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
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
Plate of Lentil Mushroom Stew Over Mashed Potatoes
4.91 from 266 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 (side servings*)
Course Entrée
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 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)


  • 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


  • 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.



*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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My Rating:

  1. Heather Johnston says

    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.

  2. Moni says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Moni! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  3. Donna says

    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.

  4. Lisa says

    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.

  5. Kim says

    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!!

  6. Astrid says

    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!

  7. Marie says

    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.

  8. Anne says

    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

  9. Erin says

    Made this tonight and it was great! I served it over mashed sweet potatoes and it was great. Thanks for the great dish. I definitely added more salt and pepper and that really brought out the flavours.

  10. Lily says

    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.

  11. Ashlee says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashlee, we do find that some store bought broths are not as flavorful as others. We prefer Imagine brand when going with store bought. Hope that helps!

  12. Lena says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! Thanks for sharing, Liz! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  13. Karen R says

    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!

  14. Sandra Hernandez says

    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.

  15. Jen says

    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!

  16. Tetiana Taran says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Tetiana! We’ve heard that if lentils are older they can take longer to cook. We’re glad to hear the pressure cooker worked well though!

  17. Sid says

    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!

  18. CC says

    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 :)

  19. Kaylee says

    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!

  20. Martina says

    Love this recipe! I added some chopped garlic cloves and white wine to the lentils and used Tamari instead of the coconut aminos. Tasted amazing, will definitely make it again! Thank you for sharing.

  21. M says

    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!

  22. Jill says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jill. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  23. Ashleigh says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Ashleigh. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  24. andrew says

    I have tried this recipe 4 times and each time the lentils take close to an hour to cook. I am using red lentils, I am almost using to much liquid so I know they are not in want of that, I’ve trie this on low, medium low and high heat but nothing gets the time to 20 minutes. what am I doing wrong? do the lentils need to be soaked? I’ve looked for other red lentil recipes and they all say 20 minutes as well but nothing about soaking.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Andrew, red lentils should generally take only 5-10 minutes to cook – they’re so small and tender. Green and brown and black varieties can take longer. One option is to cook the lentils separate in boiling water until tender to speed cooking, and then add them to the sauce. Hope that helps!

    • OkraW says

      Andrew, are you maybe using whole red lentils? There is a split version that does not need to be soaked (although I always soak at least for 30 mins with split lentils). For whole lentils, I’d still soak overnight or least 8 hours. It should quicken the cook time significantly once you get cooking!

  25. Natalia S says

    Hi team Minimalist Baker, do you think water would work instead of veggie broth? I am in a place where store-bought is not readily available and I may not find time to make my own… if I do attempt it with water, what should I tweak?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It won’t have as much flavor, so that’s my main concern. I’d add a bit of tomato paste, nutritional yeast, and more onion / garlic to the pan to help compensate if I were you.

  26. Delaney Coelho says

    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.

  27. Sean says

    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!

  28. Natalie says

    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.

  29. Barbara Alfeo says

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barbara, yes, a link is fine, thanks! Please refer to this guide for more information on sharing our recipes. Thanks!

    • Emily says

      I haven’t made this yet, though looking at it and reading the comments I can’t wait to fix this for my daughter. That being said, she is the only non meat eater in our family. Fixing larger meals for her is a waste because most recipes are made to feed a family not an individual.

      My question is besides the mashed potatoes, could this recipe be freezer friendly?

  30. meeshy-keen says

    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. :)

    • meeshy-keen says

      One other thing—I made this the night before the dinner party to make life easier…. It heats up great on the stove! No one was the wiser. I’m from the Ina Garten school of “make it ahead”!

  31. Juan says

    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!

  32. Diana says

    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.

  33. Hayley Morrin says

    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.

  34. Karen M Carlson says

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

  35. Barbara says

    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.

  36. Lynne Hurd Bryant says

    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.

  37. Cova says

    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!!

  38. Brynn Lattimer says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Judy! We recommend using uncooked lentils (or soaked) and adding them along with thyme and vegetable broth for best results in the recipe! If you try out the recipe using cooked lentils, report back on how it goes!

  39. Chris Walker says

    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!

  40. Cait says

    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!!

  41. Jillian Pius says

    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!

  42. Patricia Hingston says

    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.

  43. Gabi says

    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

  44. Shoko Miyagi says

    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!

  45. FIona Saulness says

    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

  46. Maria says

    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.

  47. Inês says

    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.

  48. Joanna says

    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.

  49. gayle says

    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.

  50. Rena T says

    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!

  51. Sharon R says

    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!

  52. Amit says

    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!

  53. Debbie Lang says

    This sounds so easy and based on the comments very tasty. I’d like to try it but I don’t have the coconut aminos what can I use as a substitute?

  54. Leah says

    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!

