Lentil Mushroom Stew over Mashed Potatoes | Minimalist Baker Recipes

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while still adding creaminess.

Rinse lentils under cold water and set aside.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add mushrooms and cook until they release moisture, about 5 minutes.

Stir in lentils, vegetable broth, tomato paste, thyme, bay leaves, salt, and black pepper.

Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until lentils are tender.

While the stew simmers, peel and chop potatoes into chunks.

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and return to pot; add butter and milk, mashing until smooth and creamy.

Remove bay leaves from the stew before serving.

Serve lentil mushroom stew over a generous scoop of mashed potatoes.

Cooking Techniques

Spice Level:

Dietary

Allergens