This Lentil Mushroom Stew is an easy recipe that is also rich in flavor. Made with hearty lentils, umami-packed mushrooms and creamy goodness from the tahini mixed in. Vegan, gluten-free, and made with wholesome ingredients, the perfect weeknight dinner!
- 2 cups baby bella mushrooms, slices (use the amount you like)
- 1/2 medium yellow onion, diced
- 5 garlic, minced
- 3 tbsp white wine vinegar
- 1 cup dry small brown lentils or French lentils, rinsed and picked over
- 1 tsp dry thyme
- 1/2 tsp dry rosemary
- 1 tbsp soy sauce
- 4 cups vegetable broth or more as desired
- 2 bay leaves
- 2 tbsp tahini
- 1 tsp miso paste (optional, but recommended)
- 2 cups spinach
- 1/4 cup fresh parsley
- In a large pot over medium heat, add in mushrooms and allow to sit untouched for two minutes.
- Give the mushrooms a good stir and then add in your onions with a generous pinch of salt. Sauté and allow to cook down until onions have softened.
- Add in garlic and sauté until fragrant.
- Make sure most of the liquid from the mushrooms has cooked off, and once dry add in your white wine vinegar and deglaze your pan.
- Add in lentils, thyme, rosemary, and soy sauce and stir well to coat.
- Pour in your vegetable broth reserving extra to pour in as desired.
- Next, add in your bay leaves and bring your pot to a boil then a low simmer for 20 minutes covered.
- At the 20 minute mark, add in your tahini and give a good stir. Cover again and simmer for an additional 5-10 minutes or until lentils are tender.
- Remove bay leaf and remove a little of the broth into a bowl. Whisk your miso paste into it until well combined and then pour it back into your soup.
- Mix well and serve as desired. Feel free to add some fresh parsley or spinach at the end if desired.
To cook your mushrooms well, spread them out over the bottom of your pot and allow them to cook undisturbed. Don’t touch them for a minute or two to help them caramelize better on both sides without becoming a soupy mess.
This dish cooks up quickly. If you want to save even more time, you can soak your lentils for a few hours before making this dish. You will need a cup less broth when cooking, but it will cut the cook time in half.
Using tahini makes this dish nut-free, but if you are allergic to sesame seeds you can replace it with 1/2 cup coconut milk or creamy oat milk.
Keywords: lentils, dinner recipes