Lentil Stew with Mushroom Gravy

Name: Lentil Stew with Mushroom Gravy
Ingredients: 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture); Sea salt; black pepper; 1-2 tbsp olive oil; 2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture); 1 tbsp water (or avocado or olive oil); 1/2 cup chopped shallot; 2 cups sliced cremini (or button) mushrooms; 1-2 tbsp coconut aminos; 1 pinch each kosher salt & freshly ground pepper; 2 tbsp chopped fresh thyme (or rosemary); 2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility); 2-3 cups vegetable broth; 1 tbsp tomato paste; 2 tbsp mashed potatoes (recipe above); Fresh chopped parsley

thefancypantskitchen.com

This deeply satisfying Lentil Stew with Mushroom Gravy is the perfect comfort food for cold, winter days. It takes about 10 ingredients and 40 minutes of

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Ingredients

1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
Sea salt
black pepper
1-2 tbsp olive oil
2-4 tbsp unsweetened almond milk or vegetable broth (for added moisture)
1 tbsp water (or avocado or olive oil)
1/2 cup chopped shallot
2 cups sliced cremini (or button) mushrooms
1-2 tbsp coconut aminos
1 pinch each kosher salt & freshly ground pepper
2 tbsp chopped fresh thyme (or rosemary)
2/3 cup dry green lentils, rinsed + drained (optional: soak overnight in cool water to improve digestibility)
2-3 cups vegetable broth
1 tbsp tomato paste
2 tbsp mashed potatoes (recipe above)
Fresh chopped parsley