Lentil and Mushroom Stew over Potato-Parsnip Mash is a generous veggie lover feast the entire family will cherish. Fiber-rich and debauchedly heavenly, this formula will fulfill even the most ardent carnivores.

This lentil and mushroom stew is solid solace food at its FINEST. It consolidates rich, generous fixings in a genuine adhere to-the-bones winter hotter that the two children and grown-ups will cherish. Furthermore, it's evening gathering proper while as yet being absolutely weeknight-accommodating. Essentially, there's next to no NOT to adore about this one.

In this way, how about we separate the subtleties here. This formula begins with a blend of mushrooms (cremini for substantial surface, shiitake for umami flavor) and a huge number of aromatics. When these cook down, some woodsy herbs and a smooth of tomato glue join the gathering. The previous includes a home grown spine, while tomato glue loans splendid corrosiveness and concentrated tomato flavor. Next comes the red wine, which deglazes the container and cooks down only enough to include rich, tannic notes. (Note: since red wine is very tannic, it will turn severe quick. This is the reason you would prefer not to decrease over ~50% of the fluid.)

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  • 16 to 20 oz. Yukon gold or Russet potatoes partially peeled
  • 1 lb. parsnips peeled
  • 2 Tbsp. olive oil
  • 1 yellow onion finely chopped
  • 8 oz. cremini mushrooms sliced
  • 8 oz. shiitake mushrooms stemmed
  • 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 tsp. black pepper
  • 2 cups vegetable broth
  • 2 Tbsp. flour
  • 1 cup cooked brown lentils
  • 2 Tbsp. lower-sodium soy sauce or tamari
  • 1/2 cup unsweetened cashew milk
  • 2 Tbsp. butter


  1. Cut the potatoes and parsnips into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk 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.
  3. 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. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

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