Gluten-Free, Vegan, Serves 4

Potatoes

• 1 pound potatoes peeled and quartered
• salt and pepper to taste
• 1-2 Tbsp olive oil
• 2-4 Tbsp coconut milk

Mushroom Lentil Stew

• 1 Tbsp olive oil
• 2 Tbsp fresh thyme chopped
• 1/2 cup shallots minced
• 2 cups mushrooms sliced
• 2/3 cup dry lentils
• 2 Tbsp coconut aminos
• 1 Tbsp tomato paste
• 2-3 cups vegetable broth
• 3 medium carrots sliced
• 2 Tbsp mashed potatoes

Directions:

Heat oil and onions for 2 minutes, stirring occasionally. Add mushrooms, carrots, and coconut aminos. Saute for 5 minutes and season to taste. Add thyme, lentils, and 2 cups broth. Bring to a low boil over medium-high heat. Once boiling reduces the heat to a simmer and cook for another 20 minutes. In the meantime, boil the potatoes for 12-15 minutes or until fork tender. Drain the potatoes and mash them with the remaining ingredients for the potatoes. Once the lentils are tender, season to taste. Remove from heat and stir in 2 Tbsp of potatoes. Serve the lentils over the potatoes.