Did you do anything different? Thanks so much for sharing! This is one of my favorites! Really enjoyed it! So absolutely fulfilling and the most perfect comfort food! Hi Hayley! It’s reminiscent of Shepherd’s Pie but far easier to make! This turned out great! I’m digging it. Major umami flavour. :D. Gorgeous! Flavors so good! simple and delish Meal loved by all! I’ve made this twice now, first time when we were spending time on our 27′ boat, so needed something I could do on a two burner stove. Thanks for the great recipe, I’ll definitely be making this again! I don’t have tomato paste on hand, so I think that will definitely deepen the flavor next time. Thanks so much for the lovely review! This is a lovely recipe. Yummy! Must try! We’re so glad you enjoy it! A delicious and easy-to … Definitely a staple. I had a serving with the sweet potato mash I’d made and I could tell that it was a very tasty dish, but sadly was getting too much rosemary. Thanks! A nice change from the sometimes boring plant based routine. This has become my favorite deep winter comfort food. It always looks so bright and colorful in your pictures! Love that modification idea, Michelle! My boyfriend had two HUGE helpings. Thanks so much for the lovely review, Elizabeth. Love your recipes! We prefer Imagine brand when going with store bought. I added brown butter, a little cayenne and minced garlic. :-). I’d like to try it but I don’t have the coconut aminos what can I use as a substitute? I absolutely love this recipe! Wow. I make so much of your delicious food and am forever grateful to you. I used the same amount of potatoes and put just enough water to cover them in the instant pot, then cook on high heat/pressure for 10 minutes. Next time I’ll add more mushrooms. This was a great substitute for me when the rest of the family were eating beef stew. Thanks for sharing! I have made this twice now: once with dried thyme (I do not recommend – the dried leaves gave an awful texture) and yesterday with fresh time and increased the potatoes, mushrooms, and lentils (1.5lbs potatoes with skins, 1lb mushrooms, and 1 cup lentils). We are having a green salad on the side :-). I’m thinking that next time, I’ll make a double batch and freeze half, so that all I need to do is make the mashed potatoes to serve on a busy “school” night. Also, sometimes for the mashed potatoes I will roast a head of garlic and mash that into the potatoes with some salt – sooo good. This was so easy and delicious! I’ve used soy sauce as a coconut aminos substitute in case that’s helpful for anyone in the future. Want More Deliciousness? I added fresh garlic and kale to the lentil mixture and it was ?. I did a mix of sweet potatoes and regular potatoes for the mash. My 7month old loves it too. I used rosemary instead of thyme, and rather than add the chopped herbs to the stew, I bruised a sprig of rosemary and added it to the pan, removing it after about 15 minutes. This is the ultimate healthy comfort food. So simple, yet so rich in flavor. Next time, would you mind leaving a rating with your review? ), https://minimalistbaker.com/mushroom-and-leek-risotto/, https://minimalistbaker.com/easy-1-pot-vegetable-broth/. Thank you for sharing this , Aw, we love that! I used soy sauce instead of the coconut aminos! Wow. I happened to have an open can of tomato paste, so I added that and the addition was lovely. I love this recipe!! I cook the gravy in my pressure cooker. I will definitely make this again and again! The flavor was very rich and well balanced. Add the rest of the ingredients (ginger, black pepper and lemon juice), stir and serve. Gonna make this recipe tomorrow! Served at a dinner party and multiple people asked me to send them the recipe. We are glad you enjoyed it. Thanks so much! It will definitely be in the rotation for dinners! Made this tonight and everyone loved it! Aside from the cooking time being long, the recipe is delicious. Served with fresh sauted asparagus with garlic. SO tasty. I have a huge bag of red lentils I’m trying to use up – would they work here? Thank you Minimalist Baker! Made it two nights ago and was surprised at how well it turned out. This would be SO DELICIOUS over GF/DF polenta too! I made this last night immediately after seeing the recipe. I made this recipe and it was so hearty and delicious. We recommend using uncooked lentils (or soaked) and adding them along with thyme and vegetable broth for best results in the recipe! I used barley instead of lentils and it was a hit (so creamy, like risoto and tasty). Yay! I also used