For the Mushroom Lentil stew:
1 cup dry lentils, green or brown (190 g)⠀
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)⠀
2 tbsp soy sauce⠀
1 tbsp balsamic vinegar⠀
1-2 tsp each of dried parsley, thyme and oregano⠀
A splash of coconut milk canned⠀
1/2 tbsp cornstarch⠀
black pepper and chili flakes to taste⠀
Chopped pickles to taste (optional)
For the 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
Rinse lentils under running water. Meanwhile, chop your onion, garlic, mushrooms. 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 salted water 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 pour this mixture into 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.⠀
Leave a Comment