Lentil Mushroom Stew Over Mashed Potatoes

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Two serving plates loaded with comforting vegan mashed potatoes topped with super hearty Lentil Mushroom Stew

Friends, prepare yourselves for a hug in the form of a recipe.

Consider this your go-to dish when comfort food is on the brain. Not only is it hearty and satisfying, it’s also simple, requiring just 10 basic ingredients and 40 minutes to make (from start to finish). Let’s comfort food!

Metal serving tray filled with thyme, lentils, mushrooms, potatoes, shallots, and vegetable broth for making Lentil Mushroom Stew Over Mashed Potatoes

The base for this dish is a mushroom and lentil gravy/stew.

It starts with sautéed shallot and mushrooms seasoned with coconut aminos, salt, and pepper for rich, deep flavor. Then come lentils, thyme for aromatics, and vegetable broth. As that’s simmering away, start your mashed potatoes.

Pouring vegetable broth over lentils and veggies in a cast iron skillet to make gluten-free Lentil Mushroom Stew

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. SERIOUS yum. For more flavor, you could also add fresh garlic, herbs, or even some vegan parmesan cheese.

Using a potato masher in a glass bowl of cooked potatoes to make vegan mashed potatoes

All that’s left to do is serve! For garnish, we went for more fresh thyme and a little parsley. Vegan parmesan adds a bit more flavor, but it’s certainly optional.

A hearty serving of fiber- and protein-packed Lentil Mushroom Stew Over Mashed Potatoes

We hope you all LOVE this dish! It’s:

Super hearty
Comforting
Flavorful
Healthy
Fiber- + Protein-packed
Quick + Easy
& So tasty

This would make a delicious easy weeknight meal for two or a hearty side for four. It’s reminiscent of Shepherd’s Pie but far easier to make! Plus, you can sauce up the filling a bit more so it’s more like mashed potatoes and gravy. Total swoon!

If you’re into hearty meals, check out our Moroccan Lentil Stuffed Eggplant, Rich Red Curry with Roasted Vegetables, 1-Pot Everyday Lentil Soup, Crispy Gluten-Free Eggplant Parmesan, or Vegan Pumpkin Mac ‘n’ Cheese!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Close up photo of a plate of gluten-free and plant-based Lentil Mushroom Stew Over Mashed Potatoes

Lentil Mushroom Stew over Mashed Potatoes

Super 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!
Author Minimalist Baker
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Plate of Lentil Mushroom Stew Over Mashed Potatoes
4.91 from 255 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

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 (if avoiding oil, add more almond milk or vegetable broth)
  • 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)

MUSHROOM LENTIL GRAVY

  • 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 salt and pepper
  • 2 Tbsp chopped fresh thyme (or sub rosemary // use dried if fresh is unavailable)
  • 2/3 cup dry green lentils (rinsed + drained // optional: soak overnight in cool water to improve digestibility)
  • 2-3 cups vegetable broth (or store-bought)
  • 1 Tbsp tomato paste (optional)
  • 2 Tbsp mashed potatoes (recipe above // for thickness)

GARNISH optional

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 (480 ml // or the smaller end of the range if adjusting recipe size). 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 (optional – we didn’t find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) 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 and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, 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 degree F (176 C) oven until hot.

Video

Notes

*Nutrition information is a rough estimate calculated with 1 Tbsp oil and without optional ingredients.
*As written, this recipe heartily serves 2 as an entrée or 4 as a side.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 276 Carbohydrates: 43.4 g Protein: 10.3 g Fat: 7.7 g Saturated Fat: 0.9 g Polyunsaturated Fat: 0.89 g Monounsaturated Fat: 4.87 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 196 mg Potassium: 656 mg Fiber: 9 g Sugar: 4.7 g Vitamin A: 764 IU Vitamin C: 13.73 mg Calcium: 50.69 mg Iron: 2.97 mg

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  1. Iralyn says

    I’ve been looking for a way to use lentils that wasn’t in soup so that my one year old daughter could eat them more easily and this was perfect! I didn’t make the mashed potato portion since I had some left over from another meal, but the lentil/mushroom portion was delicious and easy/fast to make for this busy mom!

  2. Viktoriya says

    This was very flavorful! My husband does not always like that I try to make more plant-based meals, but he loved this dish, as did I. I will definitely be making this again. Thank you very much!