  55. Gabby says

    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!

  56. Alicia says

    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!

  57. Maudie says

    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!!

  58. Jen says

    I am not vegan. But I am a vegetarian. What ingredient is the coconut aminos replacing? Could I use Worcestershire sauce instead? Or is it soy sauce?

  59. Maggie says

    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!

  60. Karina B says

    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!

  61. Tara says

    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.

  62. Wendy Cox says

    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!!

  63. Jayne says

    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!

  64. senora grayson says

    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!

  65. Jessica Shih says

    This recipe is fabulous and one of my favorites!! Is there any chance you have the nutrition info for just the stew, not including the potatoes? :-)

  66. Claire says

    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.

  67. Teresa Toth says

    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.

  68. McKenzie says

    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.

  69. Kim says

    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!

  70. Iliana says

    Hi Dana,

    How did you manage to cook your lentils in about 20 minutes? I made this recipe today, and let me tell you, it did not take 20 minutes. I soaked them over night, I cooked them for two almost 3 hours, and they were not soft yet. Did you do anything different? I’d appreciate some tips. Aside from the cooking time being long, the recipe is delicious.

  71. Tara says

    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.

  72. Karen says

    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 ?

  73. Jana Brown says

    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.

  74. Hayley Morrin says

    Does it have to be brown lentils for this recipe? I have a huge bag of red lentils I’m trying to use up – would they work here?

    • Hayley Morrin says

      or sorry – green lentils? May red lentils be used in place of green for this recipe or not recommended?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hayley! You can, but red lentils cook faster and tend to become mushier. So if you’re OK with that, go for it!

  75. Lizzie says

    First of all, this was delicious!! The recipe is easy to follow and I’d highly recommend! Something about the combo of mashed potatoes and lentils was just absolutely heavenly. My ONLY critique/suggestion is regarding the cook time for the lentils. As others point out, 20 min on low is definitely not long enough. I didn’t time how long it took to cook after my 20 min timer went off, but very possibly was closer to 40 min. I waited until most of the liquid had dissolved from the 2cups of veg broth & it was perfect. The video was extremely helpful in showing the type of consistency that the strew should have after fully cooked.

  76. Megi says

    Love, love, love this recipe! The most delicious thing!
    I wish i had discover your website 15 years ago!
    I can’t wait to try the other recipes!
    Thank you!! :)

  77. Lynn says

    I just made this and it is delicious!!! I added a bunch of chopped carrots to the lentils & mushrooms about 1/2 way through cooking (which did take about twice as long as your recipe indicates) but otherwise followed the recipe as is. I definitely will be making this one again and again! Thank you!

  78. Colleen says

    I’ve made this twice now, first time when we were spending time on our 27′ boat, so needed something I could do on a two burner stove. It was delicious. Even better the second time when I made it back in my own kitchen. I soaked the lentils beforehand both times, and added less liquid. Thanks for a great recipe. The leftovers even taste wonderful cold straight from the fridge!

  79. Gail Anderson says

    I made this last night and had an unexpected additional person to feed but it was reasonably quick, very easy and tasted delicious – thank you. I think I may try and add a bit of squash next time as well to make it even more chunky.

  80. Nicolette says

    Wow. Amazing. So delicious and easy to make. Super comforting. I followed the recipe, only adding a little smoked paprika for the depth (had no tomato paste) and a bit of spice (because I love spice). Perfect though! Thanks for a great recipe.

  81. Jill says

    The recipe is genius and has seriously become one of my favorites. I used to have shepherds pie only on holidays because it was a three step process, now I have it weekly. I cook the gravy in my pressure cooker. Thank you!
    Ps, I just ordered your cookbook!

  82. Anon7 says

    This was so flavorful and lovely. I’ll admit I was skeptical before making it, thinking there was no way such simple ingredients could come together into a comforting dish (and help me get over my craving for mashed potatoes, steak and gravy). And I was reeeeaaaally hesitating with those 2 tablespoons of thyme – it just seemed like an awful lot. But I trusted the recipe and went forward.

    Boy am I glad I did! I’m so surprised by how comforting and delicious this is! I made it for my meal prep, can’t wait to eat it all this week!
    I made it with cauliflower mash, which made it even healthier, but kept it satisfying. Thanks Dana, you’ve done it again!

  83. Cristina Preza says

    I made this dish, for my non-vegan family. I personally am vegan. They LOVED it!! Yes, I too loved it! I am adding it to my personal recipe book. Yummy! My family is always so skeptical, so it’s nice when they enjoy a non-vegan dish. Thank you for sharing!!

  84. MandyJF says

    This recipe is a hit at my house! Made it twice now and it is so good! It has such a delicious meaty umami quality to it! I did use russet potatoes instead of Yukon potatoes because that’s what I had but still so good!