Add oil, garlic, onions and mushrooms to a large pot and fry for up to 5 minutes. Add a little more oil if things start to stick.
Once onions are soft, add in all the remaining ingredients for the lentil stew except the pasta, coconut cream and cornflour.
Bring stew to a gentle simmer and cook until the liquid reduces to a 1/3 of what it was. Add the pasta and gently cook for a further 10 - 15 mins until the pasta is al dente.
Add in the coconut cream and give it a good mix. Add the Cornflour to a little splash of water in a small dish and stir until there are no lumps. Add the Cornflour mix in to the lentil stew and stir. Taste and adjust Salt and pepper. You can add a little more dried sage and thyme if you feel it needs it.
Place potatoes into a large pot until well covered with water. Place on the stove over high heat and boil until the potatoes are almost falling apart.
Strain water from the potatoes and use a potato masher to mash the potatoes as much as possible. Next add soy milk and continue to mash. At this stage you can swap to a fork and beginning to whip the potatoes. Add a splash of olive oil and continue to add more milk until you reached your desired consistency. Season with salt and taste. You may add a little more olive oil for a light buttery flavour.
Once everything is ready, pile mash onto plates and top with lentil stew. Add a generous dollop of tomato sauce and enjoy!
If you prefer not to use wine, simply add more vinegar.
I don't bother adding my stock cube to the water first. I simply crumble it in and add the water directly to the dish.
If you make your potatoes before the lentil stew is ready and they go old. Warm them up over the stove on low heat and use a fork to whip air into them. Be carful not to let them burn.
Ingredients
Directions
Add oil, garlic, onions and mushrooms to a large pot and fry for up to 5 minutes. Add a little more oil if things start to stick.
Once onions are soft, add in all the remaining ingredients for the lentil stew except the pasta, coconut cream and cornflour.
Bring stew to a gentle simmer and cook until the liquid reduces to a 1/3 of what it was. Add the pasta and gently cook for a further 10 - 15 mins until the pasta is al dente.
Add in the coconut cream and give it a good mix. Add the Cornflour to a little splash of water in a small dish and stir until there are no lumps. Add the Cornflour mix in to the lentil stew and stir. Taste and adjust Salt and pepper. You can add a little more dried sage and thyme if you feel it needs it.
Place potatoes into a large pot until well covered with water. Place on the stove over high heat and boil until the potatoes are almost falling apart.
Strain water from the potatoes and use a potato masher to mash the potatoes as much as possible. Next add soy milk and continue to mash. At this stage you can swap to a fork and beginning to whip the potatoes. Add a splash of olive oil and continue to add more milk until you reached your desired consistency. Season with salt and taste. You may add a little more olive oil for a light buttery flavour.
Once everything is ready, pile mash onto plates and top with lentil stew. Add a generous dollop of tomato sauce and enjoy!
If you prefer not to use wine, simply add more vinegar.
I don't bother adding my stock cube to the water first. I simply crumble it in and add the water directly to the dish.
If you make your potatoes before the lentil stew is ready and they go old. Warm them up over the stove on low heat and use a fork to whip air into them. Be carful not to let them burn.