Heat a large tall-sided skillet over medium heat. Add the olive oil followed by the minced onion, carrot, and celery. Cook until all are tender, 10 minutes or so. Add the red wine, scraping the bottom of the pan as needed. Stir in the red lentils followed by the water. Bring to a boil, reduce to a simmer, and cook until the lentils are tender, 22 to 25 minutes.

While the lentils are cooking, bring a large pot of salty water to a boil. Peel the rutabaga and parsnips, cut into 1” cubes, and add to the water. Cook until the vegetables are tender, 15 to 20 minutes. Drain, return the vegetables to the pot, mash the vegetables, and add the butter, half/half, and more salt if needed.

Once the lentils are cooked, measure in the crushed tomatoes, tomato paste, rosemary, parsley, and bulgur. Cook for another 10 to 15 minutes to let the flavors mingle. When done, stir in the miso. Taste and adjust the seasonings or add a splash or two of water if needed.

Divide the parsnip mash into four bowls and top with the lentil ragu. Sprinkle with parsley before serving if desired.