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.
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)
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.
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