Serves 4

Adapted from Dishing Out Health

• 1 pound (500 grams) potatoes (Yukon gold, Russet, red, white, or yellow all work well), peeled and cut into chunks

• 1 pound (500 grams) parsnips, peeled and cut into chunks

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 16 ounces (450 grams) mushrooms, stemmed, washed, and sliced (either one type or a mix, such as cremini or shiitake)

• 3 garlic cloves, minced

• 3 tablespoons tomato paste

• ½ cup dry red or white wine

• 1 tablespoons, plus 2 teaspoons, fresh rosemary, coarsely chopped

• 6 sprigs worth of thyme (you can leave some thyme on the sprigs, but be sure to remove some, as well)

• 1 teaspoon salt, divided

• 1 teaspoon black pepper

• 2 cups vegetable broth

• 2 tablespoons flour

• 2 tablespoons soy sauce

• 1 cup brown lentils, cooked according to packaging

• ½ cup milk

• 2 tablespoons butter

• Apple cider or balsamic vinegar, for garnish (optional)

1. Place the potatoes and parsnips into a large pot, cover with cold water, and add a large pinch of salt. Bring the water to a boil and simmer until the vegetables are fork tender, about 20-30 minutes. Test the parsnips, as they may be tougher than the potatoes.

2. Meanwhile, place a large skillet over medium-high heat. Add the oil in and, once hot, add the onions and mushrooms. Sauté until they are soft and the mushrooms start to shrivel, about 8 minutes.

3. Add the garlic and tomato paste and cook, stirring regularly, until fragrant and well incorporated, about 2-3 minutes. Add the wine, 1 tablespoon of rosemary, thyme, ½ teaspoon salt, and pepper. Cook until the wine reduces by half, about 2 minutes.

4. Simultaneously, in a small bowl whisk the broth, flour, and soy sauce together and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. If you have thyme springs in the pan, remove them.

5. Stir in the lentils and mix the stew together until everything is well mixed.

6. Once the potatoes and parsnips are soft, drain them and place them back into the pot. Add the milk, butter, remaining ½ teaspoon salt, and 2 teaspoon rosemary. Use a potato masher to thoroughly mash.

7. To serve, spoon the mash into bowls and pour the stew overtop. Garnish with additional herbs and vinegar, if desired.

8. Enjoy!