my InstaPot to cook the stew. This was so amazing even my 4.5 yo loved it(she had thw gravy over bowtie pasta(shes not a fan of mashed potatoes!?!?) It should quicken the cook time significantly once you get cooking! We’re so glad to hear you’re enjoying our recipes, Diane! This is one of my favorite things I’ve cooked – I made some tweaks as I have no dietary restrictions and used what was on hand (butter and half & half in the potatoes, chicken broth instead of veggie broth, soy sauce instead of coconut aminos, included the tomato paste) – but I’m certain the dish would be good without my changes. This dish is absolutely delicious! Next time, would you mind leaving a rating with your review? I added the tomato paste and extra aminos. Having the leftovers tonight with baked yams since I scarfed all the potatoes. Will make again. Thanks so much for the lovely review! If you’re into hearty meals, check out our Moroccan Lentil Stuffed Eggplant, Rich Red Curry with Roasted Vegetables, 1-Pot Everyday Lentil Soup, Crispy Gluten-Free Eggplant Parmesan, or Vegan Pumpkin Mac ‘n’ Cheese! We’re so glad you enjoy it, Amanda! Love that idea! Thanks so much for sharing, Jane! Hi Raia, no, we didn’t use green puy lentils. Great for winter! My somewhat picky teen boy even liked it. Everyone loved it. I feel like this recipe truly represents the overall Minimalist Baker ethos so well – just a few clean ingredients, elegant, simple, doesn’t take a super long time to cook, but so flavorful, rewarding, nourishing, and empowering! Hi Ashlee, we do find that some store bought broths are not as flavorful as others. May red lentils be used in place of green for this recipe or not recommended? Glad you enjoyed it, Meridith! As promised, this recipe was definitely easy and quick to make. Looks delicious! I used small portabellos and some sweet potato mash to thicken, and rosemary. My toddlers LOVED it! This is a wonderful lentil recipe. I added diced carrot, which was yummers. I subbed tamari for coconut aminos and added a spoonful of Treeline french cheese with basil (vegan) to the potatoes. Even better the second time when I made it back in my own kitchen. I will definitely be making it again. Made this added a hand full of spinach leaves it was awesome. The whole family enjoyed it, my 1-year-old ate almost an adult sized portion and my 3-year-old kept asking for more even after she’d had dessert! Just made this. Ha, claims. This recipe is absolutely fantastic. My mother was skeptical that something so simple would taste so good and feel satisfied. This recipe goes into our family favourites! I was prepping all the veggies and just realized I only have brown lentils. Comfort food perfected! I always add the optional tomato paste :), We’re so glad you enjoy it! (It’s the orange liquid, right? One option is to cook the lentils separate in boiling water until tender to speed cooking, and then add them to the sauce. This recipe is fabulous and one of my favorites!! The first time I made this, I used dried thyme and this time I used fresh – the fresh was 100x better and didn’t leave chewy pieces the way the dried thyme did. We’ve heard that if lentils are older they can take longer to cook. Add the broccoli, carrot, celery, onion, and garlic. I used vegetable broth for the potatoes this time and they were wonderfully creamy and flavorful. Question 2: Was I supposed to leave the lid off while simmering for 20 min? I have been using shiitake mushrooms with it and for the mash potatoes I don’t bother peeling for extra nutrition and it makes it even less work! We are so glad you enjoyed it! I snuck some kale in with the lentils to get a little more green in my diet. I had to box it up and put in the freezer quickly before I went back for seconds ?. ... there are plenty of vegan soup recipes that get the job done without any of that. Aw, we’re so glad you enjoy it, Mary! xo. Stir in CHICKPEA FLOUR and allow to become absorbed by the mushrooms … Total swoon! I did soak my lentils for a few hours but I did still need to add more coconut aminos + water when cooking so that they would be saucey enough for the mashed potatoes. My husband raved about this dish. I think my lentils did not cook evenly the first time either, but it’s an easy enough fix that I wouldn’t dock the instructions (it could totally be something I’m doing wrong). That’s what I have used every time I’ve made this craveable comfy food. I love this recipe and so did my 7 year old. Thanks so much! If you get a chance, do you mind rating the recipe? I had no potatoes, sub