Easy Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g) (*see notes)
- 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) (*see notes)
- 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) (*see notes)
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
Preparation
Heat oil in a pot over medium heat and fry chopped onion and minced garlic until translucent.
Add white wine (if using) and cook for 1 minute to evaporate alcohol.
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, dried parsley, thyme, and oregano. Bring to a boil.
Reduce heat and simmer for 20-30 minutes or until lentils are tender.
Add a splash of canned coconut milk and a slurry of cornstarch mixed with a little water to thicken the stew, stirring well. Season with sea salt, black pepper, chili flakes, and chopped pickles if desired.
For mashed potatoes: Peel and chop potatoes, then boil in salted water until soft, about 15-20 minutes.
Drain potatoes, mash with canned coconut milk, nutmeg, black pepper, and sea salt until smooth.
