Easy lentil stew with mashed potatoes

INGREDIENTS

1 cup

dry lentils, green or brown ((190 g))

large onion ((chopped))

2 cloves

garlic ((minced))

1 tbsp

oil ((for frying))

3 tbsp

white wine ((40 ml) (optional))

3 cups

vegetable broth ((720 ml))

2 cups

mushrooms (sliced (135 g) (*see recipe notes))

2 tbsp

soy sauce ((wheat free if GF))

1 tbsp

balsamic vinegar

1 tsp

each of dried parsley, thyme and oregano ((use more, if fresh))

splash of coconut milk (canned (for extra creaminess))

1/2 tbsp

cornstarch ((to thicken))

black pepper and chili flakes

Chopped pickles to taste ((optional))

medium-sized potatoes ((600 g))

1/4 cup

coconut milk (canned (60 ml) (**see recipe notes))

1/2 tsp

nutmeg ((or more/less to taste))

black pepper, sea salt (to taste)