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

  Regular sodium, Shoyu

  2 tbsp or 32g

• Thyme

  Fresh

  2 tbsp or 5g

• Lentils

  Raw

  ⅔ cup or 128g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

Directions

1. Heat a large rimmed pan over medium heat. Add olive oil and chopped shallots, sauté for 2 minutes, stirring occasionally.
2. Add mushrooms and soy sauce, increase heat to medium-high, and sauté for 5 minutes, stirring frequently. Season with salt and pepper.
3. Add thyme, lentils, and vegetable broth. Bring to a low boil over medium-high heat, then reduce to a simmer and cook for about 20 minutes, adding more broth if needed.
4. Meanwhile, add quartered potatoes to a large pot, cover with water, and bring to a boil. Cook for 12-15 minutes or until tender.
5. Drain potatoes and return to the pot. Season with salt, pepper, almond milk, and olive oil, then mash until smooth.
6. Once lentils are tender, adjust the seasoning as needed. Optionally, stir in a small amount of the mashed potatoes to thicken the stew.
7. Serve mashed potatoes topped with lentil and mushroom stew.

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