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IngredientsLentil stew1 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 vinegar1-2 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 a
Delicious EASY LENTIL STEW WITH MASHED POTATOES
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