Recipe: Mushroom Lentil Stew with Parsnip Mash
Last updated: December 4, 2020, at 10:05 a.m. PT
Originally published: November 30, 2020, at 1:04 p.m. PT
This is the ultimate comfort food on a cold winter evening and will satisfy your favorite carnivore!
- 1 pound Yukon gold potatoes, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 sweet onion, chopped
- 8 oz cremini mushrooms, sliced
- 8 oz shiitake mushroom caps
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- ½ cup dry red wine (or broth)
- 2 tablespoons chopped fresh rosemary, divided
- 6 thyme sprigs
- 1/2 teaspoon sea salt
- 1 teaspoon fresh black pepper
- 2 cups vegetable broth
- 2 tablespoons flour
- 2 tablespoons soy sauce or tamari
- 1 cup cooked brown lentils
- ½ cup milk of choice
- 2 tablespoons olive oil (or butter)
- Combine potatoes and parsnips in a large pot. Cover with water, a large pinch of salt, and bring to a boil. Reduce heat to simmer and cook until tender, about 20 minutes.
- Meanwhile, heat oil in a large skillet and add onion, and mushrooms, cooking until onions are softened and mushrooms are golden brown.
- Add garlic, tomato paste, red wine, 1 tablespoon rosemary, thyme, salt, and pepper. Cook until reduced by half.
- In a small bowl, whisk broth, flour, and soy sauce until combined. Add to pan and simmer until thickened.
- Stir in lentils and remove thyme sprigs.
- Drain potatoes and parsnips and add milk and olive oil and season with salt and pepper, to taste. Mash until smooth.
- Serve mash topped with lentil mixture and sprinkle with remaining rosemary.