Lentil Mushroom Stew with Parsnip Mash

Ingredients

• 4 pcs Parsnip
• 4 pcs Potatoes
• 1 pcs Onion
• 1 tbsp Olive oil
• 180 g Mushrooms
• 190 g Shiitake mushrooms
• 3 clove Garlic
• 3 tbsp Tomato paste
• 110 ml Dry red wine
• 1 1/2 tbsp Rosemary, fresh
• 6 sprig Thyme, fresh
• 370 ml Vegetable broth, bouillon or consomme, low sodium
• 2 tbsp Whole wheat flour
• 200 g Dry lentils, cooked
• 2 tbsp Soy sauce
• 120 ml Almond milk, unsweetened

Method

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 ½ 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 ½ teaspoon salt, and 2 teaspoon 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.