Easy lentil stew with mashed potatoes #vegan #vegetarian #soup #breakfast #lunch

Have you been searching for a snappy and simple to make supper? A supper which contains sound plant-based protein, fiber, thus much flavor? On the off chance that indeed, at that point unquestionably look at this simple lentil stew with pureed potatoes. It's vegetarian, sans gluten, solid, without grain, and too flavorful.

I cherish potatoes and pureed potatoes really help me to remember my adolescence. My mother used to make them regularly yet I don't recollect that I at any point ate lentils over pureed potatoes. After I saw an Instagram post from Minimalistbaker, one of my preferred bloggers, I became hopelessly enamored with one of her dishes. She made a simple lentil stew over pureed potatoes and I realized I needed to attempt this combo. What's more, you will scarcely believe, this combo is the bomb! A major gratitude to Dana for this stunning formula motivation.

Simple lentil stew with pureed potatoes. This formula is an extraordinary solace sustenance which is veggie lover, without gluten and sans grain. You can include your preferred veggies and appreciate this dish for lunch or supper.
Easy lentil stew with mashed potatoes #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Roasted Parmesan Green Beans #vegan #vegetarian #soup #breakfast #lunch

Ingredients

  • Lentil stew
  • 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)
  • A splash of coconut milk canned (for extra creaminess)
  • 1/2 tbsp cornstarch (to thicken)
  • black pepper and chili flakes to taste
  • Chopped pickles to taste (optional)
  • Mashed potatoes
  • 4 medium-sized potatoes (600 g)
  • 1/4 cup coconut milk canned (60 ml) (*see recipe notes)
  • 1/2 tsp nutmeg (or more/less to taste)
  • black pepper, sea salt to taste

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. Now 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).
  5. In 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't use a food processor or blender).
  6. Once 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.
  7. Serve warm, garnish with chopped pickles and fresh herbs (optional).

Read more our recipe The Best Vegan Enchiladas #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2VynGNY

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