashed potatoes. I cut them up into big chunks and added them at the end so that they could re-heat. Also, I made a broth from white miso paste and water – great flavor. Finally, instead of tomato paste I used about 5 slices of dehydrated roma tomatoes from the summer bounty. All in all, great flavor and quick to put together. I will make this again! Thank you!

Delicious. I used shiitake and oyster mushrooms. But no amount of mashed potatoes was thickening the gravy. I ended up using quite a bit of cornstarch, even after using the low end amount of broth.

Made this over creamy polenta because I had some leftover. Yummy combo! I also threw some queso fresco on top because it was hanging around and it brought some night saltiness. There was a sweetness I wasn’t sure about…maybe from the coconut aminos? I would be curious to try with tamari next time. Overall pretty easy and very yummy and I will for sure make again. And I don’t usually like mushrooms!

Made this for lunch just now and it is DELICIOUS! I held off on the tomato paste actually because even as it was coming together I could tell there would be no need. There’s something about the way that mushrooms and thyme combine that is magic. As usual, I didn’t have a perfect set of ingredients, so I subbed finely chopped onion for shallots, and Bragg’s Aminos for Coconut Aminos. Don’t pass on the mashed potatoes element of this receipt! I left the skins on and mashed mine with a small amount of soy butter, salt and pepper (no milk, because I like my potatoes less wet). It truly is a hug in a meal!

This was the second year I made this for the vegan Thanksgiving entree. So full of flavor. I didn’t add mashed potatoes because I thought it was perfect. Served with mashed potatoes, vegan stuffing, and some delicious salads for an amazing vegan Thanksgiving.

This was a great, cheap, easy, comforting meal. I added some garlic to the onions, and some nutritional yeast to the potatoes. Only had dried thyme, but added some fresh dill to the finished dish. Another keeper! Thank you.

I did add a jump of tomato paste but I think it would have been fine without it. Also used soy sauce. Started with only 1 tbsp but added another when I was adjusting it after cooking. Needed to cook the lentils for a bit longer than the initial 20 minutes. My potatoes were a bit watery too but that’s my fault lol. Grated Parmesan before serving. Tasty and filling. Will make again.

I made this with cheesy polenta base. Not vegan, but dang, was it good! This is now on the list of food I would proud to serve to guests.

This recipe was absolute perfection! I followed the recipe exactly as written and it couldn’t have been better. My 7 year old, who isn’t always a fan of mushrooms, asked for seconds. As a bonus, it came together quickly making it the ideal weeknight meal. Only downside is that my family lived it so much that there aren’t enough leftovers for my lunch tomorrow!

So easy, delicious, and savory! I wasn’t feeling lentils though so I threw vegan apple sage field roast sausages in a food processor to replace them and I really liked the texture. It was like thanksgiving! Thank you MB!

This was delicious. We used a mixture of cremini and shiitakes. Our mash contained gold potatoes plus one white and one orange sweet potato, plus olive oil and oat milk. I added in some tomato powder near the end of the cooking time. Yum.

I just made this tonight, and it was absolutely perfect – warm, comforting, healthy and a good balance of flavors.
I didn’t have shallots, so I used onion (and added some minced garlic cause why not?!) I used mini portabellas, and I love the flavor they retain with the coconut aminos. The lentil stew with the mashed potato combo evokes thanksgiving but with an interesting depth of flavor. Thank you Minimalist Baker for the lovely, reliable recipes!

Thank you! This was really delicious. We loved it.
I had to cook mine much longer because I did not soak the lentils. I did a quick 15 min boil and it still took forever. Next time I will soak them.
I didn’t use tomato paste and it was perfect!

I made this last week after searching for a mushroom gravy recipe. It was delicious! I love the idea of making a meal out of mushroom gravy by adding lentils to make it more filling and give it some protein. It’s also a great recipe for when I’m feeling lazy because it doesn’t require sauteing the mushrooms. I also love the vegan mashed potato recipe that is a part of this recipe. I have saved this recipe under my “vegan_faves” bookmark and I will definitely be making it on a regular basis all fall and winter!

I made the lentil mushroom stew over mashed potatoes tonight. Although we are not vegan, this was a delicious dish and very different than what we are used to having. Definitely recommend it for ease of preparation and a unique dish.

Really good. It’s tough to find comfort food that the cheese and meat eaters in my house will accept. On this rainy, cold evening it totally fit the bill for the whole family. I substituted homemade chicken broth in both potatoes and stew and went for about 1tsp of tomato paste just for colour. Thanks for such a delightful recipe.

This is a quick and easy meal. I love tomatoes so added a chopped tomato toward the end of cooking. It was great with nutritional yeast sprinkled on top.

Delicious and very easy to make. Only substitute I did was to use soya sauce Instead of the coconut aminos as I didn’t have any on hand. Will definetely be making again! Thanks

This was a perfect “use what’s in the pantry” recipe! Used canned brown lentils instead of green, replaced coconut aminos with soy sauce because that’s what we already had in the fridge. Omitted tomato paste.
Added nutlex vegan butter to the mash, cracked pepper. Added garlic powder to the mushroom lentil mix. Didn’t bother peeling the potatoes at all, and it was still delish. :)
Omitted vegan cheese because it’s pricey at the moment.
Only regret is not making more of it. Will keep this one on file for go-to easy meals to make in bulk.

Wow! This was delicious! I used dried thyme and added a little garlic with the onions in the beginning because it felt weird not to. I did use some tomato paste at the end – maybe a tablespoon. Not sure why it hit the spot so hard but this was very, very yummy!!! Thank you for posting this recipe!

Great recipe. Really hit the spot. I made a double batch to freeze and use for a quick weeknight meal. Next time I might add some carrots to add a little more color and texture, but it’s excellent as is.

Very good! I added spinach and carrots for color and sweetness. I served over pasta.

Another amazing recipe! I used a tablespoon of fresh thyme and 1 teaspoon of dried rosemary, also I’m not a fan of large pieces of mushrooms so I chopped them up instead and it came out great!

Wow! I made this for meal prep last night and I am eating it today. It turned out so great! I used tamari in place of the coconut aminos because that’s what I had on hand. I added 1 clove of garlic because I love garlic. I also served it over brown rice instead of potatoes and it paired well together. Will definitely be adding this to my regular rotation!

Oh my! Made this for the first time tonight and when my wife came home from work the delicious smell had her practically floating to the kitchen like a cartoon character. I made it exactly as written did not add the optional tomato paste and it was delicious!

Terrific recipe! I used organic ketchup (just a TBSP) instead of tomato paste (none in the house) with crimini mushrooms. And I used russet potatoes as I didn’t have yellow. I used vegetable broth and added some nutritional yeast to the mashed potatoes. Total yum. Will be making this again. Even my meat-a-tarian spouse asked for this again!

Love this dish! Made it twice. One with coconut aminos, and one with tamari instead. Not sure if that is what made the difference, but the tamari version had a deeper flavor. I also cooked the lentils a little longer as we like them on the softer side. Amazing! Thanks for another great recipe.

Delicious, hearty and comforting.

I made this for Thanksgiving dinner and it was so delicious! Our extended family had turkey and lots of vegan friendly sides, so I had the stew on vegan mashed potatoes and stuffing, with plenty of other veggie sides and the non-vegans admired my plate and told me to take a pic! Loved this and will be making it all winter!

Absolutely delicious!
I added a few tsp of red wine, but stayed rather true to the recipe otherwise, and it was really just SO good! Definitely one to be added to “the rotation”. Thank you!

Oh my this was fantastic! I am a MB fanatic and make your dishes several times a week. My meat loving husband just had two bowls of this tonight and wants the rest for leftovers tomorrow! I followed all the steps, had to sub in shiitakes since that’s what I had (and needed to use up). I did add a few chopped carrots when the mushrooms were added for some more color. Olive oil for all the sauteing, blend of fresh and dried thyme, coco aminos, about 3 cups of homemade veg broth (your receipe of course) and the tomato paste at the end definitely gave it a nice richness. I would probably quadruple the mashed potatoes next time, we like taters! I also soaked my green lentils overnight as suggested. I would like to try this next with black lentils as well. This was such a rich, hearty, healthy and nutritious meal – I would eat this in a restaurant! So satisfying! Thanks MB for sharing your talents with us – your recipes have made me a much more confident and adventurous cook!

This meal is like a big hug and makes excellent leftovers. I used red onion instead of shallots + lemon thyme from the garden. Highly recommend soaking the lentils for digestion! And don’t leave out the tomato paste… I recommend adding before the liquids. Even after soaking I used 3 cups of broth, but I do prefer them slightly mushier. So good!! Thank you!

Delicious! This will be great for a cold winter day! Thank you!

This was absolutely delicious, I substituted shallots for Brown onion, and coconut aminos fir tamari, used dried thyme, and added more lentils and extra stock. It was amazing. The house smelled beautiful while it was cooking, and even my mushroom hating 13yo son and meat loving 15yo son loved it, actually the 15yo had 2 bowls…. Hubby was skeptical but agreed it was yum and said he’d happily eat it again. All up I figured it cost about $10 for enough to feed a hungry family of 4, plus extra, and there was even enough left for our pet chickens to have a treat too (or lunch tomorrow, but the chickens we begging).

Not a vegetarian but this recipe could convince me. This is absolutely delightful and hearty.

So good! I added some sweet potatoes I had left over. I didn’t have that coconut thing so I just added some soy sauce. And I admit I added butter to the potatoes. They were amazing.

This was fabulous. Next time I will try the tomato paste. I added a little ghee to the potatoes, which made them a little sweeter and creamier.

We tried this last night, and it was really satisfying. The stew is very much like a hearty gravy, giving this the feel of comfort food, but knowing it’s pretty healthy. The only issue is that we have much more stew left than potatoes; we’ll use naan or something to make up the difference and add an extra potato or two next time.