Cozy Lentil and Mushroom Stew Over Potato-Parsnip Mash Recipe

Hearty lentil and mushroom stew upgrades ordinary ingredients into a comforting culinary experience that warms both body and soul.

Rich, earthy flavors merge seamlessly in this rustic dish that celebrates humble pantry staples.

Nutritious legumes combine with robust mushrooms, creating a deeply satisfying meal perfect for chilly evenings.

Home cooks appreciate how simple components can be elevated into something remarkably delicious and nourishing.

Mediterranean and rustic cooking traditions shine through in this unpretentious yet sophisticated preparation.

Layers of umami and subtle herbal notes dance across your palate with each carefully crafted spoonful.

Seasonal vegetables and protein-packed legumes make this stew a wholesome, balanced option for anyone seeking genuine, soul-satisfying nourishment.

Why Lentil Stew with Mash Is Pure Comfort

• Create Comfort in Every Spoonful: This hearty lentil and mushroom stew delivers deep, rich flavors that wrap you in warmth like a cozy blanket, perfect for chilly evenings when you crave something soul-satisfying.
• Master Complex Taste with Simple Technique: By slowly building layers of flavor through methodical cooking – caramelizing mushrooms, reducing wine, simmering lentils – you transform basic ingredients into an elegant, restaurant-quality dish without requiring professional chef skills.
• Nutritional Powerhouse Meets Delicious Dining: Packed with protein-rich lentils, nutrient-dense mushrooms, and root vegetables, this one-pot meal offers balanced nutrition that makes you feel incredible while thoroughly enjoying every single bite.
• Customize with Ease: The flexible recipe welcomes personal touches like swapping herbs, adjusting liquid consistency, or adding extra vegetables, making it adaptable for different dietary preferences and pantry availability.

What You Need for Lentil and Mushroom Stew

• Potatoes: Classic comfort food with creamy texture perfect for mashing.
• Parsnips: Sweet root vegetable that adds depth and mild earthiness to the mash.

• Lentils: Hearty legume providing protein and robust flavor for the stew.
• Mushrooms: Meaty texture with rich umami qualities that enhance the stew's depth.
• Onion: Aromatic base that adds sweetness and foundation to the dish.
• Garlic: Pungent ingredient that intensifies overall flavor profile.

• Wine: Adds complexity and acidity to deglaze and enhance the stew's flavor.
• Vegetable Broth: Provides liquid base and additional savory notes.
• Milk: Creamy component to make potatoes smooth and rich.
• Butter: Adds richness and helps create a silky mash.
• Soy Sauce: Brings depth and umami to the stew.
• Tomato Paste: Concentrates flavor and provides slight sweetness.
• Rosemary: Aromatic herb with piney, woodsy notes.
• Thyme: Delicate herb that complements earthy ingredients.
• Black Pepper: Adds mild heat and sharpness.
• Flour: Helps thicken the stew and create smooth consistency.

How to Cook Lentil Stew Over Creamy Mash

Step 1: Prepare Potato-Parsnip Base

Chop potatoes and parsnips into uniform chunks. Place in a large pot and cover with cold water. Generously salt the water. Bring to a rolling boil, then reduce heat and simmer until vegetables are fork-tender, approximately 20-30 minutes.

Step 2: Sauté Vegetable Aromatics

• Chopped onions
• Sliced mushrooms

Cook until onions become translucent and mushrooms turn golden brown, around 8 minutes. Stir in minced garlic and tomato paste, cooking until paste deepens in color, about 2-3 minutes.

Step 3: Build Flavor Foundation

• Rosemary
• Fresh thyme sprigs
• Salt
• Cracked black pepper

Simmer until wine reduces by half, concentrating the flavors.

Step 4: Create Stew Base

• Vegetable broth
• Flour
• Soy sauce

Pour mixture into skillet. Simmer until sauce thickens, approximately 6-7 minutes. Stir in lentils and remove thyme stems. Reduce heat to low.

Step 5: Finish Potato-Parsnip Mash

• Milk
• Butter
• Remaining salt
• Additional rosemary

Mash thoroughly until smooth and creamy. Taste and adjust seasonings as needed.

Step 6: Plate and Serve

Spoon potato-parsnip mash onto plates. Top with lentil and mushroom stew. Garnish with fresh herbs for an extra burst of flavor.

Tips for Hearty Stew and Fluffy Mash

• Master Your Mash Texture: Drain potatoes and parsnips completely to avoid watery mash, using a colander and gently shaking to remove excess moisture.
• Boost Umami Depth: Let mushrooms develop a deep golden color before adding garlic to intensify their rich, earthy flavor and create a more complex stew base.
• Control Sauce Consistency: Whisk flour mixture thoroughly to prevent lumps and achieve a smooth, velvety sauce that coats the lentils perfectly.
• Enhance Herb Infusion: Remove thyme stems after cooking to prevent woody texture while preserving the delicate herb's aromatic essence throughout the stew.
• Perfect Mash Seasoning: Taste and adjust salt and herbs gradually, adding small amounts to create a balanced and creamy potato-parsnip base that complements the hearty lentil stew.

Best Ways to Store Leftover Lentil Stew

• Refrigerate the stew and mash separately in airtight containers within 2 hours of cooking. Store in the refrigerator for up to 3-4 days. Freeze individual portions in sealed containers or freezer bags for maximum 2 months. Thaw overnight in the refrigerator before reheating.
• Microwave Method: Transfer portions to a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals, stirring between each to ensure even warming. Add a splash of vegetable broth to prevent drying out.
• Stovetop Method: Reheat the stew in a saucepan over medium-low heat, stirring occasionally. Warm the mash in a separate pan with a little milk to restore creamy texture.

