Lentil and Mushroom Stew over Potato-Parsnip Mash

Name: Lentil and Mushroom Stew over Potato-Parsnip Mash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 lb. Yukon gold or Russet potatoes (partially peeled); 1 lb. parsnips (peeled); 2 Tbsp. olive oil; 1 yellow onion (finely chopped); 8 oz. cremini mushrooms (sliced); 8 oz. shiitake mushrooms (stemmed); 3 garlic cloves (minced); 3 Tbsp. tomato paste; 1/2 cup dry red wine; 1 Tbsp. plus 2 tsp. chopped fresh rosemary (divided); 6 thyme sprigs; 1 tsp. kosher salt (divided); 1 tsp. black pepper; 2 cups vegetable broth; 2 Tbsp. flour; 1 cup cooked brown lentils; 2 Tbsp. lower-sodium soy sauce or tamari; 1/2 cup milk of choice ((I use unsweetened cashew milk)); 2 Tbsp. butter ((sub vegan butter if making dairy-free))

3 steps

Prep:15minCook:45min

Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love. Fiber-rich and decadently delicious, this recipe will satisfy even the most devout carnivores.

Updated at: Thu, 17 Aug 2023 11:25:51 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories449.2 kcal (22%)

Total Fat14.8 g (21%)

Carbs62.8 g (24%)

Sugars14.3 g (16%)

Protein12.8 g (26%)

Sodium1296.2 mg (65%)

Fiber14.2 g (51%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbYukon gold potatoes

or Russet, partially peeled

1 lbparsnips

peeled

2 Tbspolive oil

1yellow onion

finely chopped

8 ozcremini mushrooms

sliced

8 ozshiitake mushrooms

stemmed

3garlic cloves

minced

3 Tbsptomato paste

½ cupdry red wine

1 Tbspfresh rosemary

1 tspblack pepper

2 cupsvegetable broth

2 Tbspflour

1 cupbrown lentils

cooked

2 Tbsplower-sodium soy sauce

or tamari

½ cupmilk

I use unsweetened cashew milk

2 Tbspbutter

sub vegan butter if making dairy-free

Instructions

Step 1

Cut the potatoes and parsnips into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.

Step 2

Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan.

Step 3

Drain potatoes and parsnips and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to thoroughly mash. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

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