  3. Chris W says

    I made this last night for dinner, and it was excellent. I didn’t have tomato paste, so I substituted red miso with a splash of apple cider vinegar, and it seemed to work just fine!

    I used rosemary instead of thyme, and rather than add the chopped herbs to the stew, I bruised a sprig of rosemary and added it to the pan, removing it after about 15 minutes. Rosemary can be overpowering for me, and this gave it a great flavor without being overwhelming.

  4. Kay Lon says

    Absolutely delicious.I don’t like mushrooms but cooked the recipe as instructed and just passed the mushroom to my best friend, we kind of have an agreement on the mushroom matter,but I think cooking with them gave the stew a really nice rich flavour. Will definitely make again

  5. Alyssa says

    Hi! I’m wondering if you’d know how this recipe would do in a slow cooker – just the stew. Trying to save on time after work, I’m thinking I’d prepare the mashed ahead of time. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa! We haven’t made it in a slow cooker yet but if you try it out, let us know how it goes!

  6. Jane says

    I made this and it was amazing!! Also added TVP (textured vegetable protein), which gave a great texture to it as well. My non-vegan friend loved this and thought it was a meat dish when she tried it. Served the sauce over quinoa and it was wonderful. Great recipe, as always!! Your blog is always a go-to for me :)

  7. Nico says

    This is one of my favorite things I’ve cooked – I made some tweaks as I have no dietary restrictions and used what was on hand (butter and half & half in the potatoes, chicken broth instead of veggie broth, soy sauce instead of coconut aminos, included the tomato paste) – but I’m certain the dish would be good without my changes. I found the fresh thyme to be a key player in the flavor, so include it if you can! I served the dish in bowls topped some garlicky sautéed kale. It all held up wonderfully as leftovers as well.

    • Nico says

      I also used an “autumn blend” of lentils – it included some softer red lentils that broke down and thickened the stew without needing to incorporate any of the mashed potatoes.

  8. Guro N. says

    We made this today and it was so good! Thanks for a great recipe. Will definitely make it again ?

  9. Leslie Ewing says

    I have made this 3 times now. My husband and I are on the Whole Foods Plant Based Diet right now, so the first time I made this, I mashed the potatoes (and skins) with vegetable broth, and water sautéed the onions and mushrooms. Yum, yum, yum.

    The second time I made this, I forgot to get fresh thyme so I used dried thyme. So good. Also, I put it on top of baked potatoes. Less muss, less fuss, still good.

    The last time I made the Lentil Mushroom Stew I put it on spelt macaroni. My husband says that was his favorite way of eating it.

    By the way, I did not need to add the potato to thicken it. I am amazed at how simple, yet how yummy it is! Thanks!

  10. Kerstin says

    This was so good! I am having a ‘minimalist baker week’ – this is the fourth recipe of yours I made this week! We are not vegan so I made regular mashed potatoes since so far I have not yeat eaten vegan mashed potatoes that I enjoyed as much. I also used about double the amount of mushrooms because we just really love them. At the end we each added a teaspoon of nutritional yeast to our plates. The whole family enjoyed it, my 1-year-old ate almost an adult sized portion and my 3-year-old kept asking for more even after she’d had dessert!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You’re on a roll, Kerstin! We are so glad to hear you have been enjoying the recipes!

  11. Natalia Stefanova says

    Wow! Absolutely mouth watering. I just made this for dinner after eyeing for a while and it was even better than I already knew it would be. Thank you!

    PS: I ended up using a full 1 litre of veggie broth and the lentils took quite a bit longer to cook.

  12. Tamar says

    Hey Dana!
    I made this for a Shabbat meal and my entire (carnivore) family loved it! I subbed the potato mash with cauliflower mash (fewer calories and more deliciousness ) and added dried chili flakes and fresh lemon juice for more flavor. Adding some of the mash to the stew for thickness was such a good tip!
    Your recipes are an amazing tool to show my family and friends how delicious and easy it is to be vegan, thank you so much for all the fabulous content you’re putting out :)

  13. Liam says

    I made this and added some sliced carrot and vegan sausage. Also added some smoked paprika. Was delicious.

