Easy Vegan Lentil Stew with Mashed Potatoes
Ingredients
- 1 cup dry lentils (190 g)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon oil for frying
- 3 tablespoons white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms, sliced (135 g)
- 2 tablespoons soy sauce (wheat free if gluten-free)
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons each of dried parsley, thyme and oregano (use more if fresh)
- A splash of canned coconut milk (for extra creaminess)
- 1/2 tablespoon 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 canned coconut milk (60 ml)
- 1/2 teaspoon nutmeg (or more or less to taste)
- Black pepper and sea salt to taste
Preparation
Heat oil in a large 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 the alcohol.
Stir in dry lentils, vegetable broth, sliced mushrooms, soy sauce, balsamic vinegar, dried parsley, thyme, and oregano.
Bring the mixture to a boil, then reduce heat and simmer for 20 to 30 minutes until lentils are tender.
Mix cornstarch with a small amount of water to create a slurry and add it to the stew 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 the 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 to taste.
Serve the lentil stew alongside the mashed potatoes.
