? I didn’t have any coconut amino’s or soy sauce, so I subbed Worcestershire. The information on this website is for educational purposes only. Unfortunately I had to chop mushrooms to tiny little pieces so my husband wouldn’t notice them but other than that it looked as nice as yours (I think). Oh no! Remove from the oven, cover and let stand for about 20 minutes (very important - casserole is just tastier this way). Very good and needs the extra umph- fresh thyme, extra aminos, and tomato paste. Also, I use Bragg’s Aminos and love the smoky, soy-y flavor they bring. I added brown butter, a little cayenne and minced garlic. Yes. it’s unlike most other things I cook in terms of flavor profile but I love it! Since I wasn’t planning on making mashed potatoes (I served on a bed of steamed kale), I added a baby potato with the lentils and then smashed it at the end to thicken. This was everything and more! Green and brown and black varieties can take longer. We prefer Imagine brand when going with store bought. The green lentils took way longer than I anticipated – 40 minutes and still a little al dente. I’ve been making this lentil and mushroom filling for a few years now; sometimes I eat it on it’s own, sometimes I use it as a pot pie filling. I made this tonight and it was really delicious. By the way, I did not need to add the potato to thicken it. Managed to miss off the rating when reviewing. We made this last night and it was delish! I used dried thyme, but added more pepper to deepen the flavor. Thanks for sharing, Liz! It’s super helpful for us and other readers. If I could give it 10/10 stars I would :) This is one of my favorite recipes. It was a huge it with them. Will definitely make during Lent! I made the recipe as written, except using soy sauce instead of aminos and dried rosemary instead of fresh. And this is our healthy family recipes blog. I use a bit of veg. what am I doing wrong? I used soy sauce instead of coconut aminos and used the tomato paste. He loved this and it was a hit with other guests AnD my 1 year old nephew! It was delicious. My mother was skeptical that something so simple would taste so good and feel satisfied. I soaked them over night, I cooked them for two almost 3 hours, and they were not soft yet. Its hearty and filling without feeling heavy. Dear Dana your recipes are the best. Wonderful! We haven’t tried it, but sounds tasty! Ha, claims. It’s a keeper! I added some chopped carrots just because I love carrots ha, it worked out perfectly! This is soooo good! Thank you!! Arrange on top of the lentils, then brush with the remaining oil. Oh and we had it again tonight :). I made this dish tonight. Or… a friend unexpectedly dropped by with a bottle of wine and takeout… (the downside of being your own boss and working from home is also the plusside, I’m guessing you know how it works), But tomorrow it should still be raining. I’ve been making regularly since first try a couple of years ago. Is there any chance you have the nutrition info for just the stew, not including the potatoes? Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired. Major umami flavour. Heat half the oil in a medium saucepan. or sorry – green lentils? *Nutrition information is a rough estimate calculated with 1 Tbsp oil and without optional ingredients. xo. Looks yummy! Coconut aminos is a soy-free alternative to soy sauce, with a less pungent flavor. Even threw in a bag of baby spinach at the end and it went unnoticed by the child because it’s so yummy otherwise. I made this tonight and it turned out really well. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. As an Amazon associate I earn from qualifying purchases; read my disclaimer policy for more information. Do you make your own? Also, I put it on top of baked potatoes. Add a kettle full of boiled water and bring back to the boil over a high heat. I usually double the amount of coconut aminos I would add to a recipe that calls for soy sauce. Tasty, versatile dish! Cover with foil and bake for 30 minutes; take the foil off for the last 10 minutes. We made this today and it was so good! I’ve made it more times than I can count. I found some at COOP now that I know the proper name in German! I make it on Sunday nights because it’s so homey and feels soooo good, but it’s so easy I could make it on weeknights! I did add the tomato paste, great addition to the gravy. It’s super helpful for us and other readers. Was absolutely fabulous! I was just wondering what to do for a picky eater (my husband detests mushrooms). It’s super helpful to us and other readers! I saw the pictures and thought no way could it be as flavorful as it looks, but it is. I have made this 3 times now. I added carrots to mine too. Or walnuts? I am having a ‘minimalist baker week’ – this is the fourth recipe of yours I made this week! I made this twice, with some ingredietns left out- it is amazing every time. I didn’t have coconut aminos, so I used soy sauce instead. Whoop! I made this last night using three large Portobella mushrooms and roasted garlic broth, it was delicious. I made this for dinner tonight. SO tasty. I subbed rosemary for thyme since i have a huge rosemary bush. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day. Dana, your recipes never disappoint! As an Amazon Associate I earn from qualifying purchases. Check out this website for ideas! As that’s simmering away, start your mashed potatoes. I’m from the Ina Garten school of “make it ahead”! Fry the onion for 3 mins, then add the mushrooms. YUMMM. Smooth the mashed potatoes on top of the lentils. Aw, we’re so glad you both enjoy it! My question is besides the mashed potatoes, could this recipe be freezer friendly? I used dried rosemary…which I didn’t love. We’re so glad you enjoy it, Amanda! Instructions. Get up to 50% off a luxury towel set! Meanwhile, make your mashed potatoes: Cover the diced potatoes with water in a medium saucepan. A thousand thanks! We’re so glad you enjoy this recipe, Kim! So to remedy it I put it back on the heat and added a tin of tomatoes, some more water, and the rest of the sweet potato mash (there wasn’t much left) and sort of managed to salvage it. I made it for my meal prep, can’t wait to eat it all this week! I added some garlic and red bell pepper to the stew and used split red Lentils as I didn’t have green. Warmed me right up! Thanks for sharing! Hi Judy! The flavor somehow was just like a Sunday roast, so good! This is such a versatile dish that you can really make your own. It tastes so “meaty” and good. I couldn’t find fresh thyme at the supermarket and went with rosemary instead. Also added TVP (textured vegetable protein), which gave a great texture to it as well. It was delicious!! We’re so glad you enjoy it, Megan! This recipe was easy and tasty! I have a huge bag of red lentils I’m trying to use up – would they work here? Super helpful review, Olivia! At the request of my super picky 4-year-old, I’m making this for dinner tonight for the 2nd night in a row. I love the simplicity of ingredients in this. I am assuming I would need to soak the lentils first? Made this for lunch today!

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