Easy Lentil Stew With Mashed Potatoes
Have you been trying to find a simple and quick to make dinner? A dinner which containshealthy plant-based protein, fiber, and so much flavor? Absolutely check out this easy lentil stew with mashed potatoes if yes. It’s vegan, gluten-free, healthy, grain-free., and incredibly delicious
Mashed potatoes and lentils, a best match?
I enjoy potatoes and mashed potatoes really advise me of my childhood. My mommy used to make them quite typically but I do not remember I ever consumed lentils over mashed potatoes. After I saw an Instagram post from. Minimalistbaker among my favorite bloggers, I fell in love with one of her dishes.
More Recipes & Healthy Food Ideas
She made a lentil stew over mashed potatoes and I knew I had to attempt this combo. And let me inform you, this combination is the bomb! A big thanks to Dana for this beautiful dish motivation.
Lentil Stew Variations
If you follow me on. Instagram. you might have noticed that I not just love potatoes but also rice. I publish a great deal of dishes with rice, for instance, my beloved. vegan chickpea curry. or my velvety. vegan mushroom risotto. .
This lentil stew also tastes excellent in mix with rice. If you enjoy to differ your dishes, definitely give it a shot with rice.
Include Your Favorite Veggies
I have made this simple lentil stew already a number of times with mushrooms but I love to include different veggies too. My favorite ones are sliced carrots, pumpkin, and zucchini. And never ever forget to add carefully sliced pickles, they make this meal so unique (thanks to my mother and father for the inspo, haha).
This Lentil Stew Is
- Easy to make.
- Perfect for lunch or supper.
How To Facilitate Lentil Stew?
The dish is extremely easy to make in just a couple of steps.
Easy Lentil Stew With Mashed Potatoes
- 1 cup.dry lentils.( 190 g) (* see notes).
- 1 big onion.( sliced).
- 2 cloves.of garlic.( minced).
- 1 tbsp. oil. ( for frying).
- 3 tablespoon.gewurztraminer.( 40 ml) (optional).
- 3 cups. veggie broth. ( 720 ml).
- 2 cups.mushrooms.sliced (135 g) (* see notes).
- 2 tablespoon. soy sauce. ( wheat free if gluten-free).
- 1 tbsp. balsamic vinegar.
- 1-2 tsp.each of dried thyme, oregano and parsley.( use more, if fresh).
- A splash of coconut milk. canned (for extra creaminess).
- 1/2 tbsp. cornstarch. ( to thicken).
- sea salt, black pepper and chili flakes to taste.
- Chopped pickles to taste.( optional).
- 4 medium-sized potatoes.( 600 g).
- 1/4 cup coconut milk. canned (60 ml) (* see notes).
- 1/2 tsp nutmeg.( or more/less to taste).
- black pepper, sea salt.to taste.
- Rinse lentils under running water. I prefer to soak the lentils for about 15 minutes in lukewarm water however this step is optional (dispose of the water later on).
- Chop the onion, garlic, mushrooms (* see notes). Heat oil in a skillet/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.
- Add mushrooms, dried parsley, thyme, oregano, gewurztraminer (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for an additional 3-5 minutes.
- If needed) until the lentils are tender (about 20 minutes), now add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth.
- In the meantime, peel and chop potatoes, move them to a pot with water + salt and give a boil. Cook on medium heat for about 15 minutes or up until tender, drain. Transfer back to the pot, include coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don’t use a food mill or mixer).
- When the lentils are tender, blend a generous splash of coconut milk and cornstarch in a small bowl and include this mix to the lentil stew. Prepare for an additional 1 minute or until the wanted thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.
- Serve warm, garnish with sliced pickles and fresh herbs (optional).
- I generally use brown lentils which prepare in about 20-25 minutes.
- You can make this easy lentil stew with chopped carrots or pumpkin rather if you don’t like mushrooms.
- You can use any other plant-based milk, nevertheless, I would recommend including a minimum of 1 tbsp of oil if you use e.g. almond milk, oat milk or rice milk given that canned coconut milk is greater in fat.
- Recipe serves 4. Nutrition truths are for one serving with the mashed potatoes.
Article source: https://elavegan.com/easy-lentil-stew-mashed-potatoes-vegan/