Hearty Mushroom Lentil Stew with Mashed Potatoes
Ingredients
Mushroom lentil stew
- 1 cup dry lentils, green or brown (190 g)
- 1 large onion
- 2 cloves garlic
- 1 tbsp oil
- 3 tbsp white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms (135 g)
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1-2 tsp dried parsley, thyme and oregano
- 1 splash canned coconut milk
- 1/2 tbsp cornstarch
- Black pepper and chili flakes, to taste
- Pickles, to taste (optional)
Mashed potatoes
- 4 medium-sized potatoes (600 g)
- 1/4 cup canned coconut milk (60 ml)
- 1/2 tsp nutmeg, to taste
- Black pepper and sea salt, to taste
Preparation
Rinse lentils under running water.
Chop onion, garlic, and mushrooms.
Heat oil in a skillet over medium heat.
Stir in onion and garlic and fry for 3 minutes.
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, and soy sauce, and fry for 3-5 minutes.
Add lentils and vegetable broth and cook until lentils are tender, about 20 minutes, adding more broth if needed.
In the meantime, peel and chop potatoes.
Transfer potatoes to a pot of salted water and bring to a boil.
Cook for 15 minutes or until tender, then drain.
Transfer potatoes back to the pot.
Add coconut milk, nutmeg, black pepper, and sea salt to taste.
Mash with a potato masher.
Mix a splash of coconut milk and cornstarch in a small bowl.
Pour the mixture into the lentil stew.
Cook for 1 minute or until thickened.
Season with soy sauce (if needed), black pepper, and chili flakes.
Tips
Soy sauce can be substituted with tamari or coconut aminos to taste.
Do not use a food processor or blender for mashing potatoes to avoid a gluey texture.
