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 and sauté chopped onion and minced garlic until softened.
Add white wine if using and cook until evaporated.
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, and dried herbs, then bring to a boil.
Reduce heat and simmer until lentils are tender, about 20-30 minutes.
In a small bowl, mix cornstarch with a little water to make a slurry, add it to the stew, and stir to thicken.
Add a splash of coconut milk for creaminess and season with salt, pepper, chili flakes, and chopped pickles if desired.
For the mashed potatoes, peel and cube the potatoes, then boil in salted water until tender.
Drain the potatoes and mash with coconut milk, nutmeg, salt, and pepper until smooth.
Serve the lentil stew alongside the mashed potatoes.
