Creamy Mushroom and Black Beluga Lentil Stew
User Reviews
5
374 reviews
Excellent
Creamy Mushroom and Black Beluga Lentil Stew
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This stew blends black beluga lentils simmered with herbs and spices with a rich mushroom stew featuring cremini and shiitake mushrooms, garlic, white miso, and tahini. The result is a creamy, earthy dish with layered savory flavors and a hearty, stew-like texture. Tuscan kale and a splash of balsamic vinegar add freshness and brightness.
Description
The black beluga lentils are rinsed and cooked either in an Instant Pot or on the stovetop with vegetable broth, fresh rosemary, thyme, bay leaf, kosher salt, and whole black peppercorns until tender. Meanwhile, the mushroom stew is prepared by sautéing onions, garlic, and sliced cremini and shiitake mushrooms in olive oil with fresh thyme, red pepper flakes, and seasoning. White wine deglazes the pan, and a creamy base is created with white miso paste, tahini, tamari, vegetable broth, and coconut milk. Tuscan kale is stirred in at the end, and a touch of balsamic vinegar brightens the flavors.
This stew offers a flavorful vegetarian main dish that delivers a satisfying combination of textures—the tender lentils, meaty mushrooms, and tender kale all enhanced by the creamy, savory sauce. It can be served as a filling dinner, providing both protein and vegetables in one meal.
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Ingredients
Lentils
- 1 cup (~200g) black beluga lentils (can substitute French green lentils)
- 1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups (or 480mL) if cooking lentils on stovetop)
- 6 thyme fresh, sprigs
- 1 spring of fresh rosemary
- 1 bay leaf
- 1/2 teaspoon kosher salt (1/4 teaspoon if cooking lentils on stovetop)
- 8 black peppercorns whole
Mushroom Stew
- 2 tablespoons olive oil (you can use less if you’re using a nonstick pan)
- 1 yellow onion diced
- 6 cloves garlic minced
- 16 ounces (~450g) cremini mushrooms, sliced
- 4 ounces (~110g) shiitake mushrooms (caps only), sliced
- salt Kosher, to taste
- black pepper Kosher, to taste
- 1 tablespoon thyme fresh leaves
- 1/2 teaspoon red pepper flakes crushed
- 1/4 cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 ½ tablespoons White miso paste or yellow miso paste
- 3 tablespoons tahini good-quality
- 1 ½ tablespoons tamari gluten-free soy sauce, reduced-sodium
- 2 cups (480mL) low-sodium vegetable broth
- 1/2 cup coconut milk or unsweetened oat milk, cashew milk, or soy milk; lite; 120mL
- 1 Tuscan kale lacinato kale, tough midribs removed and leaves sliced, head of
- 1-2 teaspoons balsamic vinegar good-quality
Instructions
- Sift through the lentils to remove any debris or pebbles. Then place them in a fine-mesh sieve and rinse under cold water until the water runs clear.
- To make the lentils in the Instant Pot, combine all of the Lentils ingredients in the inner pot and stir to combine. Select the Pressure Cook setting (or Manual setting, depending on your model) at high pressure for a cook time of 6 minutes. Allow a natural pressure release.
- To make the lentils on the stovetop, add the lentils to a large saucepan or Dutch oven and add the 2 cups of vegetable broth or water. Add the remaining ingredients (thyme, rosemary, bay leaf, 1/4 teaspoon salt, and black peppercorns). Bring the water a boil over high heat, then reduce the heat to medium and add a pinch of salt. Simmer the lentils for 20-25 minutes until just tender.
- While the lentils are cooking, prepare the ingredients for the mushroom stew (chop the vegetables, measure out the ingredients, etc.).
- To make the mushroom stew, heat a Dutch oven or large soup pot over medium heat and add the olive oil. Once the oil is shimmering, add the onion and cook until lightly browned, about 5-7 minutes, stirring frequently.
- Add the sliced cremini and shiitake mushrooms and let them sit undisturbed for 3 minutes to allow them to brown. Then stir the mushrooms, and add a generous amount of kosher salt and pepper. Add the garlic, thyme leaves, and crushed red pepper flakes, and stir to combine until the mixture is fragrant, about 1-2 minutes.
- Pour in the white wine and deglaze the pan for 2-3 minutes, scraping up any browned bits as needed. Then add the miso paste, tahini, and tamari and stir into the mushrooms to coat them. Add the cooked and drained lentils, 2 cups vegetable broth, and lite coconut milk. Stir well, and bring the stew to a boil.
- Once the stew is boiling, carefully pour half of it into a stand blender. Blend until the mixture is completely pureed and smooth, and then pour the mixture back into the pot and stir to combine. Alternatively, use an immersion blender directly in the pot to partially blend the stew.
- Once the stew has been blended, add in the sliced kale. Bring the stew to a boil until it is thick and creamy and the kale has wilted. Stir in the balsamic vinegar. Taste for seasonings and adjust accordingly.
Nutrition Information
Show Details
Calories
428kcal
(21%)
Carbohydrates
50g
(17%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
7g
(35%)
Sodium
799mg
(33%)
Potassium
1079mg
(23%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
6931IU
(139%)
Vitamin C
92mg
(102%)
Calcium
207mg
(21%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 799mg | 33% |
| Potassium | 1079mg | 23% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 6931IU | 139% |
| Vitamin C | 92mg | 102% |
| Calcium | 207mg | 21% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
374 reviews
Excellent
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