Lentil and Mushroom Stew over Potato-Parsnip Mash
A hearty, nutritious and vegan-friendly dish packed with protein and fiber, perfect for a quick weeknight dinner.
Ingredients
For the Stew
- 1 cup lentils Any variety, rinsed
- 2 cups vegetable broth
- 1 cup mushrooms, sliced Cremini or button varieties recommended
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Mash
- 2 large potatoes, peeled and cubed
- 2 medium parsnips, peeled and cubed
- 2 tablespoons butter or olive oil For mashing
- ¼ cup milk (optional) For a creamier texture
Instructions
Preparation
- Sauté onions, garlic, carrots, and mushrooms in a large pot with olive oil or butter on medium heat until softened.
Cooking the Stew
- Add the lentils, vegetable broth, thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and let it simmer for 25 to 30 minutes until lentils are tender.
Making the Mash
- In a separate pot, boil the peeled and cubed potatoes and parsnips until tender. Drain and mash with butter and milk until creamy.
Serving
- Spoon the lentil and mushroom stew over the potato-parsnip mash and enjoy.
Notes
Store leftovers in an airtight container for up to 4 days. This dish can also be frozen for up to three months.
