Lentil and Mushroom Stew over Potato-Parsnip Mash Recipe | Samsung Food App

Ingredients

• 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
• 1/2 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
• 1/2 cup milk of choice ((I use unsweetened cashew milk))
• 2 Tbsp. butter ((sub vegan butter if making dairy-free))