Lentil Stew with Mashed Potatoes

Vegetarian and Delicious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse lentils under running water. I prefer to soak the lentils for at least 15 minutes in lukewarm water but this step is optional (discard the water afterwards).

Step 2

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.

Step 3

Add mushrooms, dried parsley, thyme, oregano, balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.

Step 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 20-25 minutes).

Step 5

In the meantime, make your mashed potatoes.

Step 6

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.

Step 7

NOTES: I typically use brown lentils which cook in about 20-25 minutes (I recommend soaking them beforehand though). If you don't like mushrooms, you can make this lentil stew with chopped carrots or pumpkin instead.