Lentil stew with parsnip & butter bean mash

This Hearty Lentil Stew with Creamy Parsnip & Butter Bean Mash is the Perfect Meal for a Cold Winters Day

When I think of the kind of food I want to eat on a cold winter evening, it’s usually something super warming and hearty. Ideally a dish with lots of rich flavours, that wraps you up in a warm hug! This lentil stew ticks all of those boxes. The lentils cooked in red wine, mushroom stock and herbs give this dish a lovely deep flavour, and the creamy mash is the ultimate comfort food to go with the saucy stew. We’ve topped it all off with some crispy oyster mushrooms. They’re earthy in flavour and amity in texture. If you’re also craving something rich and warm for your dinners this winter, you’ll love this recipe.

This lentil stew is not only packed full of delicious flavours, it’s loaded with nutrients too! There’s plenty of plant-based protein from the lentils in the stew, and the butter beans in the mash, meaning you’ll be fuller for longer. Then you’ve got a variety of tasty veggies such as carrots, mushrooms and parsnips giving you lots of needed vitamins. We love the textures going on in this dish too. We’re always looking at ways we can bring a variety of textures into a recipe to keep it interesting. The stew is saucy with some bite from the lentils and carrot, whilst the mash is super soft and creamy. To balance it all out, we’ve added crispy mushrooms to the top for some crunch. It’s honestly such a gorgeous meal, we can’t wait to make it again next week. Unfortunately for us, we’ve eaten all the leftovers from this already!

Why You’ll Love This Lentil Stew with Parsnip & Butter Bean Mash

This lentil stew is the ultimate comfort dish, combining hearty flavours and creamy textures. It’s ideal for chilly evenings; this stew is a warming, wholesome meal that ticks all the boxes for a delicious vegan dinner.

Rich and Hearty Lentil Stew: Packed with tender lentils, aromatic vegetables, and herbs, this stew is simmered in a flavourful base of red wine and mushroom stock, making it deeply satisfying and nourishing.
Creamy Parsnip Butter Bean Mash: Roasted parsnips blended with butter beans, vegan butter, and oat milk create a silky, earthy mash that perfectly complements the stew’s rich flavours.
Crispy, Savoury Mushrooms: Oven-roasted oyster mushrooms add a crisp texture and savoury depth, making the perfect finishing touch to this comforting dish.
A Balanced, Vegan Meal: High in protein and fibre, this recipe offers a filling, plant-based dinner that’s as nutritious as it is delicious.
Make Ahead: Both the stew and the mash can be meal prepped and cooked in batch ahead of time, meaning you’ll have a delicious quick meal for busy weeknight dinners. Just warm them both up on the stove, adding a touch of plant milk to your mash to bring it make to the right consistency.
30 Minute Meal: This stew is a super speedy meal, taking about 30 minutes to cook. Make sure you’re using pre-cooked lentils in a can for ultimate speediness!

Ingredients You’ll Need To Make This Dish:

Here’s everything you’ll need to make this delicious, warming lentil stew.

Lentil Stew

Olive oil
Garlic
Onion
Carrot
Green lentils
Red wine
Mushroom stock
Rosemary

Parsnip & Butter Bean Mash

Parsnips
Butter beans
Vegan butter
Oat milk
Garlic
Salt
Pepper

Crispy Mushrooms

Oyster mushrooms
Olive oil
Salt

How To Make This Warming Lentil Stew with Creamy Mash

Preheat the oven to 200°C (400°F). Toss the parsnip chunks with olive oil, salt, and pepper, then spread them on a baking tray in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
On a separate baking tray, toss the oyster mushrooms with olive oil and salt, then spread them in a single layer. Roast for 20–25 minutes, tossing halfway, until crispy and browned.
While the vegetables roast, heat olive oil in a large pan over medium heat. Add the garlic and shallots, cooking until softened. Add the carrot and cook until softened.
Stir in the lentils, cooking for 1–2 minutes, then deglaze with a splash of red wine, allowing it to reduce. Add the stock and bring to a simmer, cook until the lentils are tender, adding more stock as needed. Season with salt and pepper to taste.
Transfer the roasted parsnips and butterbeans to a large mixing bowl. Add vegan butter, oat milk, and garlic. Use an immersion blender to blend until smooth, adjusting oat milk for consistency if needed. Season with salt and pepper.
To serve, spoon the parsnip butterbean mash onto each plate, top with the lentil stew, and finish with the crispy mushrooms on top. Garnish with fresh herbs if desired.

