5.0
(38)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 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.
Step 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.
Step 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.
Your folders
minimalistbaker.com
4.9
(209)
30 minutes
Your folders
makeitskinnyplease.com
5.0
(77)
60 minutes
Your folders
occasionallyeggs.com
4.6
(74)
35 minutes
Your folders
feastingathome.com
4.9
(14)
45 minutes
Your folders
tasteofhome.com
4.5
(12)
40 minutes
Your folders
eatyourselfskinny.com
Your folders
diethood.com
4.3
(3)
35 minutes
Your folders
foodnetwork.com
5.0
(1)
30 minutes
Your folders
allrecipes.com
4.5
(25)
45 minutes
Your folders
tasteofhome.com
3.9
(12)
5 hours
Your folders
crowdedkitchen.com
5.0
(25)
2 hours
Your folders
viktoriastable.com
25 minutes
Your folders
fullofplants.com
30 minutes
Your folders
fullofplants.com
Your folders
spicysaucyvegan.com
25 minutes
Your folders
rainbowplantlife.com
5.0
(35)
30 minutes
Your folders
healthylittlefoodies.com
5.0
(3)
30 minutes
Your folders
myrecipes.com
3.0
(2)
Your folders
realsimple.com
5.0
(1)