For the Mushroom Lentil stew:\u2800<\/strong><\/p>\n 1 cup dry lentils, green or brown (190 g)\u2800 4 medium-sized potatoes (600 g)\u2800 <\/p>\n Rinse lentils under running water. Meanwhile, chop your onion, garlic, mushrooms. Heat oil in a skillet\/frying pan, stir in the diced onion, the minced garlic and fry for 3 minutes over medium heat.\u2800
\n1 large onion (chopped)\u2800
\n2 cloves of garlic (minced)\u2800
\n1 tbsp oil (for frying)\u2800
\n3 tbsp white wine (40 ml) (optional)\u2800
\n3 cups vegetable broth (720 ml)\u2800
\n2 cups mushrooms sliced (135 g)\u2800
\n2 tbsp soy sauce\u2800
\n1 tbsp balsamic vinegar\u2800
\n1-2 tsp each of dried parsley, thyme and oregano\u2800
\nA splash of coconut milk canned\u2800
\n1\/2 tbsp cornstarch\u2800
\nblack pepper and chili flakes to taste\u2800
\nChopped pickles to taste (optional)
\nFor the mashed potatoes:<\/strong><\/p>\n
\n1\/4 cup coconut milk canned (60 ml)\u2800
\n1\/2 tsp nutmeg (or more\/less to taste)\u2800
\nblack pepper, sea salt to taste<\/p>\nFor Complete\u00a0Cooking\u00a0STEPS Please Head On Over To Next Page Or Open button (>) and don\u2019t forget to SHARE with your Facebook friends<\/h3>\n
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\nINSTRUCTIONS:<\/h2>\n
\nAdd 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.\u2800
\nNow add the lentils and 3 cups of vegetable broth and cook on low-medium heat (add more broth if needed) until the lentils are tender (about 20 minutes).\u2800
\nIn the meantime, peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot, add coconut milk, nutmeg, black pepper and sea salt to taste and mash with a potato masher (don\u2019t use a food processor or blender).\u2800
\nOnce the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and pour this mixture into the lentil stew. Cook for a further 1 minute or until the desired thickness is reached. Season again with soy sauce (if needed), black pepper, and chili flakes.\u2800
\nServe warm, garnish with chopped pickles and fresh herbs (optional).<\/p>\n\n