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Lentils and Mushrooms with Gravy
and mashed potatoes / peas

Active: 35 min Total: 35 min
Pure comfort food, this dish is made with lentils and mushrooms simmered in a rich, savory gravy. Serve them over mashed potatoes with quick and easy buttered peas on the side.


Lentils and Mushrooms with Gravy:
  • Onions, medium - 1/2 , thinly sliced
  • Salt - 1/2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/4 tsp
  • Onion powder (opt) - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Stock, any type - 1 1/2 cups
  • Water - 1/2 cup
  • Soy sauce, low-sodium - 2 tsp
  • Mustard, Dijon - 1/2 tsp
  • Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Lentils, cooked - 2 cups (look for vacuum-packed or canned)
Mashed Potatoes:
  • Potatoes, russet - 1 1/2 lbs , peeled and cubed
  • Sour cream - 3 Tbsp (sub plain or Greek yogurt)
  • Butter - 3 Tbsp
Buttered Peas:
  • Peas, frozen - 2 1/2 cups
  • Butter - 1 Tbsp


  1. Onions - (If prepping right before cooking, get potatoes boiling before continuing with prep.) Thinly slice onions. (Can be done up to 5 days ahead)
  2. Make lentil spice mix - Combine salt, oregano, garlic powder, onion powder, and black pepper. (Can be done up to 5 days ahead)
  3. Make gravy mixture - Combine stock, water, soy sauce, and mustard. (Can be done up to 5 days ahead)
  4. Mushrooms - Slice mushrooms, if not pre-sliced. (Can be done up to 3 days ahead)
  5. Potatoes - Peel and cube potatoes.

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  1. Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  2. Use a masher to mash steamed potatoes with sour cream, butter (portion for potatoes), and some salt. Set aside, covered to keep warm.
  3. Heat a saute pan or skillet over medium-high heat. Add oil and then onions and mushrooms. Saute until soft, 3 to 4 minutes.
  4. Add flour and spice mix and stir until no dry spots of flour remain, ~2 minutes.
  5. Pour gravy mixture over onions / mushrooms while whisking. Bring to a simmer. Reduce heat to low-medium and add lentils. Simmer until sauce thickens slightly, 3 to 4 minutes.
  6. Place frozen peas in a microwave safe bowl and cover with a damp paper towel. Defrost until no longer frozen and then cook on high until heated through, ~1 minute. Remove and toss with butter (portion for peas) and some salt and pepper.
  7. Serve lentils, mushrooms, and sauce over mashed potatoes. Serve peas on the side. Enjoy!



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