Savory Lentil Mushroom Ragout with Mashed Potatoes

When it comes to being Earth friendly, lentils and potatoes are good choices.  Both crops take less water water to produce than most other crops.  Not only that, they are versatile, and can be used with many different flavors.  The recipe I am sharing with you today is a comfort food dish with the lentils in a mushroom gravy over fluffy mashed potatoes.  Think of it as beef tips in gravy with the lentils as a healthier and more earth friendly protein option than the beef.  This delicious dish is packed with fiber, and protein, so you will feel satisfied after eating it.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 3 | Prep Time: | Cook Time: | Ready in: 60 min.

Ingredients

• Lentils:
• 1 1/3 cups french lentils
• filtered water
• Potatoes:
• 6 large organic Yukon gold potatoes, peeled and cut into 2 inch chunks
• sea salt to taste
• 1 Tbsp Spectrum coconut oil (optional)
• 1/4 cup Thai Kitchen culinary coconut milk (or as needed)
• To finish lentils:
• Extra virgin olive oil
• 1 medium organic onion, diced
• 2 cloves organic garlic, minced
• 2 cups sliced organic celery
• 1 tsp dried thyme
• 2 cups crimini mushrooms, sliced
• 2 cups flavorful veggie broth (mushroom broth is best)
• ¼ cup arrowroot starch or cornstarch dissolved in 1/4 cup filtered water
• sea salt to taste

Instructions

1. To cook the lentils, place in a pot covered with filtered water by a few inches, and bring to a boil.  Lower to a simmer, and cook for about 30 minutes until tender.  Drain, and set aside.
2. Meanwhile, place the potatoes in a large pot of salted water on the stove, and bring to a boil.  Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and use a ricer to place them into a bowl (or you may just put them in the bowl and mash them by hand instead of the ricer).  Add coconut oil and milk, sea salt to taste, and mash or stir until fluffy and smooth.
3. Meanwhile, heat the olive oil in a large stockpot, and add the onions, thyme, celery, and cook until they have softened a bit, then add the garlic, mushrooms, and broth and bring to a boil.  Lower to a simmer, and place the lid on the pot.  Let cook until the veggies are tender, about 10 minutes.  Once they are tender, add the arrowroot mixture and sea salt to taste, and let cook a few more minutes while stirring until the mixture is thickened.  Add the lentils, and cook until they are warmed.
4. Serve the lentils with the mashed potatoes.