Why This Lentil Stew is a Nutritious Choice

This lentil stew served with parsnip butter bean mash and crispy mushrooms isn’t just comforting—it’s a bowl full of nutrients, perfect for a wholesome, balanced vegan meal.

Lentils: These plant-based protein stars are packed with fibre, iron, and folate, making them an excellent ingredient for a satisfying and nutritious meal.
Parsnips and Butter Beans: Roasted parsnips bring natural sweetness and vitamins like C and K, while butter beans add creaminess and protein to the mash, making it as healthy as it is indulgent.
Oyster Mushrooms: These crispy toppings provide a savoury, umami-rich layer to the dish, along with antioxidants and minerals like selenium and copper.
Vegetables and Herbs: Shallots, garlic, and carrots add essential vitamins and depth of flavour, while herbs enhance the stew’s antioxidant profile.
Balanced Nutrition: With its blend of protein, fibre, and healthy fats, this dish is ideal for keeping you energised and satisfied.

FAQs For This Recipe

Can I use a different type of lentils?
Yes! While green or brown lentils work best for their hearty texture, red lentils can also be used. Keep in mind that red lentils cook faster and will result in a creamier stew.

What’s the best way to make the parsnip mash smooth?
Using an immersion blender is ideal for achieving a creamy consistency. You can also mash by hand for a chunkier texture if you prefer.

Can I substitute the butter beans in the mash?
Absolutely! Cannellini beans or even chickpeas can be used as an alternative, though the flavour and texture will vary slightly.

What if I don’t have oyster mushrooms?
You can use other mushroom varieties, such as chestnut or button mushrooms. Simply roast them until golden and crispy. We love oyster mushrooms because of their meaty texture.

Can this meal be made ahead of time?
Yes! The stew and mash can both be prepared in advance and stored in the fridge for up to 3 days. Reheat gently before serving, and roast the mushrooms fresh for the best crispiness.

A Warming Meal Perfect For Chilly Nights

This lentil stew brings together rich, earthy flavours and satisfying textures, making it a truly comforting meal. With its hearty base, creamy mash, and crispy mushroom topping, it’s a dish that feels both nourishing and indulgent. Whether you’re cooking for yourself or sharing with others, it’s a recipe that delivers warmth and depth in every bite.

Looking for more hearty winter meals? Check these recipes out:

Watch us make this recipe step-by-step:

Print Recipe

Lentil Stew with Creamy Parsnip & Butter Bean Mash

Warm up with this hearty lentil stew with creamy parsnip butterbean mash, & topped with crispy mushrooms—a comforting, protein-packed meal.

Prep Time: 5

Cook Time: 25

Total Time: 30

Ingredients

For the lentil stew

olive oil
2 cloves of garlic grated
1 onion diced
1 medium carrot diced
1 400 g can of green lentils drained
150 ml red wine
500 ml mushroom stock
1 tbsp rosemary chopped

For the parsnip & butter bean mash

4 parsnips peeled & cut into cubes
2 400g cans of butterbeans drained
2 tbsp vegan butter
200 ml oat milk
salt & pepper to taste

For the crispy mushrooms

300 g oyster mushrooms
olive oil
salt

Method

Preheat the oven to 200°C (400°F). Toss the parsnip chunks with olive oil, salt, and pepper, then spread them on a baking tray in a single layer. Roast for 25–30 minutes, flipping halfway through, until tender and golden brown.
On a separate baking tray, toss the oyster mushrooms with olive oil and salt, then spread them in a single layer. Roast for 20–25 minutes, tossing halfway, until crispy and browned.
While the vegetables roast, heat olive oil in a large pan over medium heat. Add the garlic and shallots, cooking until softened. Add the carrot and cook until softened.
Stir in the lentils, cooking for 1–2 minutes, then deglaze with a splash of red wine, allowing it to reduce. Add the stock and bring to a simmer, cook until the lentils are tender, adding more stock as needed. Season with salt and pepper to taste.
Transfer the roasted parsnips and butterbeans to a large mixing bowl. Add vegan butter, oat milk, and garlic. Use an immersion blender to blend until smooth, adjusting oat milk for consistency if needed. Season with salt and pepper.
To serve, spoon the parsnip butterbean mash onto each plate, top with the lentil stew, and finish with the crispy mushrooms on top. Garnish with fresh herbs if desired.

Lentil Stew with Parsnip & Butter Bean Mash