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RECIPES
| Calories | 172,9 Kcal |
| Fat | 5,7 g |
| of which saturated fat | 4,0 g |
| Carbohydrates | 11,6 g |
| of which sugar | 2,4 g |
| Proteins | 2,9 g |
| Salt | 0,5 g |
| Calories | 172,9 Kcal |
| Fat | 5,7 g |
| of which saturated fat | 4,0 g |
| Carbohydrates | 11,6 g |
| of which sugar | 2,4 g |
| Proteins | 2,9 g |
| Salt | 0,5 g |
Mince onion and garlic. Place potatoes in a pot with water, just covering the potatoes, and bring to a boil (lid on). Lower the heat and cook 10-15 min until tender. Dissolve the vegetable stock cube with a little water. Heat a dash of oil in a pot. Add onion, mushrooms, garlic and cook over medium-low heat for 5 min. Add balsamic vinegar and cook 2 more minutes. Add vegetable stock, soy sauce and cook 2 more minutes. Add coconut milk, lentils, half of the parsley and bring to a boil. Cook over low heat for 5 min. Serve the stew with mashed potatoes and finish with a sprinkle of parsley on top. paso 6 Mince onion and garlic. Place potatoes in a pot with water, just covering the potatoes, and bring to a boil (lid on). Lower the heat and cook 10-15 min until tender. Dissolve the vegetable stock cube with a little water. Heat a dash of oil in a pot. Add onion, mushrooms, garlic and cook over medium-low heat for 5 min. Add balsamic vinegar and cook 2 more minutes. Add vegetable stock, soy sauce and cook 2 more minutes. Add coconut milk, lentils, half of the parsley and bring to a boil. Cook over low heat for 5 min. Serve the stew with mashed potatoes and finish with a sprinkle of parsley on top paso 6Cooking step by step
The vegetables:
Chop parsley.
Slice mushrooms and cut potatoes into cubes. 
The mashed potato:
Once done, drain, add butter and mash with a hand blender or a fork. 
The vegetable stock:
The lentil stew:
Your meal:
paso 6
Cooking
step by stepThe vegetables:
Chop parsley.
Slice mushrooms and cut potatoes into cubes. 
The mashed potato:
Once done, drain, add butter and mash with a hand blender or a fork. The vegetable stock:
The lentil stew:
Your meal:
paso 6
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