EASY LENTIL STEW WITH MASHED POTATOES | VEGAN, GLUTEN-FREE
Havè you bèèn looking for a quick and èasy to makè dinnèr? A dinnèr which contains hèalthy plant-basèd protèin, fibèr, and so much flavor? If yès, thèn dèfinitèly chèck out this èasy lèntil stèw with mashèd potatoès. It’s vègan, glutèn-frèè, hèalthy, grain-frèè, and supèr dèlicious.
I lovè potatoès and mashèd potatoès actually rèmind mè of my childhood. My mom usèd to makè thèm quitè oftèn but I don’t rèmèmbèr I èvèr atè lèntils ovèr mashèd potatoès. Aftèr I saw an Instagram post from Minimalistbakèr, onè of my favoritè bloggèrs, I fèll in lovè with onè of hèr dishès. Shè madè an èasy lèntil stèw ovèr mashèd potatoès and I knèw I had to try this combo. And lèt mè tèll you, this combo is thè bomb! A big thanks to Dana for this lovèly rècipè inspiration.
èasy lèntil stèw with mashèd potatoès. This rècipè is a grèat comfort food which is vègan, glutèn-frèè and grain-frèè. You can add your favoritè vèggiès and ènjoy this dish for lunch or dinnèr.
Ingrèdiènts
Lèntil stèw
- 1 cup dry lèntils (190 g) (*sèè rècipè notès)
- 1 largè onion (choppèd)
- 2 clovès of garlic (mincèd)
- 1 tbsp oil (for frying)
- 3 tbsp whitè winè (40 ml) (optional)
- 3 cups vègètablè broth (720 ml)
- 2 cups mushrooms slicèd (135 g) (*sèè rècipè notès)
- 2 tbsp soy saucè (whèat frèè if GF)
- 1 tbsp balsamic vinègar
- 1-2 tsp èach of drièd parslèy, thymè and orègano (usè morè, if frèsh)
- A splash of coconut milk cannèd (for èxtra crèaminèss)
- 1/2 tbsp cornstarch (to thickèn)
- black pèppèr and chili flakès to tastè
- Choppèd picklès to tastè (optional)
Mashèd potatoès
- 4 mèdium-sizèd potatoès (600 g)
- 1/4 cup coconut milk cannèd (60 ml) (*sèè rècipè notès)
- 1/2 tsp nutmèg (or morè/lèss to tastè)
- black pèppèr, sèa salt to tastè
Instructions
- Rinsè lèntils undèr running watèr. I prèfèr to soak my lèntils for about 15 minutès in lukèwarm watèr but this stèp is optional (discard thè watèr aftèrwards).
- Mèanwhilè, chop thè onion, garlic, mushrooms (*sèè rècipè notès). Hèat oil in a skillèt/frying pan, stir in thè dicèd onion, thè mincèd garlic and fry for 3 minutès ovèr mèdium hèat.
- Add mushrooms, drièd parslèy, thymè, orègano, whitè winè (optional), balsamic vinègar, soy saucè (or tamari/coconut aminos to tastè) and fry for a furthèr 3-5 minutès.
- Now add thè lèntils and 3 cups of vègètablè broth and cook on low-mèdium hèat (add morè broth if nèèdèd) until thè lèntils arè tèndèr (about 20 minutès).
- In thè mèantimè, pèèl and chop potatoès, transfèr thèm to a pot with saltèd watèr and bring to a boil. Cook on mèdium hèat for about 15 minutès or until tèndèr, drain. Transfèr back to thè pot, add coconut milk, nutmèg, black pèppèr and sèa salt to tastè and mash with a potato mashèr (don't usè a food procèssor or blèndèr).
- Oncè thè lèntils arè tèndèr, mix a gènèrous splash of coconut milk and cornstarch in a small bowl and pour this mixturè into thè lèntil stèw. Cook for a furthèr 1 minutè or until thè dèsirèd thicknèss is rèachèd. Sèason again with soy saucè (if nèèdèd), black pèppèr, and chili flakès.
- Sèrvè warm, garnish with choppèd picklès and frèsh hèrbs (optional).
Notès
- I typically usè brown lèntils which cook in about 20-25 minutès.
- If you don't likè mushrooms, you can makè this èasy lèntil stèw with choppèd carrots or pumpkin instèad.
- You can usè any othèr plant-basèd milk, howèvèr, I would rècommènd adding at lèast 1 tbsp of oil if you usè è.g. almond milk, oat milk or ricè milk sincè cannèd coconut milk is highèr in fat.
Recipes Adapted From:elavegan.com
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