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    Home > Seasonal & Holiday

    Festive Lentil and Mushroom Bowl with Star Potatoes

    Published: Dec 15, 2017 · Modified: Nov 30, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    My Lentil and Mushroom Bowl with Star Potatoes makes a great festive recipe! Plus a quick gravy recipe for the rest of the Christmas veg. All vegan too!

    My Lentil and Mushroom Bowl with Star Potatoes makes a great festive recipe!Lentil and Mushroom Bowl with Star Potatoes

    This recipe is made in collaboration with the Vegetarian Society.

    Get this guys, not only am I making a meat-free Christmas recipe - this one is vegan too!

    I think this might be the first vegan recipe I've made for the blog, and I'm so happy with how it turned out!

    As you may know, we're trying to incorporate at least one meat-free day a week into our diet, but generally the meat option is replaced with eggs, cheese or a creamy sauce. This time (inspired by a day spent at the vegetarian society a couple of months ago) we went with a completely vegan main meal.

    Two Bowls Lentil and Mushroom with Star Potatoes

    I'll be the first to admit that I'm not keen on vegetarian/vegan alternatives that are trying to taste like meat. I might feel differently if I were to go completely vegetarian and I had no other way to get a particular taste, but as someone who does eat meat, I'd rather use the cooking and eating opportunity to experiment with fruits, vegetables, lentils, spices etc. that I might not try otherwise.

    When the vegetarian society asked me to come up with a couple of Vegetarian Christmas ideas (check out these parsnip and carrot rostis - filled with mushrooms in a creamy Wensleydale sauce), I decided to experiment with green lentils. They're not something I cook very often, but wow - they tasted delicious!

    Unfortunately green lentils aren't the most photogenic of ingredients, so I thought some star-shaped crispy potatoes would be the perfect finishing touch. Festive, filling and tasty.

    I've also included a recipe for some vegan red onion and balsamic gravy. If this meal was something you wanted to serve up on Christmas day (or as a dish to go with lots of other side dishes) then you've gotta have the gravy!!

    Do you cook with green lentils? What do you make?

    Are you trying to cut down on meat or become vegetarian or vegan? I'd love to hear more from you!

    Check out more Christmas recipe ideas from the Vegetarian Society here.

    Also, my friend Camilla from Fab Food 4 All has recreated the Vegetarian Society's nut roast (packed with sun dried tomatoes and apricots!). Take a look here.

    The Festive Lentil Mushroom Bowl With Star Potatoes Recipe:

    My Lentil and Mushroom Bowl with Star Potatoes makes a great festive recipe! Plus a quick gravy recipe for the rest of the Christmas veg. All vegan too!

    Festive Lentil and Mushroom Bowl with Star Potatoes + Video!

    By: Nicky Corbishley
    My Lentil and Mushroom Bowl with Star Potatoes makes a great festive recipe! Plus a quick gravy recipe for the rest of the Christmas veg. All vegan too!
    5 from 3 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Dinner
    Cuisine British
    Servings 4 servings
    Calories 514 kcal

    Ingredients
     

    Lentil and mushroom bowl:

    • 1 tbsp olive oil
    • 1 red onion - peeled and finely chopped
    • 2 cloves garlic - peeled and minced
    • ¼ tsp salt
    • ¼ tsp black pepper
    • Pinch of white pepper
    • 1 tsp ground cumin
    • 200 g green lentils
    • 250 g chestnut mushrooms, thickly sliced
    • 600 ml vegan stock
    • 1 tbsp vegan balsamic vinegar
    • 1 tbsp brown sugar
    • 2 tbsp tomato puree
    • 1 tbsp soya double cream
    • 1 tbsp cornflour
    • 100 g baby spinach leaves

    Potato Stars:

    • 2 large floury potatoes
    • 2 large sweet potatoes
    • 2 tbsp olive oil
    • 1 tsp paprika
    • ¼ tsp salt
    • ¼ tsp black pepper

    Red onion gravy:

