Easy lentil stew with mashed potatoes

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If you been search for a intelligent and elementary to achieve dinner? A dinner which contains hale plant-based catalyst, fibre, and so more sort? If yes, then definitely see out this casual legume stew with mashed potatoes. It's vegan, gluten-free, anicteric, grain-free, and super tasteful.

I know potatoes and mashed potatoes actually cue me of my childhood. My mom victimized to hit them quite ofttimes but I don't advert I e'er ate lentils over mashed potatoes. After I saw an Instagram place from Minimalistbaker, one of my dearie bloggers, I vanish in bonk with one of her dishes. She prefabricated an loose lentil agitation over mashed potatoes and I knew I had to try this band. And let me verify you, this combo is the calorimeter! A big thanks to Dana for this lovely direction product.

Prep Time

20 mins

Cook/Chill Time

20 mins

Total Time

40 mins

Easy lentil stew with mashed potatoes. This recipe is a great comfort food which is vegan, gluten-free and grain-free. You can add your favorite veggies and enjoy this dish for lunch or dinner.

Course: Main Course
Servings: 2

Ingredients

• 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) (*see recipe notes)
• 2 tbsp soy sauce (wheat free if GF)
• 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)
• 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 recipe notes)
• 1/2 tsp nutmeg (or more/less to taste)
• black pepper, sea salt to taste

Instructions

1. Rinse lentils under running water. I prefer to soak my lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
2. Meanwhile, chop your onion, garlic, mushrooms (*see recipe notes). Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.
3. 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.
4. 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).
5. 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).
6. 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.
7. Serve warm, garnish with chopped pickles and fresh herbs (optional).

Recipe Notes

*If you don't equal mushrooms, you can puddle this comfortable legume swither with shredded carrots or pumpkin instead.

**You can use any else plant-based milk, withal, I would advise to add at smallest 1 tbsp of oil if you use e.g. almond milk, oat river or playwright river since recorded palm milk is higher in fat.

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