Vegan Stamppot with Lentils and Mushrooms (Dutch Potato Mash)

• 900 g Russet potato, floury
• 180 g Dried green lentils
• 1 medium Yellow onion
• 300 g Mushrooms
• 3 tbsp Olive oil
• 250 ml Vegetable stock, hot
• 2 tsp Dijon mustard
• 4 Spring onion
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the potatoes and cut into even chunks. Rinse the lentils well. Finely chop the onion, slice the mushrooms, and thinly slice the spring onions.
2. Put the potatoes in a large pot, cover with cold water, and add 1 tsp of the salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender. Drain well in a colander and return the potatoes to the hot pot to steam-dry for 1 minute.
3. Meanwhile, cook the lentils in a separate pot of simmering water for 18 to 22 minutes until tender but not mushy. Drain well and set aside. If they are done early, cover to keep warm.
4. Heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat. Add the onion with the remaining 1 tsp salt and cook for 4 to 5 minutes until softened. Add the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are well browned.
5. Mash the potatoes until smooth, then stir in the hot vegetable stock, Dijon mustard, black pepper, and the remaining 1 tbsp olive oil. Fold in the lentils and the mushroom mixture, then cook over a low heat for 2 to 3 minutes, stirring, until piping hot. Stir through most of the spring onion, reserving a little to finish.
6. Taste and adjust with a little more salt or pepper if needed. Spoon into bowls and scatter over the reserved spring onion. Serve straight away while hot and creamy.

Made this recipe? Rate it — a comment is optional.