This recipe is basically Minimalist Baker’s Lentil Mushroom Stew Over Mashed Potatoes, so I give full credit to them for this delicious stew; I just added minced garlic and diced carrots because I had carrots that were going to go bad if I didn’t use them. I thought this hearty stew would be a great filling dinner during this time of quarantine, and I was right!

We are trying to make the most of our produce and have focused on long-lasting options like mushrooms and potatoes, and on dried beans and lentils for our protein sources. This stew is the perfect combination of these pantry staples and had lots of deep flavor + umami. Our taste buds were very happy!

I did a quick version of vegan mashed potatoes by peeling, chopping, and boiling two Russet potatoes, then mashing them with some almond milk and vegan butter until smooth and fluffy. It made for an easy and creamy base that absorbed all the yummy juices of the chunky stew.

It takes about 10-15 minutes of prep and 20-25 minutes of simmering, and it made our apartment smell out of this world the whole time. Try this dish when you are tired of your quarantine pasta and itching to try something new and nutritious. Enjoy!

Ingredients
Lentil and Mushroom Stew
2 Tbsp olive oil
1/2 yellow onion, diced
1/2 cup carrots, diced
1 clove garlic, minced
1 package baby Bella mushrooms, sliced
2 Tbsp soy sauce
salt and pepper
scant 1 cup green lentils
2 cups vegetable stock
1 Tbsp tomato paste
1 tsp poultry seasoning

Mashed potatoes
2 Russet potatoes, peeled and chopped
2 Tbsp almond milk, plus more if desired
1 Tbsp vegan butter
1/2 tsp dried rosemary
salt and pepper

Instructions
Heat a large deep skillet over medium heat and add olive oil. Once oil is shimmering, add onion and carrots and saute until slightly softened, about 2 minutes. Add garlic and saute for one more minute. Next, add mushrooms, soy sauce, and a pinch of salt, and saute for 5 minutes or until mushrooms are tender and just starting to brown. Next, add lentils, vegetable stock, tomato paste, and poultry seasoning and lower heat to simmer for about 20 minutes or until lentils are tender. Meanwhile put chopped potatoes in a large pot and cover with water. Bring water to a boil, and boil until potatoes are fork tender. Drain potatoes, return to the pot, add almond milk, vegan butter, rosemary, and salt and pepper, and mash with a fork until smooth. Serve lentil stew over mashed potatoes garnished with fresh chopped parsley if desired.

Serves 2