Hearty Lentil and Mushroom Stew
Ingredients
- 1 cup dry lentils (190 g)
- 1 large onion
- 2 cloves of garlic
- 1 tablespoon oil
- 3 tablespoons white wine (optional)
- 3 cups vegetable broth (720 ml)
- 2 cups mushrooms sliced (135 g)
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons each of dried parsley, thyme and oregano
- A splash of canned coconut milk
- 1/2 tablespoon cornstarch
- Sea salt, black pepper and chili flakes to taste
- Chopped pickles to taste (optional)
Preparation
Chop the onion and mince the garlic.
Heat the oil in a large pot over medium heat and sauté the onion and garlic until softened.
Add the lentils, vegetable broth, white wine if using, sliced mushrooms, soy sauce, balsamic vinegar, and dried herbs.
Bring the mixture to a boil, then reduce heat and simmer for 20-30 minutes or until lentils are tender.
In a small bowl, mix the cornstarch with a little water to make a slurry, then stir it into the stew along with the coconut milk.
Cook for a few more minutes until the stew thickens.
Season with sea salt, black pepper, and chili flakes to taste, and add chopped pickles if desired.
Serving suggestions
Serve with mashed or roasted potatoes.