cornstarch slurry to thicken up stew as read in comments, and then added oat cream in to make a stroganoff type of thing. We’d say sprinkle them on top at the end for serving. I wanted to start making one vegetarian or vegan meal a month to see how the clients like it so I started with this! And so kind. Simply delicious and very filling! Thank you for all your wonderful recipes keeping us sane and healthy. Bring to a simmer over medium heat, then reduce heat to low and cover. Definitely going to be on the regular rotation here. Yum, just yum. Reminded me a little of shepherds pie! You won’t regret it! Only change I will make in the future will be to add more mushrooms! Next time I may double the quantity of all the ingredients so that I end up with a greater number of leftover portions. I also just used dried Italian seasoning because I didn’t have fresh thyme and was happy with it. Sounds like a wonderful dish! In other words: while the season asks for salads, the weather (and me) wants comfort food. Also added TVP (textured vegetable protein), which gave a great texture to it as well. Served over mashed turnips. As far as I'm concerned, every season is soup season. I usually make with dried lentils but works fine with tinned too if you’re in a rush. Amazing. 1 small onion, diced. Thanks. This dish is so much more than the sum of its parts–and that’s considering how awesome its individual parts are. We bought fresh thyme from the Amish in Lancaster County, PA back in January before the shut-in, and I think this had a big impact on the dish. I am imagining a mashed potato bowl with the potatoes as the base, this stew on top and to the side, and add some greens to the bowl, maybe collard greens, sautéed with onions and garlic and maybe even a roasted red pepper into the mix… Shopping today, making this for tomorrow. That’s great! I’ll be making this again tonight – 3rd time. I’m lazy and just use canned lentils which is just as good. Highly recommend!! Thanks so much for sharing! I love that your ideas are always easy to follow and have great end results. Or walnuts? Tasty but really easy!! Kids and grownups loved it! It’s perfect as is and the tomato paste is essential. I haven’t been able to get green lentils, would red work the same? Commenting again to give this recipe 5 stars! Other than that, flavors were spot on. Hi, how much lentils should I add if they are already cooked? I’ll try it tonight without mushrooms, but totally look forward to trying it with mushrooms next time (because I love them)! My boyfriend is crazy about this dish and says that if it were available at a restaurant, he go there just to order it. Thanks for sharing, Teresa! This is soooo good! We hope you enjoy all of the recipes :D. I just made this and it is delicious!!! Then I swapped out the yellow potatoes for sweet potatoes and cauliflower. I will definitely be making this again. Hey Lisa, I made this dish with cauliflower “mashed potatoes” last night and it was awesome. Minimalist Baker. Thanks so much! Next time, would you mind leaving a rating with your review? xo. And the mashed potatoes were just as good as they would be with milk & butter if not better! I would definitely make this when my non-vegan friends and family visit. Try this recipe: Vegan Green Bean Casserole by Minimalist Baker I did add the tomato paste – not because it lacked flavor but because I was curious. Very good and needs the extra umph- fresh thyme, extra aminos, and tomato paste. Our family had used your recipes for years -time to review! Wish I could show you the pics, it turned out great! In a medium saucepan, heat vegan butter or olive oil over medium heat. It was seriously calling my name and it was love at first sight! For a more soupy texture, we would suggest adding even more vegetable broth. Very yummy and comforting! Xo, So excited to make the recipe! The images here looks like brown but that could be just from cooking. Next time I’m going to try tamari instead of the coconut aminos because they seem to be a bit sweet. We made this for dinner last night – our quarantine stock-up included almost all of these ingredients! Made this tonight and it was great! For question 1- perhaps try adding flour to thicken? Sure! Can you use any other kind of potatoes or even sweet potato? I’ve now made this two times and I just love it. I served the dish in bowls topped some garlicky sautéed kale. So good. I really liked this recipe but with my bouillon broth squares it got a bit salty, at least for us. I had to add extra water as the lentils were simmering, but