Lentil pan with mashed potatoes (vegan) Recipe

If you’re craving a cozy, comforting meal that’s both hearty and nourishing, then you have to try this Lentil pan with mashed potatoes (vegan). This dish brings together tender green or brown lentils simmered in rich vegetable broth with earthy mushrooms and fragrant herbs, topped with a creamy, dreamy mashed potato layer infused with coconut milk and a touch of nutmeg. Every forkful delivers warmth and depth, making it the perfect plant-based dinner that feels like a warm hug on your plate. Plus, it’s surprisingly straightforward to prepare, which makes it a go-to recipe for weeknights or casual get-togethers.

Ingredients You’ll Need

These ingredients might look simple, but they each pack a punch when it comes to flavor, texture, and color. Together, they create the magic of the Lentil pan with mashed potatoes (vegan), balancing earthiness and creaminess in every bite.

• 190 g dry lentils (green or brown): The protein-packed base that becomes tender and flavorful when soaked and simmered.
• 1 large chopped onion: Adds natural sweetness and a soft texture as it sautés.
• 2 chopped garlic cloves: Brings depth and a gentle bite that complements the lentils perfectly.
• 1 tbsp oil: Helps to cook the aromatics and mushrooms beautifully without sticking.
• 3 tbsp (40 ml) white wine (optional): Enhances the complexity and adds a subtle tang to the lentil mixture.
• 750-950 ml vegetable broth: The flavorful liquid that cooks the lentils until tender and infuses them with savory essence.
• 135 g sliced mushrooms: Introduce umami richness and a meaty bite to the dish.
• 2 tbsp soy sauce or tamari: Boosts savory notes and creates a lovely glaze on the lentils.
• 1 tbsp balsamic vinegar: Adds brightness and balances the richness with a touch of acidity.
• 1 tsp each dried parsley, thyme, and oregano: These herbs bring earthy aroma and subtle layers of flavor; fresh herbs work if you want a punchier result.
• 1 shot canned coconut milk: Gives the lentil pan a smooth, creamy texture.
• ½ tbsp cornstarch: A little secret to thicken the lentils perfectly without heaviness.
• Black pepper and chili flakes to taste: For a gentle heat and background spice, added just how you like it.
• Diced pickles (optional): A tangy surprise that brightens and contrasts with the creamy elements.
• 4 medium-sized potatoes (about 600 g): The foundation for fluffy, comforting mashed potatoes.
• 60 ml canned coconut milk: Makes the mash extra creamy and luscious.
• ½ tsp nutmeg (or to taste): A warm spice that elevates the mashed potatoes with subtle complexity.
• Black pepper and sea salt to taste: Essential seasoning to bring out the best in every component.

How to Make Lentil pan with mashed potatoes (vegan)

Step 1: Prepare the Lentils and Vegetables

Start by rinsing the lentils thoroughly under running water. For a softer texture and quicker cooking, soak them in lukewarm water for at least 15 minutes, then discard the soaking water. While the lentils soak, chop your onion, garlic, and mushrooms. Then, heat the oil in your pan over medium heat and add the chopped onion and garlic. Sauté these aromatics for about 3 minutes until softened and fragrant. Next, toss in the mushrooms, herbs, white wine (if using), balsamic vinegar, and soy sauce. Let everything cook together for 3 to 5 minutes to deepen those flavors and allow the mushrooms to release their juices.

Step 2: Cook the Lentils

Once your mushroom and herb mixture is fragrant and softened, add the soaked lentils and pour in the vegetable broth—start with 750 ml and add more if needed as it simmers. Reduce the heat to low-medium and let everything cook until the lentils are tender, which usually takes around 20 to 25 minutes. Stir occasionally and check the liquid level, topping up with broth if necessary to keep everything moist and flavorful.

Step 3: Make the Creamy Mashed Potatoes

While the lentils simmer, peel the potatoes and cut them into even chunks for quick, consistent cooking. Place them in a pot of salted water, bring it to a boil, and let them cook until tender—about 15 minutes. Drain the potatoes well, return them to the pot, and add the canned coconut milk, nutmeg, black pepper, and sea salt. Using a potato masher, mash everything by hand until smooth and fluffy. Avoid using a food processor or blender here to keep your mash light and airy.

