Lentil Mushroom Stew Over Mashed Potatoes

This is a GREAT recipe!! My kids loved it❤

This recipe is delicious! Omitted the tomato paste and used soy sauce in place of the coconut aminos but I was very impressed with how this turned out! Thank you for sharing this recipe! I love anything that promotes a higher intake of mashed potatoes :)

Killer recipe! I also added 1 large carrot cut in small cubes and half of purple onion [I always loved how these go with lentils, so I always add them to my lentil stews]. Also, didn’t have vegetable broth [hard to find store bought in my country] so I just used water [little less than the recipe states for stew and then was adding as needed] and it was still absolutely amazing! Definitely will be my go to lentil stew.

I first made this when I first saw it posted. I have since made it so many times, it has become a staple. I always make it as the recipe is written and it is always perfect. The whole family loves it including my little ones.

So good! It exceeded my expectations.

Sauce: I did not add the tomato paste, and subbed Tamari because I didn’t have coconut aminos. I did 2 cups of lentils and ended up scooping out about a cup during the cooking process because it made so much!! (I’m 1 person, and will use those cooked lentils in another dish). I added about 2 cups extra of broth during cooking (didnt pre-soak lentils). After it cooled I blended it and made it into a “gravy” texture.

Thank you for this recipe!

This recipe is so simple but with SO much flavour. I use soy sauce instead of coconut aminos only because I never have that in the house. I always put the 1 tbsp of tomato paste.
We make this at least once a week in our house and everyone loves it, including my 18 month old :)
Thanks so much!!

5 stars! This dish was simply amazing, it’s simply and easy. The potatoes are definitely the star of this dish, a bed of soft and fluffy potatoes topped with mushroom-y lentils? Yes, please!

I added fresh tomatoes since I didn’t have tomato paste, omitted the broth and coconut aminos as well. It was still delish! Defs on a weekly rotation!

We have literally made this a billion times. Ok not literally. But we will try. It is SO GOOD. Thank you for posting this recipe. It is super original which is great when we are sick of the same old thing. Also, I love finding dishes that use lentils because they are so good for you.

We really enjoyed this recipe! I had to increase the cook time on the lentils so I think next time I will soak them the night before. I also used chicken broth, added a little red wine, and wild oyster mushrooms! Delicious. Thanks!

I made it for dinner today and it’s amazing. Probably the best lentil dish that I have made so far. Thank you!

LOVED this! I added extra coconut aminos + the tomato paste for a little extra flavor. Also added a bit of arrowroot powder to thicken the sauce instead of potatoes. We loveddddd. Will definitely make again!

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!