Hearty Lentil Stew Over Creamy Mashed Potatoes
This Lentil and Mushroom Stew over Potato-Parsnip Mash is a cozy, comforting dish that brings together hearty lentils, savory mushrooms, and creamy root vegetables in one irresistible vegetarian meal. Packed with fiber and plant-based protein, it’s perfect for those seeking healthy recipes easy enough for weeknights yet elegant enough for fine dining recipes. Whether you're after high protein recipes dinner ideas or quick dinner ideas with homemade charm, this one delivers satisfying, delicious meals every time.
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
- ½ cup dry red wine
- 1 Tbsp. + 2 tsp. chopped fresh rosemary divided
- 6 thyme sprigs
- 1 tsp. kosher salt divided
- ½ tsp. black pepper
- 2 cups vegetable broth
- 2 Tbsp. flour
- 2 Tbsp. soy sauce or tamari
- 1 cup cooked brown lentils
- ½ cup milk of choice unsweetened cashew milk recommended
- 2 Tbsp. butter or vegan butter for dairy-free
Instructions
- Cook the Vegetables:
- Cut potatoes and parsnips into evenly sized chunks. Place in a large stockpot, cover with cold water, salt generously, and bring to a boil. Simmer until fork-tender, about 20–30 minutes.
- Make the Stew:
- Meanwhile, heat olive oil in a large skillet over medium. Sauté onion and mushrooms until softened and golden, about 8 minutes.
- Stir in garlic and tomato paste; cook 2–3 minutes until paste turns deep red.
- Add red wine, 1 Tbsp rosemary, thyme sprigs, 1/2 tsp salt, and black pepper. Simmer until wine is reduced by half.
- Thicken and Add Lentils:
- In a small bowl, whisk vegetable broth, flour, and soy sauce. Pour into skillet and simmer 6–7 minutes until thickened.
- Stir in cooked lentils and remove thyme stems. Reduce heat to low.
- Mash the Roots:
- Drain potatoes and parsnips, return to pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Mash until smooth. Adjust seasoning to taste.
- Serve:
- Spoon mash onto plates, top with the lentil-mushroom stew. Garnish with fresh herbs if desired.
Notes
- For added richness, use a splash of cream or vegan cream in the mash.
- You can substitute the mushrooms with other varieties like portobello or oyster.
- This dish makes excellent leftovers—store in an airtight container for up to 3 days.
- Use gluten-free flour and tamari for a gluten-free version.