Vegan Lentil Stew with Coconut Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp oil, for frying
- 3 tbsp white wine (40 ml), optional
- 3 cups vegetable broth (720 ml)
- 2 cups sliced mushrooms (135 g)
- 2 tbsp soy sauce (wheat free if gluten-free)
- 1 tbsp balsamic vinegar
- 1-2 tsp each dried parsley, thyme and oregano (use more if fresh)
- A splash canned coconut milk, 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 canned coconut milk (60 ml)
- 1/2 tsp nutmeg, or more/less to taste
- Black pepper, sea salt to taste
Preparation
Prepare mashed potatoes by boiling potatoes until fork-tender, then drain and mash with coconut milk, nutmeg, salt, and pepper. Set aside
In a large pot, heat oil over medium heat and sauté onion and garlic until softened
Add lentils, white wine (if using), and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes
Add mushrooms, soy sauce, balsamic vinegar, and herbs. Simmer for another 10-15 minutes until lentils are tender
If using cornstarch, mix with a little cold water to make a slurry and stir into the stew to thicken
Stir in coconut milk and optional pickles. Season with salt, pepper, and chili flakes to taste
Serve the lentil stew over the mashed potatoes
