Mashed Potatoes with Lentils and Mushrooms Stew
A hearty and healthy dish combining creamy mashed potatoes with a flavorful lentil and mushroom stew. This recipe is packed with nutrients and fiber, making it a satisfying and wholesome meal.
Equipment
- 1 Large pot For cooking the lentils and mushrooms.
- 1 Potato masher For mashing the potatoes.
Ingredients
For the Mashed Potatoes:
- 2 lbs Yukon Gold potatoes Peeled and quartered
- 0.5 cup unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- Salt and pepper to taste
For the Lentil and Mushroom Stew:
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 8 oz cremini mushrooms sliced
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 0.5 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Place the peeled and quartered potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.
- Return the drained potatoes to the pot. Add almond milk, nutritional yeast, and olive oil. Mash until smooth and creamy. Season with salt and pepper to taste. Set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the pot and cook until they release their moisture and become tender, about 8-10 minutes.
- Stir in the rinsed lentils, vegetable broth, dried thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils are tender.
- Season the lentil and mushroom stew with salt and pepper to taste. Serve the stew over a bed of mashed potatoes. Garnish with fresh parsley.
Notes
This recipe can be easily adapted to be gluten-free by ensuring the vegetable broth used is gluten-free. For a richer flavor, you can add a splash of balsamic vinegar to the stew during the last few minutes of cooking.