Hearty Mushroom Lentil Stew with Mashed Potatoes
Ingredients
Mushroom lentil stew
- 1 cup dry lentils, green or brown (190 g)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon oil for frying
- 3 tablespoons white wine, optional (40 ml)
- 3 cups vegetable broth (720 ml)
- 2 cups sliced mushrooms (135 g)
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons each dried parsley, thyme, and oregano
- A splash of canned coconut milk
- 1/2 tablespoon cornstarch
- black pepper and chili flakes to taste
- chopped pickles to taste, optional
Mashed potatoes
- 4 medium-sized potatoes (600 g)
- 1/4 cup canned coconut milk (60 ml)
- 1/2 teaspoon nutmeg, or to taste
- black pepper and sea salt to taste
Preparation
Rinse the lentils under running water
Chop the onion, garlic, and mushrooms
Heat oil in a skillet or frying pan
Stir in the diced onion and minced garlic and fry for 3 minutes over medium heat
Add the mushrooms, dried parsley, thyme, oregano, white wine if using, balsamic vinegar, and soy sauce and fry for an additional 3-5 minutes
Add the lentils and 3 cups of vegetable broth and cook on low-medium heat until the lentils are tender, about 20 minutes, adding more broth if needed
Peel and chop the potatoes
Transfer the potatoes to a pot with salted water and bring to a boil
Cook the potatoes on medium heat for about 15 minutes or until tender, then drain
Transfer the potatoes back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste and mash with a potato masher
Once the lentils are tender, mix a generous splash of coconut milk with cornstarch in a small bowl
Pour the mixture into the lentil stew and cook for 1 more minute or until the desired thickness is reached
Season the stew again with soy sauce if needed, black pepper, and chili flakes
Tips
Do not use a food processor or blender when mashing potatoes to avoid a gummy texture
