Mashed Potatoes with Mushroom Lentil Stew
Ingredients
Mushroom lentil stew
- 1 cup dry lentils, green or brown (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
- 1 tbsp balsamic vinegar
- 1-2 tsp each of dried parsley, thyme and oregano
- A splash of coconut milk canned
- 1/2 tbsp cornstarch
- 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
Rinse lentils under running water and meanwhile chop onion, garlic, and mushrooms.
Heat oil in a skillet or frying pan, stir in the diced onion and minced garlic, and fry for 3 minutes over medium heat.
Add mushrooms, dried parsley, thyme, oregano, white wine if using, balsamic vinegar, soy sauce or tamari or coconut aminos to taste, and fry for a further 3-5 minutes.
Add the lentils and 3 cups of vegetable broth and cook on low-medium heat, adding 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 salted water, bring to a boil, and cook on medium heat for about 15 minutes or until tender, then drain.
Transfer potatoes back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste, and mash with a potato masher without using a food processor or blender.
Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour the mixture into the lentil stew.
Cook the stew for a further 1 minute or until the desired thickness is reached, then season again with soy sauce if needed, black pepper, and chili flakes.
