Easy Lentil Stew With Mashed Potatoes

EASY LENTIL STEW WITH MASHED POTATOES
Have you been looking for a quick and easy to make dinner? A dinner which contains healthy plant-based protein, fiber, and so much flavor? If yes, then definitely check out this easy lentil stew with mashed potatoes. It’s vegan, gluten-free, healthy, grain-free, and super delicious.





THIS EASY LENTIL STEW WITH MASHED POTATOES IS:
Vegan
Gluten-free
Healthy
Protein-rich
Grain-free
Easy to make
Perfect for lunch or dinner
Flavorful

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

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) (*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


  • 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 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.
  • 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.
  • Serve warm, garnish with chopped pickles and fresh herbs (optional).

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