Lentil and mushrooms stew with rosemary mashed potato
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Lentil and mushrooms stew with rosemary mashed potato
Think you’re too busy to make mash from scratch? Chop your potatoes into 2.5cm chunks and cook them in a pan with the lid on – they’ll be ready in a fraction of the usual time.
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (serving)
Calories
550Kcal
Fat
18gr
Saturates
3gr
Carbs
71gr
Sugars
8gr
Fibre
12gr
Protein
14gr
Salt
0gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 3 tbsp olive oil
- 2 sprigs rosemary
- 450g potatoes, peeled and chopped into 2.5cm chunks
- 1 x 200g pack baby button chestnut mushrooms, halved
- 1 onion, finely sliced
- 1 tbsp tomato purée
- 2 garlic cloves, crushed
- 100ml white wine*
- 1⁄2 tbsp plain flour
- 1 x 400g tin green lentils
- 2 bay leaves
Step by step
- Add 2 tablespoons of oil to a pan with the rosemary and gently heat. Just as it starts to sizzle, remove from the heat and cover.
- Meanwhile, bring a pan of salted water to the boil, add the potatoes, cover and cook for 10 minutes until soft. Drain, reserving a cupful of the water, and leave the potatoes to steam dry in a colander for a few minutes. Remove the rosemary from the oil then add the infused oil to the potatoes with a splash of the cooking water, mashing until smooth. Add a splash more water if needed. Season to taste.
- While the potatoes are cooking, heat the remaining olive oil in a deep frying pan or sauté pan. Add the mushrooms and onion and cook for 4-5 minutes until the mushrooms are golden and the onion has softened. Add the tomato purée and garlic and cook for 1 minute then add the wine and simmer for a few minutes until almost evaporated. Sprinkle over the flour, cooking until it disappears then stir in the entire contents of the lentils tin and the bay leaves. Bring to a boil then reduce the heat and simmer for 5 minutes until heated through. Season to taste.
-
Divide the mash between plates and top with the lentil and mushroom stew to serve.
*Use vegan wine if required
