Serves: 4-5
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients:
10 medium golden potatoes, chopped medium or small
1 can coconut cream (divided)
1/2 tsp nutmeg
olive oil
1 large onion, chopped small
2 garlic cloves, minced
140 g (5 oz / 2 cups) mushrooms, thinly sliced or minced
1-2 tsp dried parsley
1-2 tsp dried thyme
1-2 tsp dried oregano
3 tbsp white wine
2 tbsp soy sauce or GF tamari
1 tbsp balsamic vinegar
1 cup brown lentils
700-950 ml (3-4 cups) vegetable broth
1/2 tbsp cornflour/cornstarch (optional)
salt & pepper to taste
chili flake to taste
It is difficult to see this picture and imagine "mmmmm... tasty", but I promise you, it's there! Imagine the complexities of herbs meet vinegar meet coconut cream and nutmeg meet white wine.
This is a great go-to winter meal... it's also great in summer if you're craving something hearty and warm. I love that the potato mash in this recipe is made with coconut cream and nutmeg--I would have never paired these together, let alone for potato mash, and they all work beautifully together.
Ingredients:
10 medium golden potatoes, chopped medium or small
1 can coconut cream (divided)
1/2 tsp nutmeg
olive oil
1 large onion, chopped small
2 garlic cloves, minced
140 g (5 oz / 2 cups) mushrooms, thinly sliced or minced
1-2 tsp dried parsley
1-2 tsp dried thyme
1-2 tsp dried oregano
3 tbsp white wine
2 tbsp soy sauce or GF tamari
1 tbsp balsamic vinegar
1 cup brown lentils
700-950 ml (3-4 cups) vegetable broth
1/2 tbsp cornflour/cornstarch (optional)
salt & pepper to taste
chili flake to taste
Directions:
1. Boil potatoes in salted water until tender when pierced with a fork, then drain.
2. Mash the potatoes with 1/2 can of coconut cream, nutmeg, and salt & pepper to taste. Set aside.
3. Meanwhile, fry the onions and garlic with olive oil in a medium skillet, about 3 minutes until fragrant and slightly golden.
4. To the onions, add mushrooms, parsley, thyme, oregano, white wine, soy sauce, and balsamic vinegar. Fry for a few more minutes.
5. Add the lentils and vegetable broth, cover, and cook on low-medium heat until lentils are tender, stirring occasionally (20-30 minutes).
6. Add a splash of coconut milk to the lentils; and season with chili flake (optional).
7. If needed, stir in cornflour/cornstarch to thicken the lentil sauce.
8. Remove from heat and serve warm: lentils over potatoes.
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