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
Sauté onion and garlic in oil until softened
Add lentils, vegetable broth, white wine (if using), mushrooms, soy sauce, balsamic vinegar, and herbs. Bring to a boil, then reduce heat and simmer until lentils are tender
Stir in coconut milk and cornstarch mixture to thicken. Season with salt, pepper, and chili flakes to taste
Stir in chopped pickles if using
Mashed potatoes
Boil potatoes until tender, then drain
Mash potatoes with coconut milk, nutmeg, salt, and pepper until smooth
Serving
Serve the lentil stew topped with mashed potatoes