other than that, I followed the recipe exactly. Super helpful review, Olivia! I think next time I’ll add even more mushrooms. You can also, Orange Cranberry Crisp (Gluten-Free & Easy! Thanks!! My kids are crazy and don’t like mushrooms (the horror! I will definitely make this again. I had also decided to add kale 10 mins before the end (or what should have been the end) so that ended up cooking for some 40 minutes! The green lentils took way longer than I anticipated – 40 minutes and still a little al dente. Article by Bloglovin' 8. This is so yummy. Hi Rach, we’re so glad you and your family enjoy it! Thank you! I made it more I made noodles on the side so it was more of a pot-roast kind of dish. I ended up blending about a cup of the lentil mixture and mixing it back in to make it more of a gravy than a soup. :). Thanks for sharing your process, Claire! When I make your lentil chili or sloppy Joe’s, I serve the leftovers over mashed potatoes with (your recipe) garlic parmesan green beans…we have this every week…so good! Thanks Dana!! So, if a recipe calls for 2 Tbsp soy sauce/tamari, I’d probably add 3-4 Tbsp coconut aminos. I followed exactly, except had to use baby Bella mushrooms. Thanks so much for the lovely review! Hope you love it. DE-LISH!! I might try this tonight, although I’m using my instapot , I have to cut the recipe in half, just for one. It was delicious! So. I usually double the amount of coconut aminos I would add to a recipe that calls for soy sauce. Those are two reasons they can take longer to cook. Thanks for sharing your changes, Jes! Nothing beats fluffy mashed potatoes and comforting lentils and mushrooms. I wish i had discover your website 15 years ago! Just 15 minutes from start to finish, and so flavorful and comforting. Thanks for sharing your recipe sub! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option Andrew, red lentils should generally take only 5-10 minutes to cook – they’re so small and tender. My new go-to fall dish (now that fall has finally arrived in Philly! This recipe was like home but vegan!! Thank you for the recipe and for the hug. And serve over tricolor quinoa because that is what I have on hand. Would have loved to give it an extra half star haha ! Thank you!! Use 2/3 cup of dried lentils before soaking and you shouldn’t need to adjust the amount of broth. Thanks for a wonderful recipe! Wonderful! It wasn’t stew-like, but I think that was because I didn’t add enough water, but it was still so good. We’re so glad you and your daughter enjoyed it, Kat! Nothing wrong with tomatoey food but it was better before. My family loved it as well. The recipe is genius and has seriously become one of my favorites. As that’s simmering away, start your mashed potatoes. Thanks so much for sharing! Origin of Tom Yum Soup. I see someone else blended a little of the gravy and I love that idea! Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes. Smart! We used regular green lentils (they are also sometimes called brown though!). My family is always so skeptical, so it’s nice when they enjoy a non-vegan dish. I followed the recipe exactly and it came out great. I also cook the lentils a little longer because they’ve ended up too tough at the 20-25 minute mark, because of this I also add more veg stock. OMG so Bomb! We’re so glad you enjoyed it, Tetiana! So much better than just salad and beans =] I cannot say thank you enough!! I made the mushroom part in advance so didn’t add potato in to thicken in, instead I just let it reduce with the lid off for the last few minutes of cooking and it turned out beautifully. Bowled her over! LOL Thanks… this was amazing! Absolutely delicious and tasted even more delicious the next day. Do I need to put coconut aminos in it? Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. So. Just finished eating this, and it was impressively good! Will be making this again! Great idea to add spinach! I didn’t have coconut aminos so I substituted with tamari and used low sodium Better Than Bouillon broth. Loved this! If you try out the recipe using cooked lentils, report back on how it goes! My family claims to not like them. Love, love, love this recipe! Vegan Mushroom Stroganoff. Thanks so much for sharing! I want to make it more soupy and stew-like. And lastly for anyone else who is married to someone who doesn’t like mushrooms, I usually wind up making a 2nd batch of this and omitting the mushrooms and adding a bit more lentils. I thickened with cornstarch. Next time would you mind adding a rating to your review? (Just a tip for anyone