Easy Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g)
- 1 large onion
- 2 cloves of 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 (wheat free if gluten-free)
- 1 tbsp balsamic vinegar
- 1-2 tsp dried parsley, thyme and oregano
- A splash of canned coconut milk
- 1/2 tbsp cornstarch
- sea salt, 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
- black pepper and sea salt, to taste
Preparation
Heat oil in a large pot over medium heat. Add onion and garlic, sauté until softened
Pour in white wine and cook until reduced
Add lentils, vegetable broth, mushrooms, soy sauce, balsamic vinegar, and dried herbs. Bring to a boil
Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender
Meanwhile, peel and chop potatoes. Place in a pot, cover with cold water, and bring to a boil. Cook until tender, about 15-20 minutes
Mix cornstarch with a little cold water to make a slurry. Stir into the stew along with coconut milk
Season the stew with salt, pepper, and chili flakes to taste. Stir in pickles if using
Drain the cooked potatoes and return to the pot. Mash with coconut milk, nutmeg, salt, and pepper until smooth
Serve the lentil stew topped with mashed potatoes
