Easy lentil stew with mashed potatoes

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.

Easy lentil stew with mashed potatoes

Ingredients
Lentil stew
  1. 1 cup dry lentils (190 g) (*see recipe notes)
  2. 1 large onion (chopped)
  3. 2 cloves of garlic (minced)
  4. 1 tbsp oil (for frying)
  5. 3 tbsp white wine (40 ml) (optional)
  6. 3 cups vegetable broth (720 ml)
  7. 2 cups mushrooms sliced (135 g) (*see recipe notes)
  8. 2 tbsp soy sauce (wheat free if GF)
  9. 1 tbsp balsamic vinegar
  10. 1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
  11. A splash of coconut milk canned (for extra creaminess)
  12. 1/2 tbsp cornstarch (to thicken)
  13. black pepper and chili flakes to taste
  14. Chopped pickles to taste (optional)

Mashed potatoes
  1. 4 medium-sized potatoes (600 g)
  2. 1/4 cup coconut milk canned (60 ml) (*see recipe notes)
  3. 1/2 tsp nutmeg (or more/less to taste)
  4. black pepper, sea salt to taste

Instructions
  • 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).
  • Meanwhile, chop the 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.
  • 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).