Step 4: Finish and Thicken the Lentil Pan

When your lentils are tender, mix a splash of coconut milk with cornstarch in a small bowl to create a smooth slurry. Stir this mixture into the lentils and simmer for another minute or so until the sauce thickens up beautifully. Adjust seasoning with extra soy sauce, black pepper, or chili flakes if you desire a bit more punch. At this stage, you can add optional diced pickles and fresh herbs for bursts of tang and color.

How to Serve Lentil pan with mashed potatoes (vegan)

Garnishes

Garnishing your Lentil pan with mashed potatoes (vegan) is the perfect way to add extra flavor and a pop of freshness. Try sprinkling fresh chopped parsley or thyme over the top. For a bit of zing, scatter some diced pickles or a few chili flakes. These small touches balance the creamy and earthy tones beautifully.

Side Dishes

This dish is a full meal on its own, but if you want to round it out, light and fresh side dishes like a crisp green salad or steamed seasonal veggies work wonderfully to keep things balanced. Roasted root vegetables or steamed broccoli also pair well, providing texture contrast and vibrant color.

Creative Ways to Present

For a rustic, comforting presentation, serve the lentil pan directly from the skillet with a big spoonful of mashed potatoes dolloped on top. If you’re feeling fancy, plate the mashed potatoes first, then ladle the luscious lentil mixture over or beside it, finishing with a drizzle of extra coconut milk and a sprinkle of herbs. This makes for an inviting look that’s sure to impress family or guests.

Make Ahead and Storage

Storing Leftovers

This Lentil pan with mashed potatoes (vegan) keeps beautifully in the fridge for up to 3 days. Store the lentils and mashed potatoes separately in airtight containers to preserve textures. When ready to eat, reheat gently to avoid drying out the mash or overcooking the lentils.

Freezing

You can freeze both the lentil pan and the mashed potatoes, but it is best to freeze them separately for optimal texture. Use freezer-safe containers or bags, making sure everything is cooled completely before sealing. They will keep well for up to 2 months.

Reheating

Reheat the lentil pan slowly on the stove over low heat, stirring occasionally and adding a splash of vegetable broth or water if it becomes too thick. Warm the mashed potatoes in the microwave or on the stovetop with a little extra coconut milk to restore their creamy fluffiness. Mixing them together just before serving works best.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook much faster and tend to break down into a mushier texture, which could affect the dish’s consistency. For a true Lentil pan with mashed potatoes (vegan) experience, green or brown lentils are preferred as they hold their shape and texture better during cooking.

Is the coconut milk necessary? Can I substitute it?

Coconut milk adds creaminess and a subtle sweetness that elevates both the lentil pan and mashed potatoes. You can substitute with other plant-based milks like oat or almond milk, but consider adding a bit of oil to mimic the richness coconut milk gives to the dish.

Can I make this recipe gluten-free?

Yes! Just ensure your soy sauce or tamari is gluten-free. Apart from that, all other ingredients are naturally gluten-free, making this dish a great option for those with gluten sensitivities.

What’s a good alternative if I don’t like mushrooms?

Feel free to swap mushrooms with diced carrots, pumpkin, or even zucchini. These alternatives add sweetness and texture, allowing you to customize the Lentil pan with mashed potatoes (vegan) to your taste.

Can I prepare this dish ahead of time for a dinner party?

Absolutely! The lentil mixture and mashed potatoes both hold up well when prepared in advance. Reheat them separately before your guests arrive, then combine just before serving for the freshest taste and texture.

Final Thoughts

This Lentil pan with mashed potatoes (vegan) is honestly one of those recipes that feels like a warm, satisfying hug after a long day. Its perfect blend of flavors, textures, and wholesome ingredients makes it a staple for anyone wanting a nourishing and delicious plant-based meal. Give it a try—you might just find a new favorite that greets you like an old friend every time.

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