Lentil and Mushroom Stew over Potato-Parsnip Mash

4.97 from 82 votes
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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. 

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Lentil and Mushroom Stew over Potato-Parsnip Mash styled in a white bowl. Fork resting on the right side.

About this Lentil Mushroom Stew:

This is healthy comfort food at its FINEST. It combines rich, hearty ingredients in a real stick-to-the-bones winter warmer that’s also super nutritious.

It’s also dinner party appropriate while still being weeknight-friendly. Basically, there’s very little NOT to love about this one.

So, let’s break down the details here. This recipe starts with a mix of mushrooms (cremini for meaty texture, shiitake for umami flavor) and a slew of aromatics.

Once these cook down, some woodsy herbs and a slick of tomato paste join the party. The former adds an herbal backbone, while tomato paste lends brightness and acidity.

Red wine deglazes the pan and cooks down just enough to add rich, tannic notes. Next comes the broth, soy sauce (another umami booster!), and lentils, which amp up the heartiness.

This gravy-like mixture is plenty enjoyable by itself, however it’s best served over a more neutral base. For example, creamy potatoes and parsnips! The parsnips add a touch of sweetness to the potatoes, which in turn, make them more dimensional in flavor.

Plus, this is the time of year to reap the many benefits of this versatile root vegetable. (You may even decide to start adding parsnips to all mashed potato recipes!)

If you love hearty vegetarian lentil recipes, also check out these Lentil Burgers, Sweet Potato Lentil Salad, and Lentil Stuffed Eggplant.

Stewed mushroom and lentil mixture served over mashed potatoes and parsnips in a white bowl.

The Ingredients:

  • Lentils: This recipe calls for brown lentils, which are the most common variety of lentil. They can range from khaki-brown to dark brown in color, however they all have the same earthy flavor. I love using brown lentils because they hold their shape well and cook relatively quick,
  • Mushrooms: We’re using two types of mushrooms here: cremini for meaty texture, and shiitake for umami flavor. If you can’t find shiitake (or they are too pricey), you can use all cremini.
  • Russet Potatoes: My go-to potato for light and fluffy mashed potatoes.
  • Parsnips: Parsnips are a cream-colored, carrot-looking root vegetable harvested in the fall and winter months. They have a brawny tan skin that is typically peeled before use, revealing vibrant white flesh. They’re sweet like a carrot with a more earthy undertone.
  • Garlic: Fresh is best here! I use anywhere from 2 to 4 cloves depending on size.
  • Tomato Paste: For brightness and umami.
  • Red Wine: The wine helps deglaze the pan, while adding rich, tannic notes. (Note: since red wine is quite tannic, it will turn bitter fast. This is why you don’t want to reduce more than ~50% of the liquid.)
  • Herbs: A mix of fresh rosemary and thyme adds rustic, earthy notes to the lentil mixture.
  • Broth: Vegetable broth, or chicken broth if not making vegetarian.
  • Flour: To help thicken the gravy. Alternatively, you can use cornstarch or arrowroot.
  • Soy Sauce: Or tamari if making gluten free.
  • Milk: You can use any milk (cows milk or plant milk) you have on hand! Just make sure it’s unsweetened.
  • Butter: A little butter adds a lot of richness to the potato-parsnip mash. You can also use vegan butter if making dairy-free.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions:

Step 1: Boil potatoes and parsnips in salted water until fork tender, about 20 to 30 minutes. Drain and add back to the pot.

Step 2: Add milk, butter, salt, and rosemary. Use a potato masher to thoroughly mash.

Potatoes and parsnips being boiled and mashed in a large pot.

Step 3: Cook onion and mushrooms in a large skillet over medium heat until golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes.

Step 4: Add wine, rosemary, 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. Lastly, stir in lentils.

Lentil and mushroom mixture being cooked in a large black skillet.

Step 5: Spoon lentil and mushroom stew potato-parsnip mash. Garnish with additional herbs, if desired.

Recipe FAQs

Which Lentils are Best?

I like using brown or green lentils in this recipe, which are widely available.

If making from scratch, I recommend cooking the lentils in broth, as opposed to water, for extra flavor. Since this recipe calls for 2 cups of vegetable broth, you can just use the remaining 2 cups of broth from one quart. Or, if using water, just make sure it’s well-salted.

Are Lentils Healthy?

