Name: Lentil Mushroom Stew over Mashed Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture); Sea salt + black pepper to taste; 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth); 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture); 1 Tbsp water ((or avocado or olive oil)); 1/2 cup chopped shallot; 2 cups sliced cremini (or button) mushrooms; 1-2 Tbsp coconut aminos; 1 Pinch each salt and pepper; 2 Tbsp chopped fresh thyme ((or sub rosemary // use dried if fresh is unavailable)); 2/3 cup dry green lentils ((rinsed + drained // optional: soak overnight in cool water to improve digestibility)); 2-3 cups vegetable broth ((or store-bought)); 1 Tbsp tomato paste ((optional)); 2 Tbsp mashed potatoes ((recipe above // for thickness)); Fresh chopped parsley; Vegan Parmesan Cheese