Creamy Mushroom and Black Beluga Lentil Stew

4.96 from 241 votes

Creamy Mushroom and Black Beluga Lentil Stew

This Creamy Mushroom and Black Beluga Lentil Stew is vegan, gluten-free, and plant-forward, but creamy and delicious. With hearty black beluga lentils, umami-packed mushrooms, and nutrition superstar kale, this is comfort food you can feel good about!

Prep Time20

Cook Time30

Total Time50

Course: Dinner

Cuisine: French-Inspired, New American

Diet: Vegan

Servings:

Author: Nisha Vora

Ingredients

Lentils

6 sprigs of fresh thyme
1 spring of fresh rosemary
1 bay leaf
1 cup (200g) black beluga lentils (can substitute French green lentils)
1 3/4 cups (420mL) low-sodium vegetable broth or water (2 cups / 480mL) if cooking lentils on stovetop)
1/2 teaspoon kosher salt (1/4 teaspoon for stovetop method)
8 whole black peppercorns

Mushroom Stew

2 tablespoons (28g) 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
Kosher salt and black pepper to taste
1 tablespoon fresh thyme leaves
1/2 teaspoon crushed red pepper flakes
1/4 cup (60mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 ½ tablespoons white or yellow miso paste
3 tablespoons good-quality tahini
1 ½ tablespoons reduced-sodium tamari (gluten-free soy sauce)
2 cups (480mL) low-sodium vegetable broth
1/2 cup (120mL) “lite” coconut milk or unsweetened oat milk, cashew milk, or soy milk
1 head of Tuscan lacinato kale, tough midribs removed and leaves sliced
1-2 teaspoons good-quality balsamic vinegar

Instructions

Lentils

Use kitchen twine to tie the bay leaf, thyme, and rosemary (this makes it easier to fish them out of the cooked lentils). If you don't have twine, leave herbs whole.
Cook the lentils - Instant Pot method: Add the lentils, herb bundle, 1 3/4 cups (420 mL) broth or water, 1/2 tsp salt, and peppercorns to the inner pot. Select the Pressure Cook setting at high pressure for a cook time of 6 minutes. Allow a natural pressure release. Drain the lentils and set aside.
Cook the lentils - stovetop method: Bring the 2 cups (480 mL) broth or water to a boil in a medium saucepan. Add the lentils, herb bundle, 1/4 teaspoon salt, and black peppercorns. Simmer the lentils for 20-25 minutes, or until just tender. Drain the lentils and set aside.

Mushroom Stew

While the lentils cook, prepare the ingredients for the mushroom stew (chop the vegetables, measure out the ingredients, etc.).
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 to 7 minutes, stirring frequently.
While the onion cooks, in a glass, combine the miso, tahini, and tamari. Whisk well to dissolve the miso as best you can.
Add the sliced mushrooms and let them sit undisturbed for 3 minutes. Stir, then season generously with salt and pepper. Add the garlic, thyme leaves, and red pepper flakes, and stir frequently until fragrant, about 1 to 2 minutes.
Pour in the white wine and allow to bubble for 3 to 4 minutes, scraping up any browned bits as needed, or until the smell of alcohol cooks off. Add the miso-tahini mixture and stir well into the mushrooms to coat them.
Add the cooked & drained lentils, 2 cups (480 mL) vegetable broth, and the lite coconut milk. Stir well, and bring to a boil.
Once it's boiling, turn off the heat. Carefully pour half of the stew 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 partially blended, add in the sliced kale. Bring the stew to a boil until it is thick and creamy and the kale has wilted.
Remove from the heat and stir in the balsamic vinegar. Taste for seasonings and adjust to taste.

Nutrition