Go Back
Mushroom Lentil Stew
Print Recipe

Mushroom Lentil Stew

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: lentils, mushrooms, stew

Ingredients

  • 1 Tbsp Coconut Oil
  • 1 large Onion - chopped
  • 2 cloves Garlic minced
  • 2 cups sliced fresh Mushrooms (I used portabellos)
  • 1 tsp Oregano (dry)
  • 1 tsp Thyme (dry)
  • 1 tsp Parsley (dry)
  • 1/2 cup dry Red Lentils Rinsed
  • 2 Tbsp Balsamic Vinegar
  • 2 Tbsp Soy Sauce
  • 1/2 cup tin Lentils
  • 1/2 cup dry Split peas (or fresh peas
  • 4 cups Vegetable stock (I use Massels brand)
  • 1 Tbsp Corn Flour
  • 2-3 Tbsp water (to mix into cornflour, make sure its room temp or cold)

Mashed Potato

  • 4 Potatoes
  • 1 Tbsp Nutritional yeast
  • 1 tsp Onion Powder
  • 1 Tbsp Plant based Butter
  • Splash of Plant based milk (Up to you how much you use, depends how creamy you want it)
  • Pepper to season

Instructions

  • Heat the Coconut Oil in a pan over a medium heat. Saute the onions & garlic for several minutes.
  • Add in the mushrooms and cook for a further minute before adding in the parsley, thyme, oregano, balsamic vinegar & soy sauce. Mix well and saute for a further 3-5 minutes.
  • Now add to the pan the lentils and split peas and vegetable stock and cook on a low to medium heat until the lentils and split peas are cooked. (Around 20-30 minutes)
  • While the lentil and mushroom mix is simmering. Chop and peel the potatoes and add to a pot of water and bring to the boil before simmering till tender. Rinse and then add in the nutritional yeast, onion powder, butter and plant based milk and mash up. Season with pepper.
  • Once almost all of the stock has been absorbed by the dry lentils and split peas, mix the cornflour and cold water together and add into the mushroom lentil stew and mix. This will help it thicken into more of a gravy like consistency.
  • Serve up the mushroom lentil stew over the bed of mashed potatoes.