  14. Emma says

    Do I need to put coconut aminos in it? (I honestly don’t know what they are – I still have to do research). I’m allergic to coconut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emma! You can easily sub gluten-free tamari or soy sauce! Coconut aminos is a soy-free alternative to soy sauce, with a less pungent flavor. I usually double the amount of coconut aminos I would add to a recipe that calls for soy sauce. So, if a recipe calls for 2 Tbsp soy sauce/tamari, I’d probably add 3-4 Tbsp coconut aminos. Hope that helps!

  15. Mae says

    Just made this – absolutely love it. I do feel it really needed more than 20 minutes to cook to soften the green lentils. Its another rainy day here and perfect dinner for a night like this. I tagged you in instagram with a photo.

  16. Minnie says

    We made this last night and it was delish! I have one kid who struggles with the texture of cooked mushrooms, so I diced them up teensy tiny and even she had second helpings. I added diced carrot, which was yummers. :-)

  17. Jennifer says

    This was delicious and as promised, comfort food. I used small portabellos and some sweet potato mash to thicken, and rosemary. It was worth making! Thank you!

  18. Shannon says

    This turned out great! Super easy to make. I think next time I’ll try cooking the lentils separately, mashing them, and then adding them to the soup since my hubby isn’t partial to them. Yum!

  19. Kristen says

    I made this one sunday for my dinners for the beginning of the week– so good! I did a mix of sweet potatoes and regular potatoes for the mash.

  20. Wendy says

    I might try this tonight, although I’m using my instapot , I have to cut the recipe in half, just for one. Dinner and a lunch , thanks I’ll try and remember to post a picture

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, please post a photo and hashtag it #MinimalistBaker and we’d love to see what you cook up! :D

  21. Jes says

    Gorgeous! This is a lovely recipe. It’s autumn/fall here in Australia, so this is perfect for the cooler weather. I’ll add some spinach or kale next time, just to sneak more greens in. I think it’ll work nicely with the flavours of the broth. I worked with what I had, so some minor changes:

    – Canned lentils, instead of dried.
    – 1tbsp tamari, instead of coconut aminio
    – 1 cube of massel stock with 1 cup of hot water, instead of x2 cups of broth.
    – Chives, instead of shallots
    – Added some garlic

  22. Meridith says

    Made this tonight and it was delicious! Definitely going to be on the regular rotation here. Thanks Dana!

  23. Diane says

    Dear Dana your recipes are the best. I tell everyone about your recipes. I purchased your book but have not tried those recipes yet. I am too busy trying the ones on your website. I tried the lentil mushroom dish and it was great! My dish was very very dark in color. Did I do something wrong. The taste was fabulous but the color was not very appetizing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear you’re enjoying our recipes, Diane! Did you happen to change anything in the recipe?

  24. Rennae Walsh says

    I made this tonight (I was craving warm comfort food on another gray cold evening) and it was DELICIOUS!!! I didn’t have a shallot so I used half of a small yellow onion and added a couple cloves of minced garlic. Also used Braggs liquid aminos instead of coconut. Can’t wait for leftovers tomorrow!! Thank you!!!

  25. Anna says

    Hi, I would just like to say that this is my favorite thing I’ve ever cooked! I subbed the lentils for split peas and ended up using a food processor for the mashed potatoes (I like ’em real creamy!).

  26. Emily says

    Loved how savory this was…did not pull the stems off of the thyme and I do regret that! I also did not find the 12-15 cooking time for the potatoes sufficient—I did 20 minutes and they still came out tough-ish (I promise I put them in boiling water!) but I really was surprised by how flavorful this recipe was!!!!

  27. Amelia Wallrich says

    Loved this! It is going to become one of the staple recipes in my rotation. Its hearty and filling without feeling heavy. I made it to bring for lunch this week. It tastes even better reheated. I snuck some kale in with the lentils to get a little more green in my diet. I also added a dash of worcestshire sauce.

  28. Sandra says

    Made this last night, it was delicious! I think I will add more veggies next time-carrots, green beans, celery, peas all sound good.

  29. Lisa says

    This is absolutely delicious and goes together quickly. I’ve made it twice now, once with some modifications based on what I had in my fridge, and this time as is, with the exception of I used mushroom broth in place of the veggie. I like it with the tomato paste. This will be a go-to from now on. Thanks for the fantastic recipe.

  30. Christina says

    Perfect for Canadian “spring” weather with freezing rain! Made this tonight and everyone loved it! So delicious and the house smells amazing! Will definitely make it again soon!