    • 1 tsp olive oil
    • 1 tsp vegan margarine
    • 2 red onions - peeled and finely sliced
    • 1 tsp brown sugar
    • ¼ tsp salt
    • ¼ tsp black pepper
    • 2 tbsp plain flour
    • 300 ml vegan stock
    • 1 tsp vegan balsamic vinegar

    To Serve:

    • 2 tbsp finely chopped fresh herbs - such as thyme, parsley and rosemary

    INSTRUCTIONS
     

    • Preheat the oven to 200C/400F.
    • Start with the potato stars. Cut the regular and sweet potatoes into thick (1cm) slices. Use a small and a medium metal star cutter (approx.3cm and 5cm across) to cut small stars from the slices. Place the sliced stars onto a baking tray. Drizzle on the oil, then sprinkle on the paprika, salt and pepper. Toss together, so the potatoes are evenly covered. Place in the oven to cook for 20-25 minutes, turning once, until the potatoes are golden.
    • Whilst the stars are cooking, make the lentil and mushroom bowl. Heat the olive oil in a large saucepan and add the onions. Cook on a medium heat, stirring regularly until the onions start to soften (about 5 minutes). Add in the garlic, salt, black pepper, white pepper and cumin, stir together and heat for 1 minute.
    • Add in the lentils and mushrooms. Stir again, then pour in the stock, balsamic vinegar, brown sugar and tomato puree. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally. After 20 minutes, stir through the cream. If you’d like the sauce to be thicker, mix the cornflour with 3 tbsp cold water, and stir through the mixture. Stir in the spinach, and cook for 2-3 minutes, until the spinach wilts.
    • Meanwhile, make the red onion gravy. Heat the olive oil and margarine until the margarine melts. Add the red onions and brown sugar. Cook over a medium heat, stirring occasionally for 15 minutes, until the onions soften and start to caramelise. Add the salt, pepper and garlic. Cook for a further 2 minutes, then stir through the flour using a whisk.
    • With the heat on medium-high, slowly pour in the stock, a splash at a time. Stir with the whisk each time to remove any lumps. Continue until all the stock is used and the gravy has thickened. Add half the balsamic vinegar. Taste, season with more salt and pepper and the remaining balsamic vinegar if needed. Keep warm until ready to serve.
    • Once the lentils and mushrooms are ready, spoon into four bowls. Top with the potato stars and a sprinkling of fresh herbs. Serve with the onion gravy.

    Video

    ✎ Notes

    Nutritional Information is per serving.

    Nutrition

    Calories: 514kcalCarbohydrates: 79gProtein: 21gFat: 14gSaturated Fat: 2gSodium: 1006mgPotassium: 1733mgFiber: 22gSugar: 13gVitamin A: 11955IUVitamin C: 30.4mgCalcium: 142mgIron: 9.5mg
    Keywords Christmas, Holidays, Thanks Giving, Vegan
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    Reader Interactions

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    1. Rebecca says

      October 09, 2022 at 9:11 pm

      Looks really tasty p, would you be able to freeze?

      Reply
    2. Hanna says

      December 29, 2021 at 9:43 am

      5 stars
      We loved this addition to our Christmas table but will make it on more occasions - too good to eat only once a year!!

      Reply
    3. Carrie says

      December 20, 2020 at 8:12 pm

      Hi! Are you adding dry green lentils? Or do they need to be pre-soaked. Thank you!!

      Reply
    4. Stewart says

      September 25, 2018 at 1:48 pm

      5 stars
      I've been looking for a wow vegetarian dish to cook for some friends at the weekend and this looks perfect.

      Reply
    5. Kimberly Baxter says

      May 16, 2018 at 6:23 am

      Sounds fabulous! My queue of recipes to make keeps getting longer.

      Reply
    6. Maeve says

      January 16, 2018 at 7:50 pm

      Wow! These look amazing! I’ll definitely be trying this out in my Buddha bowl with the sweet potatoes I have in my pantry???? thanks for the recipe!

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

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