Rinse 1 cup of dry lentils in a fine mesh strainer under cold water. Soak lentils for 15 minutes if possible.

Heat 1 tbsp of oil in a large skillet over medium heat. Sauté 1 chopped onion and 2 minced garlic cloves for about 3 minutes until translucent.

Add 2 cups of sliced mushrooms, 1 tsp each of dried parsley, thyme, and oregano, 3 tbsp of white wine, and 1 tbsp of balsamic vinegar. Stir and cook for 3–5 minutes.

Incorporate the rinsed lentils and 3-4 cups of vegetable broth. Bring to a gentle simmer, covering and cooking for 20–25 minutes until lentils are tender.

Boil 4 medium-sized chopped potatoes in salted water for about 15 minutes until fork-tender. Drain and keep warm.

Mash the drained potatoes with ¼ cup of coconut milk, ½ tsp of nutmeg, and season with salt and pepper to taste.

Mix ½ tbsp of cornstarch with a small splash of coconut milk to create a slurry. Stir into the simmering stew for thickening.

Serve the stew warm over a generous scoop of creamy mashed potatoes and garnish with chopped pickles and fresh herbs.