  31. Jen Reardon says

    This was my first venture into cooking mushrooms and I’m so glad I tried this recipe! I love that your ideas are always easy to follow and have great end results. No pinterest fails here. Thank you!

  32. Grace says

    Absolutely delicious! I will definitely make this again. Maybe we’re just big eaters, but I shared this with one other person and we finished it all, so I might double it next time to have leftovers or if I’m serving three or four people. I made the recipe as written, except using soy sauce instead of aminos and dried rosemary instead of fresh. I soaked the lentils and had no problem digesting them. Thanks for another absolute winner of a recipe Dana!

  33. Karen says

    Made it. Really yummy even though I changed things due to not having ingredients! Used onion instead of shallot and chicken broth (sorry ;) instead of veggie broth. Served over a mix of yukon gold and cauliflower mash. Next time I’m going to try tamari instead of the coconut aminos because they seem to be a bit sweet. Really enjoyed it! Served with fresh sauted asparagus with garlic. I maya add some fresh spinach next time. Thanks for a wonderful recipe!

  34. Christie says

    One of my all-time fav Minimalist Baker recipes. Super easy to make and the flavor is AMAZING! I added fresh garlic and kale to the lentil mixture and it was ?. I also added the tomato paste and loved it, and I used Tamari instead of coconut aminos. My boyfriend had two HUGE helpings.

    PS – the smell of sautéed shallot + garlic + tamari is to die for ?

  35. Sam says

    Thank you, this was incredible. I took the time to make your vegetable broth the previous night and made this stew for dinner last night. Wow. It is an incredibly tasty and hearty meal and took no time at all to prepare. I hate substituting anything in a tried and tested recipe but I could not find cocnut amino here at all so I did have to swap that out for Maggi seasoning. Thanks again for sharing, this is a keeper!

  36. Susan Berris says

    This was wonderful! We made it following the instructions but left out the coconut aminos.
    Highly recommend it!
    Simply delicious and very filling!

  37. Penny says

    Awesome! I just made it for dinner. Since I wasn’t planning on making mashed potatoes (I served on a bed of steamed kale), I added a baby potato with the lentils and then smashed it at the end to thicken. I did add the tomato paste – not because it lacked flavor but because I was curious. Highly recommend!! Thanks for a great dinner!

  38. Arkaidy Wisniowska says

    This is simmering overly stove right now, about 5 minutes to go! I can’t wait to dive in, what a great idea! We are having a green salad on the side :-)

  39. Michelle L says

    I just made this for dinner and it’s great! Easy to follow and execute. I have made many recipes from your blog and have loved them, thanks!

  40. Tiff says

    If I soak the lentils beforehand, do I still use 2/3 of a cup (since they expand)? Or should I measure 2/3 c before soaking?

    Additionally, should I adjust the amount of broth if I soak beforehand?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Use 2/3 cup of dried lentils before soaking and you shouldn’t need to adjust the amount of broth.

  41. Rebeca says

    So delicious! Followed recipe to the tee. Didn’t need the tomato paste or extra seasoning. The only sad part was that there aren’t any leftovers. I’d double the recipe for lunch the next day.

  42. Ashley says

    Just had this for dinner and it was so delicious! I had to add extra water as the lentils were simmering, but other than that, I followed the recipe exactly. I happened to have an open can of tomato paste, so I added that and the addition was lovely. Love the idea of adding mashed potatoes to thicken the gravy! Will definitely be making this again!

  43. Caitlin says

    Made this on one of the first autumn feeling days or the season for my partner and we both loved it – thank you !

  44. Kat says

    Just finished eating this, and it was impressively good! And so crazy how much depth of flavour there was! I made it more
    into a traditional stew and added carrots, celery, and peas. My 9 year old daughter couldn’t stop eating it! :)

  45. Hannah says

    I didn’t have any coconut amino’s or soy sauce, so I subbed Worcestershire. The flavor somehow was just like a Sunday roast, so good!
    You always make the best recipes!

  46. Nadine says

    I made this dish tonight. I substituted farro for the lentils and it was delicious. I used baby portobello mushrooms. It
    needed three cups of vegetable broth. Next time I’ll add more mushrooms. I served it with steamed cauliflower.

