Mashed Potatoes with Hearty Mushroom Lentil Stew

Indulge in the comforting embrace of a warm bowl of mashed potatoes paired with a hearty mushroom lentil stew. This wholesome dish is a celebration of earthy flavors and nourishing ingredients, guaranteed to satisfy your cravings and warm your soul. Follow along as we embark on a culinary journey to create this delightful ensemble of flavors.

Ingredients for Mushroom Lentil Stew:

  • 1 cup dry lentils (green or brown)
  • 1 large onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp oil (for frying)
  • 3 tbsp white wine (optional)
  • 3 cups vegetable broth
  • 2 cups mushrooms, sliced
  • 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 for garnish (optional)

Ingredients for Mashed Potatoes:

  • 4 medium-sized potatoes
  • 1/4 cup canned coconut milk
  • 1/2 tsp nutmeg
  • Black pepper and sea salt to taste


  1. Begin by rinsing the lentils under running water. While they drain, prepare your onion, garlic, and mushrooms.
  2. Heat oil in a skillet or frying pan over medium heat. Add the diced onion and minced garlic, and sauté for 3 minutes until fragrant.
  3. Introduce the sliced mushrooms to the skillet along with dried parsley, thyme, oregano, white wine (if using), balsamic vinegar, and soy sauce. Cook for an additional 3-5 minutes until the mushrooms are tender and infused with flavor.
  4. Incorporate the rinsed lentils and 3 cups of vegetable broth into the skillet. Allow the mixture to simmer on low-medium heat, adjusting the broth as needed, until the lentils are tender, approximately 20 minutes.
  5. While the lentil stew simmers, peel and chop the potatoes. Transfer them to a pot of salted water and bring to a boil. Cook until tender, then drain and return to the pot.
  6. Add canned coconut milk, nutmeg, black pepper, and sea salt to the cooked potatoes. Mash them using a potato masher until smooth and creamy.
  7. To thicken the lentil stew, combine a generous splash of canned coconut milk with cornstarch in a small bowl. Stir this mixture into the stew and cook for an additional minute until the desired consistency is achieved. Adjust the seasoning with soy sauce, black pepper, and chili flakes.
  8. Serve the mashed potatoes alongside the mushroom lentil stew, garnishing with chopped pickles and fresh herbs if desired.

Additional Information:

  • This dish offers a harmonious balance of protein-rich lentils, earthy mushrooms, and comforting mashed potatoes, making it a satisfying meal for vegetarians and omnivores alike.
  • Experiment with different varieties of mushrooms such as cremini, shiitake, or portobello to add depth of flavor to the stew.
  • For a creamier texture, you can blend a portion of the cooked lentil stew before adding the coconut milk and cornstarch mixture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to three days, making this dish a convenient option for meal prep or enjoying as leftovers.
  • Elevate the presentation of your dish by serving it in individual bowls garnished with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of dairy-free yogurt.

Embrace the heartiness and warmth of this delectable meal, perfect for cozy nights in or sharing with loved ones around the dinner table.

Mashed potatoes with a hearty mushroom lentil stew


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 coconut milk canned⠀

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 coconut milk canned (60 ml)⠀

1/2 tsp nutmeg (or more/less to taste)⠀

black pepper, sea salt to taste


Rinse lentils under running water. Meanwhile, chop your onion, garlic, mushrooms. Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.⠀

Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.⠀

Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).⠀

In the meantime, peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don’t use a food processor or blender).⠀

Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour this mixture into the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.⠀

Serve warm, garnish with chopped pickles and fresh herbs (optional).