Lunch Recipe | Easy lentil stew with mashed potatoes

Easy lentil stew with mashed potatoes

1 cup dry lentils (190 g) (*see recipe notes)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g) (*see recipe notes)
2 tbsp soy sauce (wheat free if GF)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)

  • Rinse lentils under running water. I prefer to soak my lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).
  • Meanwhile, chop the onion, garlic, mushrooms (*see recipe 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, white wine (optional), balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.
  • etc
  • etc

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