Mushroom Lentil Stew with TOAST

Mushroom Lentil Stew with TOAST

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Happy New Year, friends and loved ones!  

We’ve moved straight from the Holiday Season to the next best thing…Soup Season!  Who doesn’t love soup?  It warms the belly and the soul.  When the weather is cold and the news can be scary, there’s no better remedy.

This month, fellow Happy Camper, Valerie, shared an awesome recipe with us: Mushroom Lentil Stew with Parsnip Mash!  Foodwise, almost everything good in this world lives in this recipe.  The only thing missing?  A delicious slice of toast to dunk into the delicious broth!  Luckily, our amazing hemp bread is the perfect solution to this seemingly unsolvable problem.

Many thanks, Valerie, for sharing this recipe for liquid gold.  This gourmet delight took us about an hour to make. We found it perfect for a rainy weekend day! Whip up a batch or two and don’t forget the hemp toast!

Keep smiling…

Lacy and Jan


  • 1 pound Yukon gold potatoes, peeled (optional) and chopped
  • 1 pound parsnips, peeled (optional) and chopped
  • 2 tablespoons olive oil (optional)
  • 1 sweet onion, chopped
  • 8 oz cremini mushrooms, sliced
  • 8 oz shiitake mushroom caps
  • 3 garlic cloves, minced (double if you like garlic!)
  • 3 tablespoons tomato paste
  • ½ cup dry red wine (or broth)
  • 2 tablespoons chopped fresh rosemary (or 2 tsp dried rosemary)
  • 6 thyme sprigs (or 1.5 tsp dried thyme)
  • 1 teaspoon fresh black pepper
  • salt to taste
  • 2 cups vegetable broth
  • 2 tablespoons flour (we used quinoa)
  • 2 tablespoons gluten free soy or tamari sauce
  • 1 cup cooked brown or red lentils (red lentils take just 5 minutes to cook!)
  • ½ cup milk of choice
  • 2 tablespoons olive oil (optional)


  1. Combine potatoes and parsnips in a large pot. Cover with water, a large pinch of salt, and bring to a boil. Reduce heat to simmer and cook until tender, about 20 minutes.
  2. Meanwhile, saute onion and mushrooms in a large pan, cooking until onions are softened and mushrooms are golden brown.
  3. Add garlic, tomato paste, red wine, 1 Tbsp fresh rosemary (or 1 tsp dried), thyme, salt, and pepper to the pan. Cook until reduced by half.
  4. In a small bowl, whisk broth, flour, and soy sauce until combined. Add to the pan and simmer until thickened.
  5. Stir in lentils and remove thyme sprigs.
  6. Drain potatoes and parsnips and add milk and olive oil and season with salt and pepper, to taste. Mash until smooth.
  7. Serve mash topped with stew mixture and sprinkle with remaining fresh rosemary. We used parsley to garnish, which was lovely too. Enjoy, omnomnomnom!