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
Lentil stew
Heat oil in a pot over medium heat and sauté chopped onion and minced garlic until softened.
Add white wine if using and cook for one minute to evaporate alcohol.
Stir in lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, dried parsley, thyme, and oregano, then bring to a boil.
Reduce heat and simmer until lentils are tender, about 20 to 30 minutes.
Mix cornstarch with a small amount of water to make a slurry and add it to the stew to thicken.
Stir in a splash of canned coconut milk for added creaminess and heat through.
Season with sea salt, black pepper, chili flakes, and add chopped pickles if desired.
Mashed potatoes
Peel and cut potatoes into chunks, then boil in salted water until tender, about 15 to 20 minutes.
Drain the potatoes and mash them with canned coconut milk, nutmeg, black pepper, and sea salt until smooth and creamy.
