LENTIL MUSHROOM STEW OVER MASHED POTATOES
Crazy delicious and hearty mushroom lentil stew gravy over mashed potatoes! Entirely vegan, gluten-free, and grain-free. A delicious and easy-to-make 10-ingredient meal or side!
Provided by Minimalist Baker
Categories Entree
Time 40m
Number Of Ingredients 16
Steps:
- Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
- Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry.
- In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
- Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
- Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional - we didn't find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
- To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
- Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.
Nutrition Facts : ServingSize 1 serving, Calories 276 kcal, Carbohydrate 43.4 g, Protein 10.3 g, Fat 7.7 g, SaturatedFat 0.9 g, Sodium 196 mg, Fiber 9 g, Sugar 4.7 g, UnsaturatedFat 5.76 g
MUSHROOM, LENTIL, AND POTATO SOUP
Delicious, easy, vegan meal. Great for a cold day!
Provided by mina
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h10m
Yield 2
Number Of Ingredients 13
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g
POTATO AND LENTIL SOUP
A nice quick simple and tasty satisfying soup perfect for those winter nights
Provided by hazelk2909
Time 2h30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- fill a large stock pot with around 3litres of water and bring to the boil. Add 4 knorr vegetable stock cubes and simmer whilst stirring
- add the lentils
- Dice the potatoes, leeks and onion and add to the pot
- grate the carrots and add to the pot and season with salt and pepper if you wish
- simmer the soup for around 2hours stirring occasionally and once the potatoes are cooked the soup is ready
MUSHROOM AND LENTIL SOUP
I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
Provided by rosemere
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 3 quart saucepan over medium heat.
- Saute the onions in the oil til lightly browned, about 12 minutes.
- Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
- Bring to boil.
- Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
- Discard the bay leaf.
Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7
MUSHROOM AND LENTIL SOUP
Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
- Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.
Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g
MUSHROOM AND POTATO SOUP
I found this recipe in a small handbook published by Countdown Supermarkets. Issue 3. It sounds like a hearty winter meal. Serve with toasted Rye Bread.
Provided by Kiwi Kathy
Categories < 60 Mins
Time 40m
Yield 4 helpings, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and thyme. Cook for 5 minutes stirring frequently. Add the potatoes and cook for a further 5 minutes.
- Increase to high heat and add the mushrooms and cook for a further 5 minutes.
- Add the vegetable stock and bring to boil. Reduce heat and cook for 10 minutes, stirring occasionally.
- Blend or process soup, pour into a clean saucepan and stir in the cream. Season with salt and pepper and heat gently.
- Serve in bowls sprinkled with thyme and rye bread toast.
Nutrition Facts : Calories 320.8, Fat 18.3, SaturatedFat 7.9, Cholesterol 40.8, Sodium 27.5, Carbohydrate 35, Fiber 5.1, Sugar 4.5, Protein 7.5
MUSHROOM POTATO SOUP
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
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