else cooking this.). I added some garlic and red bell pepper to the stew and used split red Lentils as I didn’t have green. I think it’ll work nicely with the flavours of the broth. I waited until most of the liquid had dissolved from the 2cups of veg broth & it was perfect. Hope that helps! This was very flavorful! Wholesome food to make you feel good. I made it with cauliflower mash, which made it even healthier, but kept it satisfying. Thanks so much for the lovely review! Only downside is coconut aminos can be a pain to get hold of round here. Fixing larger meals for her is a waste because most recipes are made to feed a family not an individual. Rosemary can be overpowering for me, and this gave it a great flavor without being overwhelming. This is perfect! I had a bunch of potatoes that needed to be used, and when I saw your recipe today I knew I had to make this. The only thing I do differently is sub tamari for coconut aminos. The taste was fabulous but the color was not very appetizing. This is my husband’s new favorite meal. We’re so glad you enjoyed it, Erin! I made this last night using three large Portobella mushrooms and roasted garlic broth, it was delicious. Worked great. Your recipes are an amazing tool to show my family and friends how delicious and easy it is to be vegan, thank you so much for all the fabulous content you’re putting out :). It’s a good sharing for new recipe, keep it going~. That being said, I strongly recommend against using the tomato paste. Simple, very economical and tasty, I did add some kale that I need to use up which did add some colour. Hey Dana! Thanks for sharing! So if you’re OK with that, go for it! Next time would you mind adding a rating to your review? I loved this and will add it to my regular repertoire of meals. I have made this 3 times now. I added some chopped garlic cloves and white wine to the lentils and used Tamari instead of the coconut aminos. I made this on a rainy and cold spring day, and it made my house smell like Thanksgiving! Do you make your own? I think I will add more veggies next time-carrots, green beans, celery, peas all sound good. I substituted farro for the lentils and it was delicious. Notify me of followup comments via e-mail. It’s so hearty but still delicious. Made this tonight. Do you guys notice a little trend here? Step 1. Delicious but mine didn’t seem to get as saucy…will make sure I have extra broth on hand next time! So yummy, haven’t had mushrooms in forever and this was a great way to put some to use! Add a pinch of salt and pepper. Hope that helps! My family loves it. Easy, inexpensive and truly comfortable. What ingredient is the coconut aminos replacing? I am trying to eat more plant based for various reasons (I am not vegan) and this will make its way into my regular rotation. My non plant based husband LOVED it. They LOVED it!! I had to cook the lentils for a bit longer than 20 minutes – it took about 45 minutes for them to cook all the way through. Thanks for sharing this recipe. Its hearty and filling without feeling heavy. It was a huge it with them. Rosemary can definitely be overpowering if there’s too much of it. I added carrots to mine too. I like it. I ate it three times in ten days in December and I have been craving it now for over a week. Would like to try fresh herbs some time. Overall incredibly tasty and packed with proteins and yummy fats. MAKE IT! We haven’t made it in a slow cooker yet but if you try it out, let us know how it goes! I usually intend to make this as a side dish, but I love it so much I end up eating mostly the lentil stew for dinner! Sprinkle vegetables … Vegan Cream of Mushroom Soup with not so ... - Joy the Baker I used canned lentils as it was all I had, so I used a little less broth and it turned out great! Sprinkle the flour over, and stir to combine. I also added the tomato paste and loved it, and I used Tamari instead of coconut aminos. Also, I added lots of garlic powder and 1 tsp of Korean BBQ sauce to the mashed potatoes. A delicious and easy-to-make 10-ingredient meal or side! This is actually quite protein rich! We are so glad you enjoyed it! I can’t wait to dive in, what a great idea! I used red lentils instead of green and Herbes de Provence rather than just thyme, but it’s delicious nonetheless. xo. It has such a comforting, Thanksgiving dinner kind of flavor… But without being too heavy or indulgent. 13 ingredients. Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! Next time, would you mind leaving a rating with your review? I love your recipes and how imaginative they are. very filling and simple! Since I wasn’t planning on making mashed potatoes (I served on a bed of steamed kale), I added a baby potato with the lentils and then smashed it at the end to thicken. Have a question? So comforting, savory, and satisfying. Thank you! It’s super helpful for us and other readers. Thank you so much!! Did not end up using tomato paste. I often add greens and a couple carrots. This is absolutely delicious and goes together quickly. xo. This was delicious and as promised, comfort food. I will definitely make again. And my partner loved it. Less muss, less fuss, still good. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally. We will definitely be making again and again! I’d definitely soak the lentils beforehand if I made this again. I used dried rosemary…which I didn’t love. I made this recipe today. I added 1 Tablespoon of Trader Joe’s garlic spread to the mashed potatoes and used Oat Milk and Earth Balance instead to make the mashed potatoes taste more like garlic mashed potatoes. Loved how savory this was…did not pull the stems off of the thyme and I do regret that! I made it and it was delicious! Sauté for 4-5 minutes or until slightly tender and golden brown. We’re glad to hear that you enjoyed it, Leah! xo. Aw, yay! Also used Braggs liquid aminos instead of coconut. I’m not sure if it’s the coconut aminos, but this recipe came out very salty. Used Tamari instead of the aminos as that’s what I had. Xo. To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. I found it was still “soupy” after 20 with the lid mostly on, so I just removed the lid to cook down more. By the way, I did not need to add the potato to thicken it. Tonight, I made it with mushroom stock (store bought, College Inn brand) and it really brought a delicious depth of flavor. If you get a chance, please rate the recipe once you’ve tried it as it helps us enormously! We’re so glad it turned out well! Yum! this looks great! I also added the optional tomato paste. Great recipe, as always!! It’s super helpful for us and other readers. Xo. Idk. I made this for a Shabbat meal and my entire (carnivore) family loved it! You will not be subscribed to our newsletter list. xo. We made it with red lentils since that is all we had on hand. (where it says to add mashed potatoes in the end), Oh, I just like eating it plain! The second time I made this, I forgot to get fresh thyme so I used dried thyme. Otherwise I made it pretty much as is. This was perfect timing too, as I had some mushrooms I wanted to use up. Creamy, … Forgive me the one day delay. My whole family, including our 8 year old, loved it and asked for seconds and thirds! I made this dish, for my non-vegan family. Add thyme, lentils, and 2 cups (480 ml // or the smaller end of the range if adjusting recipe size) vegetable broth. I worked with what I had, so some minor changes: – Canned lentils, instead of dried. The video was extremely helpful in showing the type of consistency that the strew should have after fully cooked. Absolutely delicious! Heat a large rimmed pan over medium heat. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife. We are so glad you’re a fan of this recipe, Wendy! I served these with the aptly named “Best Damn Vegan Mashed Potatoes” instead of the mash in this recipe. What vegetable broth do you use? This is crazy delicious. We topped our soup with some sautéed mushrooms and chopped fresh parsley. Found it because I was craving mashed potatoes and wanted something vegetarian to go with them. I made this tonight, and it turned out super yummy. I made this for my dad who is vegan age 81 for heart disease. Next time, I need to double the amount so I have some leftover. Actually, I am making this tonight, with asparagus and mushrooms. This is simmering overly stove right now, about 5 minutes to go! This is a great recipe regardless! This stew would also be amazing over pasta or a baked potato. Is there any chance you have the nutrition info for just the stew, not including the potatoes? Made this for dinner on Friday night and it was a huuuge hit! It was delicious. I made the mashed potatoes the night before in my instant pot. ? I made it with just a few changes:) I used a package of tempeh, cubed and sautéed with the shallots instead of the lentils, and mushroom broth in place of the veggie. Adding some of the mash to the stew for thickness was such a good tip! I omitted the tomato paste and used dried rosemary! It was delicious as always but felt like something my mom would cook in the middle of a cold winter day!!