To start the year of 2023 here in the Good Eatings recipe bank I am bringing you a winter warming ragu with mushrooms and lentils. A whole food match made in food heaven when cooked in a flavourful gravy and served over luscious mash. The mash I propose is not just regular old potato mash (even though we definitely love that too over here) but a mash made with parsnips primarily and potatoes as a supporting act. This results in a flavourful mash with a complexity that pairs very well with the savoury ragu. Finish it off with some crunchy walnuts and you have a very satisfying winter dinner ready to enjoy!

Malin x

Mushroom and Lentil Ragu with Parsnip Mash

Serves 4


For the ragu:

450 g chestnut mushrooms

2 tbsp olive oil

1 large shallot

4 garlic cloves

1 tbsp chopped fresh rosemary

1 tsp dried thyme

3 tbsp tomato paste

1-2 tsp sambal oelek, optional

0,5 cup red wine

1,5 cups water

1 tbsp vegetable stock powder (or 1 vegetable stock cube)

1 tbsp soy sauce (or tamari)

1 tbsp white miso paste

2 tbsp corn starch

1,5 cup cooked beluga lentils (or green or brown)

Salt and black pepper, to taste

For the mash:

600 g parsnips

400 g potatoes

3 tbsp vegan butter

0,5 cup unsweetened soy milk

Salt and black pepper, to taste

Serve with:

Green salad

Walnut pieces

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