Boil potatoes in salted water until tender, about 15–20 minutes.

Drain and mash with milk and butter (or olive oil). Season with salt and pepper. Keep warm.

2. Make the Mushroom Lentil Stew

Heat olive oil in a large pot over medium heat.

Sauté onion and garlic until soft and fragrant.

Add mushrooms, carrots, and celery. Cook until mushrooms release their moisture, about 5–7 minutes.

Stir in lentils, tomato paste, thyme, smoked paprika, soy sauce, salt, and pepper.

Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 25–30 minutes, or until lentils are tender.

3. Combine and Serve

Spoon a generous portion of mashed potatoes onto each plate.

Top with hearty mushroom lentil stew.

Optional: garnish with fresh parsley or chives for extra flavor and color.

Serving and Storage Tips