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 pot and sauté chopped onion and minced garlic until softened and fragrant
Add optional white wine and cook for 1-2 minutes to evaporate alcohol
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, and dried herbs; bring to a boil
Reduce heat and simmer until lentils are tender, about 20-30 minutes
Mix cornstarch with a little water to make a slurry, then add to the stew and stir until thickened
Stir in a splash of canned coconut milk for creaminess
Season with sea salt, black pepper, and chili flakes to taste
Add chopped pickles if desired for extra flavor
For mashed potatoes, peel and cut potatoes into chunks
Boil potatoes in salted water until tender, about 15-20 minutes
Drain potatoes, then mash with canned coconut milk, nutmeg, black pepper, and sea salt to taste
Serve the lentil stew alongside the mashed potatoes
