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.
Ingredients
Scale
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)
Instructions
- Prepare the potato-parsnip base by cutting both vegetables into uniform cubes approximately 1-inch (2.5 centimeters) in size for even cooking.
- Transfer cubed vegetables to a large cooking pot, covering completely with cold water and seasoning generously with salt.
- 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.
- While vegetables are cooking, heat olive oil in a spacious skillet over medium temperature.
- Add diced onions and sliced mushrooms, sautéing until onions become translucent and mushrooms develop a rich golden-brown coloration, about 7-9 minutes.
- Incorporate minced garlic and tomato paste, continuing to cook until the paste deepens in color and releases a robust aroma, roughly 2-3 minutes.
- 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.
- Allow the liquid to simmer, reducing the wine volume by approximately 50 percent.
- Whisk vegetable broth, all-purpose flour, and soy sauce until smooth, then pour the mixture into the skillet.
- Simmer the liquid, stirring occasionally, until the sauce thickens and reaches a consistent texture, about 6-7 minutes.
- Fold in cooked lentils and remove spent thyme stems, then reduce heat to low to maintain warmth.
- Drain the cooked potatoes and parsnips, returning them to the original pot.
- Add whole milk, unsalted butter, remaining salt, and chopped rosemary to the vegetables.
- Mash thoroughly using a potato masher or ricer until achieving a creamy, smooth consistency.
- Taste and adjust seasonings as needed, ensuring balanced flavor.
- Plate by spooning the lentil and mushroom stew over the potato-parsnip mash.
- 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