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 fragrant and softened.
If using white wine, add it and cook for 1-2 minutes to reduce.
Add dry lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, dried parsley, thyme, and oregano. Bring to a boil, then reduce heat and simmer for 20-30 minutes or until lentils are tender.
Mix cornstarch with a small amount of water to create a slurry, then stir it into the stew and cook for a few minutes to thicken.
Stir in a splash of canned coconut milk for creaminess and season with sea salt, black pepper, and chili flakes to taste. Add chopped pickles if desired.
For mashed potatoes, peel and cut potatoes into chunks, then boil in salted water until tender, about 15-20 minutes.
Drain the potatoes and mash them with canned coconut milk, nutmeg, black pepper, and sea salt to taste.
