Mushroom Lentil Stew

Hearty Mushroom Lentil Stew with Mashed Potatoes: A Comforting Vegan Delight

Are you looking for a hearty and satisfying meal that’s both comforting and nutritious? Look no further than this recipe for Mushroom Lentil Stew served with creamy mashed potatoes! Packed with protein-rich lentils, earthy mushrooms, and aromatic herbs, this dish is sure to warm your soul and fill your belly. Plus, it’s entirely vegan and gluten-free, making it suitable for a variety of dietary preferences. Let’s dive into this delicious recipe and learn how to make it step by step.

Frequently Asked Questions (FAQs)

1. Can I use canned lentils instead of dry lentils?

• While dry lentils are preferred for this recipe, you can use canned lentils as a time-saving option. Just be sure to rinse and drain the canned lentils before adding them to the stew.

2. Is the white wine necessary for the stew?

• White wine adds depth of flavor to the stew, but it’s optional. If you prefer not to use wine, you can omit it or substitute it with vegetable broth.

3. Can I use other types of mushrooms?

• Absolutely! Feel free to use any variety of mushrooms you prefer or have on hand, such as cremini, shiitake, or portobello mushrooms.

4. Can I make the mashed potatoes ahead of time?

• Yes, you can prepare the mashed potatoes in advance and reheat them when ready to serve. Simply store them in an airtight container in the refrigerator and reheat them in the microwave or on the stovetop until warmed through.

5. Can I freeze leftover stew?

• Yes, this Mushroom Lentil Stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Ingredients:

For the Mushroom Lentil Stew:

• 1 cup dry lentils, green or brown (190 g)
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp oil (for frying)
• 3 tbsp white wine (40 ml) (optional)
• 3 cups vegetable broth (720 ml)
• 2 cups mushrooms, sliced (135 g)
• 2 tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1-2 tsp each of dried parsley, thyme, and oregano
• A splash of canned coconut milk
• 1/2 tbsp cornstarch
• Black pepper and chili flakes to taste
• Chopped pickles to taste (optional)

For the Mashed Potatoes:

• 4 medium-sized potatoes (600 g)
• 1/4 cup canned coconut milk (60 ml)
• 1/2 tsp nutmeg (or more/less to taste)
• Black pepper, sea salt to taste

Instructions:

For the Mushroom Lentil Stew:

1. Prepare Lentils: Rinse the dry lentils under cold water and drain them. Set aside.
2. Sauté Onions and Garlic: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
3. Cook Lentils: Add the dry lentils to the pot and stir to combine with the onions and garlic. If using white wine, pour it into the pot and let it cook for 1-2 minutes to allow the alcohol to evaporate.
4. Add Broth and Mushrooms: Pour in the vegetable broth and add the sliced mushrooms, soy sauce, balsamic vinegar, dried herbs, and a splash of coconut milk. Stir well to combine.
5. Simmer: Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer for about 25-30 minutes, or until the lentils are tender.
6. Thicken: In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Stir the slurry into the stew to thicken it slightly. Season with black pepper, chili flakes, and chopped pickles, if desired.
7. Adjust Seasoning: Taste the stew and adjust the seasoning as needed. Add more salt, pepper, or herbs to taste.
8. Serve: Ladle the Mushroom Lentil Stew into bowls and garnish with fresh parsley or additional herbs, if desired.

For the Mashed Potatoes:

1. Cook Potatoes: Peel the potatoes and cut them into evenly sized chunks. Place them in a large pot and cover with water. Bring the water to a boil, then reduce the heat to medium-low and simmer the potatoes until fork-tender, about 15-20 minutes.
2. Drain and Mash: Once the potatoes are cooked, drain them thoroughly and return them to the pot. Add the canned coconut milk, nutmeg, black pepper, and sea salt to taste. Mash the potatoes with a potato masher until smooth and creamy.
3. Adjust Consistency: If the mashed potatoes are too thick, you can add more coconut milk or a splash of vegetable broth to achieve the desired consistency. Taste and adjust the seasoning as needed.
4. Serve: Spoon the creamy mashed potatoes onto plates or bowls, and serve alongside the Mushroom Lentil Stew.

Cook Notes and Variations:

• For extra richness, you can stir in a tablespoon of vegan butter or olive oil into the mashed potatoes.
• Feel free to add other vegetables to the stew, such as carrots, celery, or bell peppers, for added flavor and nutrition.
• To make the stew spicy, add a pinch of red pepper flakes or a dash of hot sauce to taste.

Keto Version:

To make a keto-friendly version of this dish:

• Substitute the lentils with cauliflower florets or diced zucchini.
• Omit the cornstarch and use xanthan gum or another low-carb thickener to thicken the stew.
• Replace the potatoes with mashed cauliflower or turnips for a low-carb alternative.

In conclusion, this Mushroom Lentil Stew served with creamy mashed potatoes is a wholesome and comforting meal that’s perfect for any occasion. With its hearty lentils, savory mushrooms, and aromatic herbs, it’s sure to satisfy your cravings and warm you up from the inside out. Plus, it’s easy to make and packed with nutrients, making it a win-win for both taste and health. So why wait? Give this delicious recipe a try and enjoy a bowl of nourishing goodness today!