Easy Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g)
- 1 large onion (chopped)
- 2 cloves of garlic (minced)
- 1 tablespoon oil (for frying)
- 3 tablespoons white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms sliced (135 g)
- 2 tablespoons soy sauce (wheat free if gluten-free)
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons each of dried parsley, thyme and oregano (use more, if fresh)
- A splash of coconut milk canned (for extra creaminess)
- 1/2 tablespoon 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 teaspoon nutmeg (or more/less to taste)
- black pepper, sea salt to taste
Preparation
Lentil stew
Sauté chopped onion and minced garlic in oil until softened
Add dry lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, herbs, and optional white wine to the pot
Bring to a boil, then reduce heat and simmer until lentils are tender
Stir in a splash of coconut milk and cornstarch to thicken, then season with salt, pepper, and chili flakes to taste
Mashed potatoes
Boil potatoes until soft and tender
Drain the potatoes, then mash with coconut milk, nutmeg, salt, and pepper until smooth
Serving
Serve the lentil stew alongside or over the mashed potatoes
