Lentil and Mushroom Stew over Potato-Parsnip Mash

dishingouthealth.com

Brandy E. Wilcox

1 lb. 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

½ 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

½ cup milk of choice (I use unsweetened cashew milk)

2 Tbsp. butter (sub vegan butter if making dairy-free)

Directions at dishingouthealth.com

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