Easy Vegan Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g)
- 1 large onion (chopped)
- 2 cloves garlic (minced)
- 1 tbsp oil (for frying)
- 3 tbsp white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups sliced mushrooms (135 g)
- 2 tbsp soy sauce (wheat free if gluten-free)
- 1 tbsp balsamic vinegar
- 1-2 tsp dried parsley
- 1-2 tsp dried thyme
- 1-2 tsp dried oregano
- A splash canned coconut milk (for extra creaminess)
- 1/2 tbsp cornstarch (to thicken)
- Sea salt to taste
- Black pepper to taste
- Chili flakes to taste
- Chopped pickles to taste (optional)
Mashed potatoes
- 4 medium-sized potatoes (600 g)
- 1/4 cup canned coconut milk (60 ml)
- 1/2 tsp nutmeg (or more/less to taste)
- Black pepper to taste
- Sea salt to taste
Preparation
Lentil stew
Heat oil in a large pot over medium heat
Add onion and garlic, sauté until softened
Stir in white wine if using and cook until reduced
Add lentils, vegetable broth, mushrooms, dried parsley, thyme, and oregano, and bring to a boil
Reduce heat, cover, and simmer for 20-25 minutes until lentils are tender
Stir in soy sauce, balsamic vinegar, and coconut milk
Mix cornstarch with 2 tablespoons cold water to make a slurry, then stir into the stew until thickened
Season with sea salt, black pepper, and chili flakes to taste, and stir in chopped pickles if desired
Mashed potatoes
Place potatoes in a pot, cover with cold water, and bring to a boil
Cook until potatoes are tender, about 15-20 minutes
Drain potatoes and return to the pot
Add coconut milk, nutmeg, black pepper, and sea salt
Mash until smooth
