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Red wine stewed lentils and mushrooms over mashed potatoes and parsnips
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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. 
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 470kcal

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)

Instructions

  • 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.
  • 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.
  • 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.

Nutrition

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