Vegan Lentil Stew

Rinse the lentils and soak at least 15 minutes, then drain. 2. Chop the onion, garlic, and mushrooms; saute the onion and garlic in oil 3 minutes. 3. Add the mushrooms, dried herbs, white wine, balsamic vinegar, and soy sauce and fry 3-5 more minutes. 4. Add the lentils and broth and cook on low-medium heat about 20-25 minutes until tender. 5. Meanwhile boil the chopped potatoes about 15 minutes, drain, and mash with coconut milk, nutmeg, pepper, and salt. 6. Mix a splash of coconut milk with the cornstarch, add to the stew, and cook a minute until thickened. 7. Season and serve over the mashed potatoes, garnished with chopped pickles and fresh herbs.