Stewed lentils with mushrooms in a creamy sauce

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

1. Rinse the lentils well.
2. Cut the onion, garlic, mushrooms. Fry in coconut oil for 3 minutes on medium heat.
3. Add mushrooms, parsley, thyme, oregano, balsamic vinegar, soy sauce and simmer for another 3 minutes.
4. Now add lentils and vegetable stock into the stewed vegetables, cook over low-medium heat until the lentils are soft (about 20 minutes).
5. 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.
6. Add coconut milk, nutmeg, black pepper and sea salt to the finished potatoes.
7. Mash the potatoes with a “mashed” or blender until smooth.
8. Mix coconut milk with cornstarch and pour this mixture into the lentil stew.
9. 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!