Easy Vegan 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 canned coconut milk (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 canned coconut milk (60 ml)
- 1/2 tsp nutmeg (or more/less to taste)
- black pepper, sea salt to taste
Preparation
Lentil stew
Sauté chopped onion and minced garlic in oil until softened
Add white wine if using and cook until reduced
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, dried herbs, and bring to a boil
Reduce heat and simmer for 20 to 25 minutes until lentils are tender
Mix cornstarch with a little water to make a slurry and stir into the stew along with coconut milk
Cook for an additional 2 to 3 minutes until thickened
Season with sea salt, black pepper, and chili flakes, and add chopped pickles if desired
Mashed potatoes
Boil potatoes in a pot of water until tender, about 15 to 20 minutes
Drain potatoes and return to the pot
Add coconut milk, nutmeg, sea salt, and black pepper
Mash until smooth
