Easy Lentil Stew with Mashed Potatoes
Ingredients
- 1 cup dry lentils (190 g)
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1 tbsp oil (for frying)
- 3 tbsp white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms sliced (135 g)
- 2 tbsp soy sauce (wheat free if gluten-free)
- 1 tbsp balsamic vinegar
- 1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
- A splash of coconut milk canned (for extra creaminess)
- 1/2 tbsp cornstarch (to thicken)
- sea salt, black pepper and chili flakes to taste
- Chopped pickles to taste (optional)
Mashed potatoes
- 4 medium-sized potatoes (600 g)
- 1/4 cup coconut milk canned (60 ml)
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
Preparation
Heat oil in a large pot over medium heat and sauté chopped onion and minced garlic until softened and fragrant.
Add white wine if using and cook until it evaporates.
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, and dried herbs, then bring to a boil.
Reduce heat and simmer until lentils are tender, about 20 to 30 minutes.
Mix cornstarch with a small amount of water to form a slurry and add it to the stew to thicken.
Stir in a splash of canned coconut milk for added creaminess.
Season the stew with sea salt, black pepper, and chili flakes to taste, and add chopped pickles if desired.
Mashed potatoes
Boil potatoes in salted water until soft and easily pierced with a fork.
Drain the potatoes and mash them with canned coconut milk, nutmeg, black pepper, and sea salt to taste.
Tips
White wine and pickles are optional and can be omitted or adjusted based on preference.
Use fresh herbs instead of dried for a more vibrant flavor, increasing the amount as needed.
