Creamy Lentils Mushrooms (Print Version)
# Ingredients:
01 -
1 medium-sized onion.
02 -
120 g of brown or green lentils.
03 -
1 large garlic clove.
04 -
70 g of button mushrooms.
05 -
2 tablespoons of soy sauce.
06 -
40 cl of veggie broth.
07 -
1 tablespoon of balsamic vinegar.
08 -
5 cl of white wine (optional).
09 -
Cream, as needed.
10 -
A sprinkle of thyme, cracked black pepper, and chopped parsley.
11 -
1/2 tablespoon of cornstarch.
12 -
400-500 g of potatoes.
# Instructions:
01 -
Give the lentils a rinse, then let them soak for 15 minutes in warm water.
02 -
Whip up your mashed potatoes using your usual method.
03 -
In a little oil, soften the chopped onion and garlic, then toss in the lentils. Stir for about 2-3 minutes.
04 -
Stir in the sliced mushrooms and cook for 2 minutes. Pour in the soy sauce, balsamic vinegar, broth, wine, thyme, parsley, pepper, and some cream.
05 -
Let it gently simmer on medium heat for 20 minutes with the lid half on. Keep an eye on it and add a splash of water if it starts drying out.
06 -
Mix the cornstarch with the leftover broth and stir it into the lentils. Add a bit more cream for a richer texture.
07 -
Spoon it over your mashed potatoes and sprinkle some fresh parsley on top. Optional: top with pickle slices.
# Notes:
01 -
A comforting, complete veggie dish.
02 -
Pickles add a nice tangy kick to the plate.