  47. Sandy Brown Jensen says

    I made this tonight, and it turned out super yummy. It’s a great comfort food, vegan style. Thanks for this great recipe, Dana❤️?

  48. Omar says

    Made this tonight. The best lentils I have cooked, ever! I added carrot because when I think of lentils I think of carrots. Used Tamari instead of the aminos as that’s what I had. I also made a cumin oil to drizzle over. I don’t know.. I have been craving certain flavors lately. A wonderful dinner. Thanks.

  49. Shannon says

    I used water to Sauté, subbed better than bouillon for broth and yellow onion for shallot, left out the tomato paste and salt, and used an Italian dry spice mix instead of the herbs mentioned. I did have to add quite a bit more water than was called for but that may have been because the stove I was cooking on doesn’t have low enough heat to simmer. I didn’t miss the oil or tomato paste at all. It was a huge hit! I will definitely be making it again.

  50. Milan Aspe says

    Made this tonight with half cremini/half shitake mushrooms and tamari (halved amount) instead of coconut aminos. Was absolutely fabulous! Would add less oil to the potatoes next time as I found them a bit dense. I am trying to eat more plant based for various reasons (I am not vegan) and this will make its way into my regular rotation. The flavors definitely compete well with meat-based dishes!!! :) thank you for another wonderful recipe Dana!! Would have loved to give it an extra half star haha !

  51. lauren says

    Thanks Dana, this was delicious. My non plant based husband LOVED it. The flavor was very rich and well balanced.

  52. Diana says

    Just made this. SO tasty. I saw the pictures and thought no way could it be as flavorful as it looks, but it is. Adding this to my rotation for sure! I made mashed cauliflower in lieu of potatoes and added a side of roasted carrots.

  53. Jean says

    I made this yesterday. What a fabulous dish. I used sweet potatoes instead of regular potatoes. The aroma of this cooking in the house was amazing, needless to say, the taste was even better

  54. Byrd says

    I made this dish! In fact, I’m eating it right now. I like it. Delicious. A nice change from the sometimes boring plant based routine. I used dried rosemary…which I didn’t love. I think it could use a lot less than 2Tbls dried. Not sure if fresh and dried are equal. Maybe I will grind the dried rosemary next time…any ideas? Otherwise absolutely perfect! (Walking to the pot for another helping)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      For dried I usually use less than I would fresh. Glad you still enjoyed it, Byrd! Lovely name, btw :D

  55. Julie says

    Made this last night, was absolutely delicious. I used canned lentils as it was all I had, so I used a little less broth and it turned out great! Even my 4.5 year old loved it! Next time I will double the recipe, as I’m sure the leftovers would be even better.

  56. Jessica says

    I am making this recipe today… I can’t wait… it looks delicious. All the recipes I have made from your website are delicious… thank you for all your hard work.

  57. Vanessa L. says

    Went to the grocery for potatoes but put them down to buy avocados and then forgot them! So I made mashed cauliflower with sauteed garlic and rosemary. I needed way more water and way more time to cook the lentils, but despite that, it was delicious!

  58. Jane Callahan says

    Absolutely wonderful! Didn’t use nor need the tomato paste, lots of flavor. Will certainly make again.

  59. Lara says

    Hi from Portugal
    I made this last night and it was delicious. I used barley instead of lentils and it was a hit (so creamy, like risoto and tasty). Thank you for the recipe and for the hug.

  60. Corey says

    Made this tonight and doubled the recipe since I figured I’d want extra. It made about 5 entree portions, so spot on! The green lentils took way longer than I anticipated – 40 minutes and still a little al dente. May cook them a little in advance next time. Flavors so good! Will make again.

  61. Manuela says

    In the wise words of Owen Wilson; “Wow.”

    Didn’t think your recipes could get any better, but here we are. This was perfect timing too, as I had some mushrooms I wanted to use up.

    My lentils and mushrooms didn’t turn out as stew-y as yours did, despite using 3 cups of broth in addition to more water, but I think that could have been because my stove is finicky and difficult to get mid-range temperatures (it’s either blazing hot or lighter than a simmer), so my temp could have been too high. I think next time I’ll add even more mushrooms.

    Other than that, flavors were spot on. Major comfort dish here; seriously recommend.

