Lentil Mushroom Stew

Heat a large rimmed pan over medium heat. Once hot, add water (1 tbsp) and chopped shallot (0.5 cup) and sauté for 2 minutes, stirring occasionally. Start 2m timer

Add sliced cremini mushrooms (2 cups) and coconut aminos (1.5 tbsp) and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add salt (1 pinch) and pepper (1 pinch). Start 5m timer

Add chopped fresh thyme (2 tbsp), dry green lentils (0.67 cup), and vegetable broth (2 cups). 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. Start 20m timer

In the meantime, add yellow potatoes (1 pound) 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. Start 15m timer

Once tender, drain potatoes and add back to pot or a mixing bowl. Season with [sea salt], [black pepper], and olive oil (1.5 tbsp) and mash until tender and fluffy. For added moisture in place of oil, add unsweetened almond milk (3 tbsp) or vegetable broth (3 tbsp).

Once lentils are tender, taste sauce and adjust flavor as needed, adding more [sea salt] or [coconut aminos] for saltiness, [black pepper] for spice, or tomato paste (1 tbsp) for more depth of flavor (optional). Turn off heat and let the mixture rest so flavors can deepen. Add the mashed potatoes (2 tbsp) 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 chopped parsley], [vegan parmesan cheese], or more [chopped fresh 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.