Easy Lentil Stew with Mashed Potatoes
Ingredients
Lentil stew
- 1 cup dry lentils (190 g)
- 1 large onion
- 2 cloves of garlic
- 1 tbsp oil (for frying)
- 3 tbsp white wine (40 ml) (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms
- 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
Stew
Heat oil in a large pot over medium heat.
Add onion and garlic and sauté until softened.
If using white wine, add it and cook until evaporated.
Stir in lentils, vegetable broth, mushrooms, soy sauce, balsamic vinegar, and dried herbs.
Bring the mixture to a boil, then reduce heat and simmer until lentils are tender, about 20 to 30 minutes.
Mix cornstarch with a little water to make a slurry and stir it into the stew to thicken.
Add a splash of coconut milk for creaminess and season with sea salt, black pepper, and chili flakes to taste.
If desired, stir in chopped pickles before serving.
Mashed potatoes
Peel and cut potatoes into chunks.
Boil in salted water until tender, about 15 to 20 minutes.
Drain the potatoes and mash with coconut milk, nutmeg, black pepper, and sea salt to taste.