  62. Tyra says

    So simple but probably one of the best dinners I have ever made! My carnivorous parents devoured it and wanted more. Made it exactly as you stated but without shallots, instead I just added about a tablespoon or so of onion powder. It was divine, thank you so much!!

  63. Boni Joi says

    Made this last night and it was another hit! We recently moved to Switzerland from the U.S. Since I don’t have a full–time job I’m doing all the cooking. At first it was so stressful (to add to it my husband is a chef) but I keep going to your blog again & again and now I look forward to cooking dinner. Some of the ingredients aren’t available here (for example, baking soda isn’t sold here as a cooking ingredient, you can only get cleaning grade baking soda) but I creatively substitute. A thousand thanks!

  64. lisa says

    This was AMAZING! I made it with just a few changes:) I used a package of tempeh, cubed and sautéed with the shallots instead of the lentils, and mushroom broth in place of the veggie. Served over mashed turnips. I can’t wait to make this again – trying it with lentils.

  65. Cristina says

    What vegetable broth do you use? It always looks so bright and colorful in your pictures! (It’s the orange liquid, right?)

    This looks delicious… can’t wait to try it. :)

  66. Jacky says

    Oh gosh it looks great… Making me starving now!
    How I wish I can grab a plate of that on my desk now.
    It’s a good sharing for new recipe, keep it going~

  67. Rose says

    I had a bunch of potatoes that needed to be used, and when I saw your recipe today I knew I had to make this. It was delicious! Thank you for this recipe and all the others you have shared with us. You are amazing!!

  68. Tara says

    Why have I never thought to do this? I always whine that shepherds pie takes too long. This is perfect!

  69. Jen says

    I need to make this! Looks so delicious. Would Braggs liquid aminos Work in place of the coconut aminos?

  70. Heather Holmes says

    You’ve done it AGAIN! Your my favorite food blogger! Your so gifted and ahelping so many people with allergies, autoimmune, and people who just want healthy recipes that taste good! Everything works , tastes great, and is simple. Our family had used your recipes for years -time to review!

  71. Cassie Thuvan Tran says

    Sounds like a wonderful dish! I never combined lentils and potatoes except with Indian food. Can you use any other kind of potatoes or even sweet potato?

  72. Suzanne says

    When I make your lentil chili or sloppy Joe’s, I serve the leftovers over mashed potatoes with (your recipe) garlic parmesan green beans…we have this every week…so good! I cook almost exclusively from your cookbook & website & I thank you for making our transition to vegan eating so easy & delicious!

      • Thando Mtshali says

        I can’t seem to find the garlic parmasean green beans, and I’d really love to try them. Please link them!

        Gonna make this recipe tomorrow! Sounds delicious.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha, claims. Well, I would think cauliflower, carrots, and celery would be nice here, too :D

  73. Lisa Lorraine Machat says

    Hi
    What is coconut aminos ?

    I’m living in Mexico and not sure if I can find this item ….what could I substitute with??
    Gracias, Lisa

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can easily sub gluten-free tamari or soy sauce! Coconut aminos is a soy-free alternative to soy sauce, with a less pungent flavor. I usually double the amount of coconut aminos I would add to a recipe that calls for soy sauce. So, if a recipe calls for 2 Tbsp soy sauce/tamari, I’d probably add 3-4 Tbsp coconut aminos. Hope that helps!

  74. Leslie Ewing says

    I am imagining a mashed potato bowl with the potatoes as the base, this stew on top and to the side, and add some greens to the bowl, maybe collard greens, sautéed with onions and garlic and maybe even a roasted red pepper into the mix… Shopping today, making this for tomorrow.

    I love your recipes and how imaginative they are. You inspire me!
    Thanks, Leslie

  75. loh says

    Technically it’s Spring here but just had massive rain showers coming down. In other words: while the season asks for salads, the weather (and me) wants comfort food.
    This seems just perfect for tonight, though I think instead of mashed potatoes I’ll go for polenta (and use some potato starch to thicken the sauce if needed).

      • loh says

        Or… a friend unexpectedly dropped by with a bottle of wine and takeout… (the downside of being your own boss and working from home is also the plusside, I’m guessing you know how it works)

        But tomorrow it should still be raining. Forgive me the one day delay. :D

        (also: your vegan biscuits are killer! make them way too often.)

  76. lisa says

    this looks great! would you think this would be good if it were over cauliflower mash to save some calories?