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lentil stew

lentil stew

This recipe is from Ela Vegan


  • 1 cup dry lentils (190 g)

  • 1 large onion (chopped)

  • 2 cloves of garlic (minced)

  • 1 tbsp oil (for frying)

  • 3 cups vegetable broth (720 ml)

  • 2 cups mushrooms sliced (135 g) 

  • 2 tbsp soy sauce (wheat free if gluten-free)

  • 1 tbsp balsamic vinegar

  • 1-2 tsp each of dried basil and oregano

  • 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)

Mashed potatoes

  • 4 medium-sized potatoes (600 g)

  • 1/4 cup coconut milk canned (60 ml) (*see notes)

  • black pepper, sea salt to taste


  • Rinse lentils under running water. I prefer to soak the lentils for about 15 minutes in lukewarm water but this step is optional (discard the water afterwards).

  • Meanwhile, 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 basil, oregano, balsamic vinegar, soy sauce (or tamari/coconut aminos to taste) and fry for a further 3-5 minutes.

  • 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).

  • In the meantime, peel and chop potatoes, transfer them to a pot with water + salt 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, black pepper and sea salt to taste and mash with a potato masher.

  • Once the lentils are tender, mix a generous splash of coconut milk and cornstarch in a small bowl and add this mixture to 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.

  • Serve warm, garnish with chopped pickles and fresh herbs (optional).


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