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.

INGREDIENTS:
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
• 1-2 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:

1. 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).
2. 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.
3. 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.
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6. GET FULL RECIPE>>https://elavegan.com/easy-lentil-stew-mashed-potatoes-vegan/

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