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

Stew with sweet potatoes, mushrooms served in a blue bowl

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)


  1. 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.
  2. Meanwhile, heat oil in a large skillet and add onion, and mushrooms, cooking until onions are softened and mushrooms are golden brown.
  3. Add garlic, tomato paste, red wine, 1 tablespoon rosemary, thyme, salt, and pepper. Cook until reduced by half.
  4. In a small bowl, whisk broth, flour, and soy sauce until combined. Add to pan and simmer until thickened.
  5. Stir in lentils and remove thyme sprigs.
  6. Drain potatoes and parsnips and add milk and olive oil and season with salt and pepper, to taste. Mash until smooth.
  7. Serve mash topped with lentil mixture and sprinkle with remaining rosemary.

Category: Recipes