Lentil Stew over Mashed Potatoes

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Almond milk

  Plain

  4 tbsp or 60g

• Water

  Plain, clean water

  1 tbsp or 15g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Thyme

  Fresh

  2 tbsp or 5g

• Lentils

  Raw

  ⅔ cup or 128g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

Directions

1. Warm a large rimmed skillet over medium heat. Add olive oil and chopped shallots; cook, stirring occasionally, until fragrant and slightly softened, about 2 minutes.
2. Add mushrooms and soy sauce. Increase heat to medium-high and sauté, stirring frequently, until the mushrooms release liquid and begin to brown, about 5 minutes. Season lightly with salt and pepper.
3. Stir in thyme, lentils (brown or green recommended), and vegetable broth. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until lentils are tender, about 20 minutes. Add more broth as needed to keep it saucy.
4. Meanwhile, place the peeled, quartered potatoes in a large pot and cover with cold water by about 1 inch. Bring to a boil, then cook until tender when pierced with a fork, 12–15 minutes.
5. Drain potatoes and return to the warm pot. Add a pinch of salt and pepper, almond milk, and the remaining olive oil; mash until smooth and creamy, adjusting seasoning to taste.
6. Taste the lentil-mushroom stew and adjust salt and pepper as needed. For a thicker texture, stir in a spoonful of mashed potatoes.
7. Spoon mashed potatoes into bowls and ladle the lentil and mushroom stew over the top. Serve hot.