Hearty Mushroom Lentil Stew with Mashed Potatoes
Ingredients
Mushroom lentil stew
- 1 cup dry lentils, green or brown (190 g)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp oil, for frying
- 3 tbsp white wine (40 ml), optional
- 3 cups vegetable broth (720 ml)
- 2 cups sliced mushrooms (135 g)
- 2 tbsp soy sauce (or tamari or coconut aminos), to taste
- 1 tbsp balsamic vinegar
- 1-2 tsp dried parsley, thyme, and oregano
- 1 splash canned coconut milk
- 1/2 tbsp cornstarch
- black pepper and chili flakes, to taste
- chopped pickles, optional
Mashed potatoes
- 4 medium potatoes (600 g)
- 1/4 cup canned coconut milk (60 ml)
- 1/2 tsp nutmeg, to taste
- black pepper and sea salt, to taste
Preparation
Rinse lentils under running water and, meanwhile, chop the onion, garlic, and mushrooms.
Heat oil in a skillet or frying pan over medium heat, stir in the diced onion and minced garlic, and fry for 3 minutes.
Add the mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, and soy sauce (or tamari or coconut aminos) to taste, and fry for 3-5 minutes.
Add the lentils and vegetable broth, then cook over low-medium heat until the lentils are tender, about 20 minutes, adding more broth if needed.
Meanwhile, peel and chop the potatoes.
Transfer the potatoes to a pot with salted water and bring to a boil.
Cook for about 15 minutes or until tender, then drain.
Transfer the potatoes back to the pot, add coconut milk, nutmeg, black pepper, and sea salt to taste, and mash with a potato masher, do not use a food processor or blender.
Once the lentils are tender, in a small bowl, mix a generous splash of coconut milk and cornstarch.
Pour the mixture into the lentil stew and cook for 1 minute or until the desired thickness is reached.
Season with soy sauce (if needed), black pepper, and chili flakes.