Lentils are a great source of fiber and plant-based protein. They’re also a decent source of iron, magnesium, and folic acid.

Storage Tips:

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: I typically rewarm individual portions in the microwave. Alternatively, you can rewarm in a skillet or small saucepan.

Lentil and mushroom stew being served over potato-parsnip mash in a white bowl.

This recipe will warm you from the inside out all winter long. It’s quickly become one of my favorites, especially when I’m craving some hearty comfort food.

More Vegetarian Lentil Recipes to Try:

If you give this lentil and mushroom stew recipe a try, tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.

4.97 from 82 votes

Lentil and Mushroom Stew over Potato-Parsnip Mash

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. 
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Equipment

  • Large stockpot
  • Large skillet

Ingredients  

  • 1 lb. Yukon gold or Russet potatoes, partially peeled
  • 1 lb. parsnips, peeled
  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, diced
  • 8 oz. cremini mushrooms, sliced
  • 8 oz. shiitake mushrooms, stemmed and torn
  • 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
  • 1/2 tsp. black pepper
  • 2 cups vegetable broth
  • 2 Tbsp. flour
  • 2 Tbsp. soy sauce or tamari
  • 1 cup cooked brown lentils
  • 1/2 cup milk of choice (I use unsweetened cashew milk)
  • 2 Tbsp. butter (sub vegan butter if making dairy-free)
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Instructions 

  • Cut the potatoes and parsnips into equal sized chunks. Place them in a large pot, cover with cold water, and generously salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
  • Meanwhile, heat oil in a large skillet over medium. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until tomato paste turns brick red, about 2 to 3 minutes.
    Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and black pepper. Bring mixture to a simmer, and cook until the wine reduces by half.
    Whisk together 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. Reduce heat to low.
  • 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. Taste and adjust seasonings as needed.
    Divide potato-parsnip mixture evenly onto 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: I typically rewarm individual portions in the microwave. Alternatively, you can rewarm in a skillet or small saucepan.

Nutrition

Serving: 1bowl | Calories: 470kcal | Carbohydrates: 66g | Protein: 15g | Fat: 16g | Saturated Fat: 5g | Sodium: 890mg | Fiber: 15g | Sugar: 11g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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4.97 from 82 votes (37 ratings without comment)

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Recipe Rating




95 Comments

  1. Laura says:

    This was outstanding! Made as is but added a bit of extra garlic as per usual! I also couldn’t get parsnips but grabbed some turnips! MAKE IT FRIENDS! It’s that good!

  2. Kathy M says:

    4 stars
    Great recipe, but a bit sour/acidic for me I think because of the tomato paste? I will try again but maybe add red pepper, carrots or some dried basil to sweeten. Some reviewers thought the sauce too thin…I just cooked it longer, for 10 minutes, and it thickened up just fine. Thanks for posting this. It is a lovely comforting meal!

  3. Nicole says:

    Amazing!

  4. Heidi Peck says:

    5 stars
    Great recipe, thanks so much.

  5. Brenda says:

    5 stars
    All your recipes have been wonderful so far! Question in general for the amount of lentils. It is 1 cup raw lentils and then cook them or 1 cup of cooked lentils? The first option yields much for than 1 cup of lentils. Thanks!

    1. Ceci says:

      5 stars
      Literally, the best lentil dish EVER. The depth of flavor is astounding. Brava!

  6. JenZ says:

    5 stars
    Loved this dish. Mushrooms and parsnip run through my veins, so it was a no brainer to try this out. So glad I did. Mine did turn out more “saucy” than I expected, so I think I will reduce the stock and maybe add more shrooms next time. Absolutely loved the flavors. Thanks, Jamie!

  7. Alison says:

    5 stars
    So yummy! And way more filling than I expected (I know, silly me). But now we have leftovers. 🙂 I realized last minute that the only lentils I had were dal, which wasn’t ideal, but everything still turned out great. Definitely adding brown lentils to my grocery list for the future, though! I also never cooked with parsnips before, so that was a fun way to get a different veggie in there! Adding to my list of recipes to make again. (fyi, omnivores house speaking)

    1. Martine says:

      4 stars
      Very tasty but a bit runnier than I expected. As Jen wrote, I’ll be reducing the stock and adding mushrooms. Would using uncooked lentils make it thicker?
      This is going on regular rotation regardless 😋