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Creamy Mushroom and Black Beluga Lentil Stew: Hearty & Nourishing

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  • Author: Evelyn Marcella Rivera
  • Total Time: 1 hour 5 minutes

Description

A warming, protein-packed stew featuring earthy black beluga lentils and a medley of cremini and shiitake mushrooms, simmered with aromatic herbs, deglazed with white wine, and finished with creamy tahini and coconut milk. Lacinato kale and a splash of balsamic add color and brightness, making this a balanced, soul-satisfying meal.

Ingredients

Units Scale

For the Lentils:

  • 1 cup 200 g Black beluga lentils (Rinse well)
  • 1 3/4 cups 420 mL Low-sodium vegetable broth or water 2 cups if cooking on stovetop
  • 6 sprigs (Fresh thyme)
  • 1 sprig (Fresh rosemary)
  • 1 Bay leaf
  • 1/2 tsp Kosher salt (1/4 tsp if stovetop)
  • 8 Whole black peppercorns

For the Mushroom Stew:

  • 2 Tbsp Olive oil
  • 4 Tbsp Butter (Divided)
  • 1 Yellow onion diced
  • 6 cloves Garlic (minced)
  • 16 oz 450 g Cremini mushrooms, sliced
  • 4 oz 110 g Shiitake mushroom caps, sliced
  • To taste Kosher salt & black pepper
  • 1 Tbsp Fresh thyme leaves Leaves only
  • 1/2 tsp Crushed red pepper flakes (Optional)
  • 1/4 cup 60 mL Dry white wine (Pinot Grigio) (For deglazing)
  • 1 1/2 Tbsp White or yellow miso paste
  • 3 Tbsp Tahini
  • 1 1/2 Tbsp Reduced-sodium tamari
  • 2 cups 480 mL Low-sodium vegetable broth (Additional liquid)
  • 1/2 cup 120 mL Lite coconut milk or plant milk
  • 1 head Lacinato kale stems removed and sliced
  • 1-2 tsp Balsamic vinegar (Bright finish)

Instructions

Cook the Lentils:

  1. In a medium saucepan, combine lentils, broth (or water), thyme sprigs, rosemary, bay leaf, salt, and peppercorns.
  2. Bring to a boil, reduce heat to low, cover, and simmer 25–30 minutes (or until just tender). Drain any excess liquid and discard herbs and peppercorns.

Sauté Aromatics & Mushrooms:

  1. Meanwhile, heat olive oil and 2 Tbsp butter in a large Dutch oven over medium heat.
  2. Add onion and cook 3 minutes until translucent. Stir in garlic; cook 30 seconds.
  3. Increase heat to medium-high, add cremini and shiitake mushrooms, season with salt and pepper, and sauté until they release their juices and begin to brown, about 5–7 minutes.

Build the Stew:

  1. Reduce heat to medium. Stir in fresh thyme leaves and red pepper flakes.
  2. Pour in white wine to deglaze, scraping up any browned bits. Simmer 1 minute.

Combine & Enrich:

  1. Add cooked lentils, miso paste, tahini, tamari, and broth. Stir to combine and bring to a gentle simmer.
  2. Whisk in coconut milk and let stew simmer 5 minutes to meld flavors.

Add Greens & Finish:

  1. Stir in kale and cook 2–3 minutes until wilted. Adjust seasoning with salt, pepper, and balsamic vinegar to taste.

Serve:

  1. Ladle into bowls and garnish with an extra drizzle of olive oil or a sprinkle of fresh thyme, if desired.

Notes

  • Make-Ahead: Cook lentils up to 2 days ahead and refrigerate; add to stew when ready.

  • Spice Level: Increase red pepper flakes or add a dash of chili oil for heat.

  • Miso Tip: Dissolve miso in a bit of warm broth before adding to prevent clumps.

  • Vegan Option: Use vegan butter and omit coconut milk if desired.

  • Storage: Store leftovers in an airtight container for up to 4 days; reheat gently on the stove.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Course, Soup/Stew
  • Cuisine: Comfort Food, Gluten-Free, Vegetarian

Nutrition

  • Calories: 360

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Find it online: https://blesseddish.com/creamy-mushroom-and-black-beluga-lentil-stew-hearty-nourishing/