If you were looking for a #yummy lentil recipe, you just found it!

This recipe fulfilled my quest for the ultimate comfort food!

Ingredients:

• 1 lb. Yukon gold or Russet potatoes partially peeled

• 2 Tbsp. olive oil

• 1 yellow onion finely chopped

• 8 oz. cremini mushrooms sliced

• 8 oz. shiitake mushrooms stemmed

• 3 garlic cloves minced

• 3 Tbsp. tomato paste

• 1/2 cup dry red wine

• 1 Tbsp. plus 2 tsp. chopped fresh rosemary divided

• 6 thyme sprigs

• 1 tsp. kosher salt divided

• 1 tsp. black pepper

• 2 cups vegetable broth

• 2 Tbsp. flour

• 1 cup cooked brown lentils

• 2 Tbsp. lower-sodium soy sauce or tamari

• 1/2 cup milk of choice (I use unsweetened cashew milk)

• 2 Tbsp. butter (sub vegan butter if making dairy-free)

Instructions:

1. Cut the potatoes into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.

2. Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan.

3. Drain potatoes and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to thoroughly mash. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture over top.

Enjoy!