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Lentil pan with mashed potatoes (vegan) Recipe

Lentil pan with mashed potatoes (vegan) Recipe
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★★★★★

5 from 23 reviews

This vegan Lentil Pan with Mashed Potatoes recipe is a comforting, hearty meal packed with nutritious lentils simmered with mushrooms and herbs, served alongside creamy mashed potatoes made with coconut milk. Perfect for a wholesome plant-based dinner that’s full of flavor and texture.

Ingredients

Scale

Lentil Pan

  • 190 g dry lentils (green or brown)
  • 1 large chopped onion
  • 2 chopped garlic cloves
  • 1 tbsp oil
  • 3 tbsp (40 ml) white wine (optional)
  • 750–950 ml vegetable broth
  • 135 g sliced mushrooms (see notes)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp balsamic vinegar
  • 1 tsp each dried parsley, thyme, and oregano (use more if using fresh herbs)
  • 1 shot canned coconut milk (for extra creaminess)
  • ½ tbsp cornstarch (for thickening)
  • Black pepper and chili flakes to taste
  • Diced pickles, to taste (optional)

Mashed Potatoes

  • 4 medium-sized potatoes (600 g)
  • 60 ml canned coconut milk (see notes)
  • ½ tsp nutmeg or more/less to taste
  • Black pepper and sea salt to taste

Instructions

  1. Prepare Lentils: Rinse the lentils under running water, then soak them in lukewarm water for at least 15 minutes. Discard the soaking water afterward to reduce some of the cooking time and improve digestibility.
  2. Sauté Aromatics: Meanwhile, chop the onion, garlic, and mushrooms. Heat oil in a pan over medium heat, add the onion and garlic, and sauté for about 3 minutes until softened and fragrant.
  3. Add Mushrooms and Seasonings: Add mushrooms, dried herbs (parsley, thyme, oregano), white wine (if using), balsamic vinegar, and soy sauce to the pan. Continue to sauté for another 3-5 minutes until mushrooms are tender and flavors meld.
  4. Cook Lentils: Add rinsed and soaked lentils to the pan along with 750-950 ml vegetable broth. Simmer uncovered over low to medium heat for about 20-25 minutes, or until lentils are soft, adding more broth if it evaporates.
  5. Boil Potatoes: Peel and dice the potatoes, place them in salted boiling water, and cook for about 15 minutes, or until tender when pierced with a fork. Drain well.
  6. Mash Potatoes: Return drained potatoes to the pot, add canned coconut milk, nutmeg, black pepper, and sea salt. Mash gently with a potato masher, avoiding food processors to keep fluffy texture.
  7. Thicken Lentil Mixture: In a small bowl, stir together a splash of coconut milk and cornstarch until smooth. Add this mixture to the lentils and simmer for about 1 minute, stirring until thickened to your desired consistency.
  8. Season to Taste: Adjust seasoning with extra soy sauce, black pepper, and chili flakes as preferred. Add diced pickles and fresh herbs if desired.
  9. Serve: Plate the warm lentil pan with a generous serving of creamy mashed potatoes on the side. Enjoy immediately.

Notes

  • Brown lentils are recommended and take approximately 20-25 minutes to cook if soaked beforehand.
  • If you dislike mushrooms, substitute with chopped carrots, pumpkin, or any vegetables of your choice.
  • Any plant-based milk can be used instead of canned coconut milk, but for lower-fat alternatives such as almond, oat, or rice milk, add at least 1 tablespoon of oil for creaminess.
  • The nutrition info is calculated per serving, with the recipe yielding four servings including mashed potatoes.

Nutrition

Keywords: vegan lentil recipe, mashed potatoes vegan, plant-based dinner, creamy lentils, healthy vegan meal, gluten free vegan recipe

Find it online: https://foodbylina.com/lentil-pan-with-mashed-potatoes-vegan-recipe/