Stew lentils with mushrooms in a creamy sauce with mashed potatoes.
Let’s share the recipe!
Lentil stew:
190 g of green or brown lentils
1 large onion (chopped)
2 cloves of garlic (finely chopped)
1 tbsp. of coconut oil (for frying)
720 ml of vegetable broth
135 g of sliced mushrooms
2 tbsp. of soy sauce
1 tbsp. of balsamic vinegar
1-2 tsp. green parsley, thyme and oregano
1 tbsp. coconut milk (for extra creaminess)
1/2 tbsp. cornstarch (for thickening)
black pepper or chili to taste
chopped pickles to taste (optional)
Mashed potatoes:
600 g of potatoes
60 ml of coconut milk
1/2 tsp. ground nutmeg (less is possible)
black pepper
Himalayan or sea salt to taste
- Rinse the lentils well.
- Cut the onion, garlic, mushrooms. Fry in coconut oil for 3 minutes on medium heat.
- Add mushrooms, parsley, thyme, oregano, balsamic vinegar, soy sauce and simmer for another 3 minutes.
- Now add lentils and vegetable stock into the stewed vegetables, cook over low-medium heat until the lentils are soft (about 20 minutes).
- Peel the potatoes, cut them into halves or quarters, depending on the size of the potatoes, for faster to boil Put in a saucepan, cover with water and cook over low heat until ready.
- Add coconut milk, nutmeg, black pepper and sea salt to the finished potatoes.
- Mash the potatoes with a “mashed” or blender until smooth.
- Mix coconut milk with cornstarch and pour this mixture into the lentil stew.
- Cook for 1 minute more or until desired thickness is reached. If desired, add soy sauce, black pepper or chili pepper. Decorate with greenery.
Delicious!