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 tbsp oil (for frying)
- 3 tbsp white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms sliced (135 g)
- 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
- 4 medium-sized potatoes (600 g)
- 1/4 cup coconut milk canned (60 ml)
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
Preparation
Heat oil in a large pot over medium heat.
Add chopped onion and minced garlic; sauté until softened.
If using, add white wine and cook for a minute.
Add dry lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, and dried herbs.
Bring to a boil, then reduce heat and simmer until lentils are tender.
Mix cornstarch with a little water to make a slurry.
Stir the slurry and a splash of coconut milk into the stew to thicken.
Season with sea salt, black pepper, and chili flakes to taste.
Add chopped pickles if desired.
Mashed potatoes
Peel and cut potatoes into chunks.
Boil in salted water until tender.
Drain and mash with coconut milk, nutmeg, salt, and pepper until smooth.
