Lentils and Mushrooms with Gravy
and mashed potatoes / peas

Name: Lentils and Mushrooms with Gravy
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, medium, thinly sliced; 1/2 tsp Salt; 1/2 tsp Oregano, dried; 1/4 tsp Garlic powder; 1/4 tsp Onion powder (opt); 1/4 tsp Black pepper; 1 1/2 cups Stock, any type; 1/2 cup Water; 2 tsp Soy sauce, low-sodium; 1/2 tsp Mustard, Dijon; 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 1 Tbsp Oil, cooking; 2 Tbsp Flour, all-purpose; 2 cups Lentils, cooked (look for vacuum-packed or canned); 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Sour cream (sub plain or Greek yogurt); 3 Tbsp Butter; 2 1/2 cups Peas, frozen; 1 Tbsp Butter

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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).
Use a masher to mash steamed potatoes with sour cream, butter (portion for potatoes), and some salt. Set aside, covered to keep warm.
Heat a saute pan or skillet over medium-high heat. Add oil and then onions and mushrooms. Saute until soft, 3 to 4 minutes.
Add flour and spice mix and stir until no dry spots of flour remain, ~2 minutes.
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.
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.
Serve lentils, mushrooms, and sauce over mashed potatoes. Serve peas on the side. Enjoy!

Reviews

Ratings

0 reviews

Lentils and Mushrooms with Gravy and mashed potatoes / peas