Ingredients
- 1 lb. Yukon gold potatoes, peeled and cut into chunks
- 1 lb. parsnips, peeled and cut into chunks
- 2 Tbsp. olive oil
- 1 yellow onion, diced
- 8 oz. cremini mushrooms, sliced
- 8 oz. shiitake mushrooms, stemmed and sliced
- 1 tsp. Lee Kum Kee Minced Garlic
- 3 Tbsp. tomato paste
- ½ cup dry red wine
- 1 Tbsp. + 2 tsp. chopped fresh rosemary
- 6 thyme sprigs, plus add'l for garnish
- 2 cups vegetable broth
- 2 Tbsp. all purpose flour
- 1 cup cooked brown lentils
- ⅓ cup milk
- 2 Tbsp. unsalted butter
- chopped parsley, for garnish
- ½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. Lee Kum Kee Panda Brand Premium Cooking Soy Sauce
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