Easy Lentil Stew with Mashed Potatoes

elavegan.com

Cindy Beede

subheading: Lentil stew:

1 cup dry lentils (190 g) (*see recipe notes)

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 to 2 tsp each of dried parsley, thyme and oregano (use more, if fresh)

A splash of coconut milk canned (for extra creaminess)

½ tbsp cornstarch (to thicken)

black pepper and chili flakes to taste

Chopped pickles to taste (optional)

subheading: Mashed potatoes:

4 medium-sized potatoes (600 g)

¼ cup coconut milk canned (60 ml) (*see recipe notes)

½ tsp nutmeg (or more/less to taste)

black pepper, sea salt to taste

Directions at elavegan.com

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