As the seasons change and the air carries a crisp whisper of fall, there’s nothing quite like tucking into a hearty, nourishing meal that warms you from the inside out. Today, I’m thrilled to share a recipe that does just that: Lentil and Mushroom Stew over Potato-Parsnip Mash. This dish is a celebration of autumn’s bounty, combining earthy flavors and creamy textures to create a comforting meal perfect for any chilly evening.
Ingredients:
- For the Potato-Parsnip Mash:
- 1 lb. Yukon gold or Russet potatoes, partially peeled
- 1 lb. parsnips, peeled
- 1/2 cup milk of choice (unsweetened cashew milk recommended)
- 2 Tbsp. butter (or vegan butter for a dairy-free option)
- 2 tsp. chopped fresh rosemary
- 1/2 tsp. kosher salt
- For the Lentil and Mushroom Stew:
- 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. chopped fresh rosemary
- 6 thyme sprigs
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 cups vegetable broth
- 2 Tbsp. flour
- 2 Tbsp. soy sauce or tamari
- 1 cup cooked brown lentils
Directions:
- Prepare the Potato-Parsnip Mash:
- Cut the potatoes and parsnips into equal-sized chunks and place them in a large pot. Cover with cold water, season with salt, and bring to a boil. Simmer for about 20-30 minutes or until fork-tender.
- Cook the Stew:
- While the potatoes and parsnips cook, heat the olive oil in a large skillet over medium heat. Add the diced onion and mushrooms, cooking until the onions have softened and the mushrooms are golden, approximately 8 minutes.
- Stir in the minced garlic and tomato paste, continuing to cook until the tomato paste darkens, around 2-3 minutes.
- Pour in the dry red wine, 1 tablespoon of chopped rosemary, thyme sprigs, salt, and pepper. Allow the mixture to simmer until the wine has reduced by half.
- In a separate container, whisk together the vegetable broth, flour, and soy sauce. Add this to the skillet, stirring well. Let the stew simmer until it thickens, about 6-7 minutes.
- Mix in the cooked lentils and remove the thyme stems. Reduce the heat to low, allowing the stew to gently simmer while you finish the mash.
- Finish the Mash:
- Once the potatoes and parsnips are tender, drain them and return them to the pot. Add milk, butter, the remaining rosemary, and salt. Mash the mixture until smooth and creamy. Taste and adjust the seasonings as needed.
- Assemble the Dish:
- Spoon a generous amount of potato-parsnip mash onto each plate. Ladle the warm lentil and mushroom stew over the top. If desired, garnish with additional fresh herbs.
Nutritional Information:
- Calories: 470 kcal per serving
- Servings: This recipe serves 4.
This Lentil and Mushroom Stew over Potato-Parsnip Mash is more than just a meal; it’s a hug in a bowl. Perfect for those days when you need a bit of comfort, this dish is packed with nutrients and flavors that celebrate the fall season. Whether you’re making it for a quiet night in or sharing it with loved ones, this recipe is sure to satisfy. So embrace the cooler weather and enjoy the deep, rich flavors of this delightful autumnal dish.
Lentil and Mushroom Stew over Potato-Parsnip Mash
- Total Time: 1 hour
Description
Dive into the comforting embrace of Lentil and Mushroom Stew over Potato-Parsnip Mash, a dish that brings the earthy flavors of lentils and mushrooms together with the creamy sweetness of potatoes and parsnips. Each bite offers a harmonious blend of textures and flavors, making it a perfect meal for those seeking both nourishment and pleasure.
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 potatoes and parsnips into equal sized chunks. Place in a large pot, cover with cold water, and salt generously. Bring to a boil and simmer until fork tender, about 20-30 minutes.
Meanwhile, heat oil in a large skillet over medium. Add onion and mushrooms; cook until onions soften and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until tomato paste darkens, about 2-3 minutes.
Add wine, 1 Tbsp. rosemary, thyme, ½ tsp. salt, and black pepper. Simmer until wine is reduced by half.
Whisk together broth, flour, and soy sauce; pour into skillet. Simmer until thickened, about 6-7 minutes. Stir in lentils and remove thyme stems. Reduce heat to low.
Drain potatoes and parsnips, return to pot. Add milk, butter, remaining salt, and rosemary. Mash thoroughly. Adjust seasonings as needed.
Serve stew over the mash, garnished with additional herbs.
- Prep Time: 15 minutes
- Cook Time: 45 minutes