Creamy Lentils Mushrooms (Print Version)
# Ingredients:
01 -
Half a tablespoon of corn starch.
02 -
2 to 3 large potatoes, peeled.
03 -
A sprig of fresh thyme, chopped parsley, and some pepper.
04 -
5 cl of dry white wine (optional).
05 -
1 clove of garlic, minced.
06 -
A medium-sized onion, finely diced.
07 -
2 tablespoons of soy sauce.
08 -
1 tablespoon of balsamic vinegar.
09 -
Cream (to your liking).
10 -
40 cl of vegetable broth or stock.
11 -
70 g of button mushrooms, sliced.
12 -
120 g of green or brown lentils.
# Instructions:
01 -
Give the lentils a rinse and soak them in lukewarm water for about 15 minutes.
02 -
Prepare your mashed potatoes the way you usually do.
03 -
Heat some oil, sauté the diced onion, minced garlic, and lentils for 2 to 3 minutes.
04 -
Throw in the sliced mushrooms, cook for 2 minutes. Pour in soy sauce, balsamic vinegar, broth, wine, pepper, thyme, parsley, and a splash of cream.
05 -
Let it all bubble away on medium heat for 20 minutes with the lid half on. Stir occasionally, adding extra water if needed.
06 -
Mix the cornstarch with leftover broth, stir it into the lentils. Add a bit more cream to make it extra smooth.
07 -
Plate it over the mashed potatoes, garnish with some parsley, and toss in a few pickle slices if you like.
# Notes:
01 -
A hearty vegetarian dish that's wholesome and satisfying.
02 -
Pickles bring a bright, tangy kick.