Lentil Stew with Mashed Potatoes
Ingredients
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1 tbsp oil (for frying)
- 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
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
- instructions
Preparation
Rinse lentils under running water
I prefer to soak the lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards)
Meanwhile, chop the onion, garlic, mushrooms
Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes
Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes)
In the meantime, peel and chop potatoes, transfer them to a pot with water + salt and bring to a boil
Cook on medium heat for about 15 minutes or until tender, drain
Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don't use a food processor or blender)
Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and add this mixture to the lentil stew
Cook for a further 1 minute or until the desired thickness is reached
Season again with soy sauce (if needed), black pepper, and chili flakes
Serve warm, garnish with chopped pickles and fresh herbs (optional)
Veganlunch #lentil
