Lentil and Mushroom Stew over Potato-Parsnip Mash

Ingredients (4 servings)

• 500g Yukon gold or Russet potatoes, partially peeled
• 500g parsnips, peeled
• 2 Tbsp. extra-virgin olive oil
• 1 yellow onion, diced
• 250g cremini mushrooms, sliced
• 250g shiitake mushrooms, stemmed and torn
• 3 garlic cloves, minced
• 3 Tbsp. tomato paste
• 1/2 cup/ 100 mL 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
• 2 Tbsp. butter

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.

Source: https://dishingouthealth.com/lentil-and-mushroom-stew-over-potato-parsnip-mash/#h-the-ingredients

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