Easy lentil stew with mashed potatoes
Have you been looking for a quick and easy to make dinner? A dinner which contains healthy plant-based protein, fiber, and so much flavor? If yes, then definitely check out this easy lentil stew with mashed potatoes. It’s vegan, gluten-free, healthy, grain-free, and super delicious.
Mashed potatoes and lentils, a perfect match?
I love potatoes and mashed potatoes actually remind me of my childhood. My mom used to make them quite often but I don’t remember I ever ate lentils over mashed potatoes. After I saw an Instagram post from Minimalistbaker, one of my favorite bloggers, I fell in love with one of her dishes. She made an easy lentil stew over mashed potatoes and I knew I had to try this combo. And let me tell you, this combo is the bomb! A big thanks to Dana for this lovely recipe inspiration.
Easy lentil stew variations
If you follow me on Instagram you might have noticed that I not only love potatoes but also rice. I post a lot of dishes with rice, for example, my beloved vegan chickpea curry or my creamy vegan mushroom risotto. This easy lentil stew also tastes great in combination with rice. So if you love to vary your dishes, definitely give it a try with rice as well.
Add your favorite veggies
I have made this easy lentil stew already a couple of times with mushrooms but I love to add different veggies as well. My favorite ones are chopped carrots, pumpkin, and zucchini. And never forget to add finely chopped pickles, they make this dish so special (thanks to my mom and dad for the inspo, haha).
This easy lentil stew with mashed potatoes is:
- Easy to make
- Perfect for lunch or dinner
Should you recreate my easy lentil stew, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your recreations.
Easy lentil stew with mashed potatoes. This recipe is a great comfort food which is vegan, gluten-free and grain-free. You can add your favorite veggies and enjoy this dish for lunch or dinner.
- 1 cup dry lentils (190 g) (*see recipe notes)
- 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) (*see recipe notes)
- 2 tbsp soy sauce (wheat free if GF)
- 1 tbsp balsamic vinegar
- 1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
- A splash of coconut milk canned (for extra creaminess)
- 1/2 tbsp cornstarch (to thicken)
- black pepper and chili flakes to taste
- Chopped pickles to taste (optional)
- 4 medium-sized potatoes (600 g)
- 1/4 cup coconut milk canned (60 ml) (*see recipe notes)
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
- Rinse lentils under running water. I prefer to soak my lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
- Meanwhile, chop the onion, garlic, mushrooms (*see recipe notes). 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).
- I typically use brown lentils which cook in about 20-25 minutes.
- If you don't like mushrooms, you can make this easy lentil stew with chopped carrots or pumpkin instead.
- You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat.