Lentil Mushroom Stew
A cozy, creamy lentil mushroom stew that’s vegan, gluten-free, and full of plant-based protein. Hearty lentils and umami mushrooms make it satisfying, while tahini adds a silky texture. Ready in under an hour, it’s perfect for quick weeknight dinners or meal prep.
Equipment
- 1 large, heavy-bottomed pot
- 1 wooden spoon or spatula
- 1 cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 2 cups baby bella mushrooms sliced
- ½ medium yellow onion diced
- 5 cloves garlic minced
- 3 tbsp white wine vinegar
- 1 cup dry small brown lentils or French lentils rinsed
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tbsp soy sauce
- 4 cups vegetable broth plus extra if needed
- 2 bay leaves
- 2 tbsp tahini
- 1 tsp miso paste optional
- 2 cups fresh spinach
- ¼ cup fresh parsley chopped
Instructions
- Prepare and Sauté Mushrooms: Begin by cleaning and slicing your baby bella mushrooms. Heat a large heavy-bottomed pot over medium heat. Once warm, add the mushrooms and spread them evenly across the bottom of the pot. Allow them to cook undisturbed for 2–3 minutes so they can develop a deep, golden-brown caramelization. This step intensifies their natural umami flavor, which forms the savory foundation of the stew.
- Cook the Onions: After the mushrooms have browned, stir them gently and add the diced yellow onion along with a generous pinch of salt. Sauté the mixture for 4–5 minutes, stirring occasionally, until the onions become translucent and tender. This process enhances the sweetness of the onions and builds a rich flavor base for the stew.
- Sauté the Garlic: Next, add the minced garlic to the pot. Stir constantly for 30–60 seconds, just until the garlic becomes fragrant. Be careful not to burn it, as garlic can turn bitter if overcooked. The aromatic garlic infuses the mushrooms and onions, creating a savory backbone for the stew.
- Deglaze with White Wine Vinegar: Check that most of the liquid released by the mushrooms has evaporated. Pour in the white wine vinegar and gently scrape the bottom of the pot with a wooden spoon to lift any flavorful browned bits. This deglazing step adds a subtle tang and layers of flavor that deepen the overall taste of the stew.
- Add Lentils and Herbs: Now it’s time to add the rinsed lentils, dried thyme, dried rosemary, and soy sauce to the pot. Stir well to coat the lentils and vegetables evenly in the aromatic mixture. This ensures that every lentil absorbs the herbs and umami-rich flavors while cooking.
- Pour in Vegetable Broth: Slowly add the vegetable broth, reserving a little extra in case you prefer a thinner consistency later. Stir to combine all ingredients. Add the bay leaves at this stage, which will infuse the stew with a subtle, earthy aroma as it simmers.
- Simmer the Stew: Increase the heat slightly to bring the pot to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Allow the stew to simmer for about 20 minutes, giving the lentils time to soften and absorb the savory flavors. Check occasionally to ensure it doesn’t stick to the bottom, adding a splash of reserved broth if necessary.
- Incorporate Tahini for Creaminess: After 20 minutes, uncover the pot and stir in the tahini. Mix thoroughly so that it blends smoothly into the stew, creating a creamy, luxurious texture without the need for dairy. Cover the pot again and simmer for an additional 5–10 minutes, or until the lentils reach your preferred tenderness.
- Add Miso Paste (Optional): If using miso paste, remove a small portion of the hot broth into a separate bowl. Whisk the miso paste into the broth until fully dissolved, then return the mixture to the pot. Stir gently to combine. This step adds an extra layer of umami and depth to the stew without overpowering the other flavors.
- Finish with Fresh Greens: Finally, stir in fresh spinach and chopped parsley if desired. The residual heat will wilt the spinach just enough to retain its bright color and nutrients, while parsley adds a fresh, herbaceous note. Taste the stew and adjust seasoning with salt, pepper, or additional soy sauce as needed.
- Serve and Enjoy: Ladle the creamy lentil mushroom stew into bowls while hot. This dish is perfect on its own or served alongside warm crusty bread or a simple grain like quinoa or rice. Each spoonful is rich, hearty, and satisfying, making it an ideal weeknight dinner or meal-prep option for the week ahead.
Notes
- To achieve the best flavor, allow the mushrooms to cook undisturbed at the beginning. This develops caramelization and deepens the umami taste.
- If you want to save time, soak your lentils for a few hours before cooking. This reduces cooking time by nearly half and results in a softer texture.
- Tahini provides a creamy, nut-free richness, but coconut milk or creamy oat milk can be substituted for a slightly different flavor profile.
- Feel free to adjust the liquid based on your preferred stew consistency; some like it thicker while others prefer a soupier texture.
- Miso paste is optional but highly recommended for an extra umami boost. Always dissolve it in a small amount of broth first to prevent clumping.
