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Ingredients
US|METRIC
7 SERVINGS
- 2 1/2 lb. russet potatoes (about 4 large, peeled and quartered)
- 6 parsnips (peeled and roughly chopped)
- 1 cup almond (soy, rice, or other non-dairy milk)
- sea salt (to taste)
- black pepper (to taste)
- 4 Tbsp. olive oil (divided into 2 tbsp and 2 tbsp)
- 1 onion (large, diced)
- 3 cloves garlic (minced)
- 2 large carrots (diced evenly)
- 2 celery (ribs, diced evenly)
- 6 oz. baby bella (cremini, or button mushrooms, sliced)
- 1 1/2 cups green lentils (or brown)
- 1 cup vegetable broth
- 1 tsp. dried rosemary
- 1/4 tsp. dried thyme
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NutritionView More
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560Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories560Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium300mg13% |
Potassium1850mg53% |
Protein21g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate83g28% |
Dietary Fiber24g96% |
Sugars11g |
Vitamin A70% |
Vitamin C50% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)
Stephen Doherty 5 years ago
Amazing! My dinner guests loved it. I did add some tomato purée to the recipe, but otherwise made no changes. Will definitely make it again.
Char Oshodi 6 years ago
Lacked some flavor. Had to add my own seasoning. But an easy recipe to follow
Kelley Perry 7 years ago
Love this recipe. I added bell pepper and vegan meat crumbles instead of the whole lot of lentils. I also made the mash without parsnip and garlic mash instead.