Mashed Potatoes with a Hearty Mushroom Lentil Stew

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

subheading: For the Mushroom 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)⠀

2 tbsp soy sauce⠀

1 tbsp balsamic vinegar⠀

1 to 2 tsp each of dried parsley, thyme and oregano⠀

A splash of coconut milk canned⠀

½ tbsp cornstarch⠀

black pepper and chili flakes to taste⠀

Chopped pickles to taste (optional)

subheading: For the mashed potatoes:

4 medium-sized potatoes (600 g)⠀

¼ cup coconut milk canned (60 ml)⠀

½ tsp nutmeg (or more/less to taste)⠀

black pepper, sea salt to taste

Directions at healthydiet4ever.com

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