Instructions:
Rinse lentils under running water. Chop onion, garlic, and mushrooms.
Heat oil in a skillet over medium heat. Add onion and garlic, sauté for 3 minutes.
Add mushrooms, dried parsley, thyme, oregano, white wine (optional), balsamic vinegar, and soy sauce. Cook for 3-5 minutes.
Add lentils and 3 cups of vegetable broth. Simmer on low-medium heat, adding more broth if needed, until lentils are tender (about 20 minutes).
Peel and chop potatoes, then boil in salted water for 15 minutes or until tender. Drain and return to pot.
Add coconut milk, nutmeg, black pepper, and sea salt to potatoes. Mash with a potato masher.
In a small bowl, mix coconut milk and cornstarch. Stir into lentil stew and cook for 1 minute until thickened.
Season stew with soy sauce (if needed), black pepper, and chili flakes. Adjust seasoning to taste.
Serve warm, garnished with chopped pickles and fresh herbs if desired.
Enjoy your hearty mashed potatoes with mushroom lentil stew!
CAJUN CORN ON THE COB
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