Easy Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils
- 1 large onion
- 2 cloves of garlic
- 1 tbsp oil
- 3 tbsp white wine, optional
- 3 cups vegetable broth
- 2 cups sliced mushrooms
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1-2 tsp each dried parsley, thyme, and oregano
- a splash canned coconut milk
- 1/2 tbsp cornstarch
- sea salt, black pepper, and chili flakes, to taste
- pickles, optional, to taste
Mashed potatoes
- 4 medium potatoes
- 1/4 cup canned coconut milk
- 1/2 tsp nutmeg, to taste
- black pepper and sea salt, to taste
Preparation
Sauté onion and garlic in oil until softened
Add lentils, vegetable broth, mushrooms, soy sauce, balsamic vinegar, dried herbs, and white wine if using
Bring to a boil, then reduce heat and simmer for 20 to 25 minutes until lentils are tender
Stir in cornstarch mixed with a little water to thicken if desired
Add canned coconut milk and season with salt, pepper, and chili flakes to taste
Stir in pickles if using
Mashed potatoes
Boil potatoes until tender, then drain
Mash with canned coconut milk, nutmeg, salt, and pepper to taste
Tips
Use wheat-free soy sauce for a gluten-free version
Increase the quantity of fresh herbs if substituting for dried