What Goes Well with Lentil Mash Plates

• Rustic Red Wine Pairing: Complement the rich, earthy flavors of the lentil and mushroom stew with a medium-bodied red wine like Pinot Noir or Côtes du Rhône. These wines enhance the depth of mushrooms and harmonize with the herbaceous rosemary and thyme notes.
• Craft Beer Companion: Select a robust dark beer such as a Belgian brown ale or a stout. These brews provide a malty, slightly bitter backdrop that beautifully balances the hearty stew and creamy potato-parsnip mash.
• Fresh Herb-Infused Sparkling Water: Create a light, palate-cleansing drink by infusing sparkling water with fresh thyme or rosemary sprigs. This refreshing beverage cuts through the stew's richness while echoing the herb's flavors in the dish.
• Crisp Green Salad Side: Prepare a simple mixed green salad with a light vinaigrette to add brightness and acidity. The fresh, zesty salad provides a perfect counterpoint to the stew's deep, comforting flavors.

Lentil Stew Variations You Can Try

• Hearty Mountain Style: Swap lentils for barley and add smoked paprika for a rustic, campfire-inspired flavor profile. Root vegetables like carrots can enhance the woodland essence.
• Mediterranean Herb Infusion: Replace thyme with oregano and add kalamata olives. Incorporate crumbled feta cheese on top for a Greek-inspired transformation that brings bright, tangy notes.
• Spicy Southwestern Approach: Include diced green chiles and ground cumin. Top with chopped cilantro and a dollop of Greek yogurt for a zesty, warming version that adds complex heat to the original recipe.
• Creamy Scandinavian Rendition: Mix in dill and substitute some potato with cauliflower. Finish with a splash of heavy cream and sprinkle of white pepper for a Nordic-inspired comfort meal that feels elegantly light.

Lentil And Mushroom Stew Over Potato-Parsnip Mash Recipe

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4.8 from 22 reviews

• Total Time: 1 hour
• Yield: 6 1x

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Description

Hearty lentil and mushroom stew nestles atop a creamy potato-parsnip mash, bringing rustic French countryside comfort to your dinner table. Rich earthy flavors and velvety textures combine in this nourishing one-pot meal you’ll savor down to the last spoonful.

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Ingredients

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Main Ingredients:

• 1 pound (453 grams) cremini mushrooms, sliced
• 1 pound (453 grams) shiitake mushrooms, stemmed and torn
• 1 cup cooked brown lentils
• 1 pound (453 grams) Yukon gold or Russet potatoes, partially peeled
• 1 pound (453 grams) parsnips, peeled

Aromatics and Seasonings:

• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon plus 2 teaspoons chopped fresh rosemary
• 6 thyme sprigs
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons tomato paste
• 2 tablespoons flour
• 2 tablespoons soy sauce or tamari

Liquids and Fats:

• 2 tablespoons extra-virgin olive oil
• ½ cup dry red wine
• 2 cups vegetable broth
• ½ cup milk of choice (unsweetened cashew milk)
• 2 tablespoons butter (or vegan butter)

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Instructions

1. Prepare the potato-parsnip base by cutting both vegetables into uniform cubes approximately 1-inch (2.5 centimeters) in size for even cooking.
2. Transfer cubed vegetables to a large cooking pot, covering completely with cold water and seasoning generously with salt.
3. Bring the water to a rolling boil, then reduce heat to maintain a gentle simmer until vegetables become tender and easily pierced with a fork, approximately 20-25 minutes.
4. While vegetables are cooking, heat olive oil in a spacious skillet over medium temperature.
5. Add diced onions and sliced mushrooms, sautéing until onions become translucent and mushrooms develop a rich golden-brown coloration, about 7-9 minutes.
6. Incorporate minced garlic and tomato paste, continuing to cook until the paste deepens in color and releases a robust aroma, roughly 2-3 minutes.
7. Pour red wine into the skillet, adding one tablespoon of fresh rosemary, whole thyme sprigs, half a teaspoon of salt, and freshly ground black pepper.
8. Allow the liquid to simmer, reducing the wine volume by approximately 50 percent.
9. Whisk vegetable broth, all-purpose flour, and soy sauce until smooth, then pour the mixture into the skillet.
10. Simmer the liquid, stirring occasionally, until the sauce thickens and reaches a consistent texture, about 6-7 minutes.
11. Fold in cooked lentils and remove spent thyme stems, then reduce heat to low to maintain warmth.
12. Drain the cooked potatoes and parsnips, returning them to the original pot.
13. Add whole milk, unsalted butter, remaining salt, and chopped rosemary to the vegetables.
14. Mash thoroughly using a potato masher or ricer until achieving a creamy, smooth consistency.
15. Taste and adjust seasonings as needed, ensuring balanced flavor.
16. Plate by spooning the lentil and mushroom stew over the potato-parsnip mash.
17. Garnish with additional fresh herbs for added visual appeal and aromatic complexity.

Notes

• Prep ahead by chopping vegetables uniformly to ensure even cooking and consistent texture throughout the dish.
• Select hearty mushrooms like cremini or shiitake for deeper, richer flavor and meaty consistency in the stew.
• Create a thick, luxurious sauce by reducing wine and whisking broth mixture carefully to prevent lumps.
• Choose high-quality vegetable broth to enhance overall taste and provide robust underlying flavors.
• Mash potato-parsnip base while hot to achieve smooth, creamy consistency without lumps.
• Fresh herbs like rosemary and thyme dramatically elevate the stew’s aromatic profile and provide bright, earthy undertones.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner, Lunch
• Method: Simmering
• Cuisine: Fusion

Nutrition

• Serving Size: 6
• Calories: 285 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 10 g
• Saturated Fat: 4 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 7 g
• Protein: 12 g
• Cholesterol: 15 mg