Dinner Gluten-Free lentils mashed potatoes mushrooms Nut-Free Stew Vegetarian

Lentil and Mushroom Stew over Potato-Parsnip Mash

9 April 2024

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Published: Feb 14, 2024 by Jamie Vespa · This post may contain affiliate links

Lentil and Mushroom Stew over Potato-Parsnip Mash is a hearty vegetarian meal the whole family will love. Fiber-rich and decadently delicious, this recipe will satisfy even the most devout carnivores.

Lentil and Mushroom Stew over Potato-Parsnip Mash styled in a white bowl. Fork resting on the right side.

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About this Lentil Mushroom Stew:

This is healthy comfort food at its FINEST. It combines rich, hearty ingredients in a real stick-to-the-bones winter warmer that’s also super nutritious.

It’s also dinner party appropriate while still being weeknight-friendly. Basically, there’s very little NOT to love about this one.

So, let’s break down the details here. This recipe starts with a mix of mushrooms (cremini for meaty texture, shiitake for umami flavor) and a slew of aromatics.

Once these cook down, some woodsy herbs and a slick of tomato paste join the party. The former adds an herbal backbone, while tomato paste lends brightness and acidity.

Red wine deglazes the pan and cooks down just enough to add rich, tannic notes. Next comes the broth, soy sauce (another umami booster!), and lentils, which amp up the heartiness.

This gravy-like mixture is plenty enjoyable by itself, however it’s best served over a more neutral base. For example, creamy potatoes and parsnips! The parsnips add a touch of sweetness to the potatoes, which in turn, make them more dimensional in flavor.

Plus, this is the time of year to reap the many benefits of this versatile root vegetable. (You may even decide to start adding parsnips to all mashed potato recipes!)

If you love hearty vegetarian lentil recipes, also check out these Lentil Burgers, Sweet Potato Lentil Salad, and Lentil Stuffed Eggplant.

Stewed mushroom and lentil mixture served over mashed potatoes and parsnips in a white bowl.

The Ingredients:

Lentils: This recipe calls for brown lentils, which are the most common variety of lentil. They can range from khaki-brown to dark brown in color, however they all have the same earthy flavor. I love using brown lentils because they hold their shape well and cook relatively quick,
Mushrooms: We’re using two types of mushrooms here: cremini for meaty texture, and shiitake for umami flavor. If you can’t find shiitake (or they are too pricey), you can use all cremini.
Russet Potatoes: My go-to potato for light and fluffy mashed potatoes.
Parsnips: Parsnips are a cream-colored, carrot-looking root vegetable harvested in the fall and winter months. They have a brawny tan skin that is typically peeled before use, revealing vibrant white flesh. They’re sweet like a carrot with a more earthy undertone.
Garlic: Fresh is best here! I use anywhere from 2 to 4 cloves depending on size.
Tomato Paste: For brightness and umami.
Red Wine: The wine helps deglaze the pan, while adding rich, tannic notes. (Note: since red wine is quite tannic, it will turn bitter fast. This is why you don’t want to reduce more than ~50% of the liquid.)
Herbs: A mix of fresh rosemary and thyme adds rustic, earthy notes to the lentil mixture.
Broth: Vegetable broth, or chicken broth if not making vegetarian.
Flour: To help thicken the gravy. Alternatively, you can use cornstarch or arrowroot.
Soy Sauce: Or tamari if making gluten free.
Milk: You can use any milk (cows milk or plant milk) you have on hand! Just make sure it’s unsweetened.
Butter: A little butter adds a lot of richness to the potato-parsnip mash. You can also use vegan butter if making dairy-free.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions:

Step 1: Boil potatoes and parsnips in salted water until fork tender, about 20 to 30 minutes. Drain and add back to the pot.

Step 2: Add milk, butter, salt, and rosemary. Use a potato masher to thoroughly mash.

Potatoes and parsnips being boiled and mashed in a large pot.

Step 3: Cook onion and mushrooms in a large skillet over medium heat until golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes.

Step 4: Add wine, rosemary, 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. Lastly, stir in lentils.

Lentil and mushroom mixture being cooked in a large black skillet.

Step 5: Spoon lentil and mushroom stew potato-parsnip mash. Garnish with additional herbs, if desired.

Recipe FAQs

Which Lentils are Best?

I like using brown or green lentils in this recipe, which are widely available.

If making from scratch, I recommend cooking the lentils in broth, as opposed to water, for extra flavor. Since this recipe calls for 2 cups of vegetable broth, you can just use the remaining 2 cups of broth from one quart. Or, if using water, just make sure it’s well-salted.

Are Lentils Healthy?

Lentils are a great source of fiber and plant-based protein. They’re also a decent source of iron, magnesium, and folic acid.

Storage Tips:

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Reheat: I typically rewarm individual portions in the microwave. Alternatively, you can rewarm in a skillet or small saucepan.

Lentil and mushroom stew being served over potato-parsnip mash in a white bowl.

This recipe will warm you from the inside out all winter long. It’s quickly become one of my favorites, especially when I’m craving some hearty comfort food.

More Vegetarian Lentil Recipes to Try:

If you give this lentil and mushroom stew recipe a try, tag #dishingouthealth so I can see your beautiful creations. And don’t forget to follow along on Facebook and Pinterest for the latest recipe updates.