Easy Lentil Stew With Mashed Potatoes

THANK YOU TO ELA VEGAN FOR THIS DELICIOUS RECIPE

Ingredients

Lentil stew

  • 1 cup dry lentils (190 g) (*see notes)
  • 1 large onion (chopped)
  • 2 cloves of garlic (minced)
  • 1 tbsp oil (for frying)
  • 3 tbsp white wine (40 ml) (optional)
  • 3 cups vegetable broth (720 ml)
  • 2 cups mushrooms sliced (135 g) (*see notes)
  • 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) (*see notes)
  • 1/2 tsp nutmeg (or more/less to taste)
  • black pepper, sea salt to taste

Instructions

    • Rinse lentils under running water. I prefer to soak the lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
    • Meanwhile, chop the onion, garlic, mushrooms (*see notes). Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.
    • Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.
    • Now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).
    • In the meantime, peel and chop potatoes, transfer them to a pot with water + salt and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don’t use a food processor or blender).
    • Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and add this mixture to the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.
  • Serve warm, garnish with chopped pickles and fresh herbs (optional).

Notes

  • I typically use brown lentils which cook in about 20-25 minutes.
  • If you don’t like mushrooms, you can make this easy lentil stew with chopped carrots or pumpkin instead.
  • You can use any other plant-based milk, however, I would recommend adding at least 1 tbsp of oil if you use e.g. almond milk, oat milk or rice milk since canned coconut milk is higher in fat.
  • Recipe serves 4. Nutrition facts are for one serving with the mashed potatoes.