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