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Mushrooms and brown lentils in a light brown sauce spooned over creamy mashed potatoes.
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Lentil Mushroom Stew (With Miso)

This vegan lentil mushroom stew is a hearty one-pot meal simmered in a rich miso broth that's perfect for the cold season!
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 minute
Servings: 4
Author: Eloïse

Ingredients
 

For the miso broth

  • ¼ cup (10 g) dried porcini mushrooms
  • 2 cups (480 ml) warm water
  • 2 tablespoons white miso paste sub brown miso
  • 2 tablespoons tamari dark soy sauce, gluten-free if needed

For the stew

  • 1 onion
  • 2 garlic cloves
  • 2.2 lb (1 kg) mixed mushrooms I used white button, brown, shiitake, and oyster mushrooms
  • 1 tablespoon olive oil
  • 14 oz (400 g) canned coconut milk
  • 1 bay leaf
  • 28 oz (800 g) canned brown lentils 2 cans

Instructions
 

  • Dark brown broth with miso paste and porcini mushrooms.
    Make the miso broth: Add the dried porcini mushrooms, warm water, miso paste, and tamari to a saucepan. Simmer over low-medium heat while you prep the mushrooms.
  • Four different types of quartered and sliced mushrooms in a beige ceramic bowl.
    Prep the mushrooms: Clean the mushroom caps with a mushroom brush or a damp paper towel. Remove the shiitake stems. Cut the brown, button mushrooms and shiitake into quarters. Slice the oyster mushrooms.
  • Sauté the onion & garlic: Finely chop the onion and mince the garlic. Heat a large pot or Dutch oven with olive oil. Sauté the onion for 2 minutes over medium-high heat and stir until fragrant. Add in the garlic.
  • Sauteed mushrooms in a large black Dutch oven.
    Sauté the mushrooms: Add the mushrooms to the pot. Stir until coated with oil and sauté for 7 minutes over medium-high heat, stirring regularly until they are soft and golden.
  • White coconut milk added to a pot with cooked mushrooms.
    Simmer: Pour the miso broth into the pot through a fine-mesh sieve to remove the porcini mushrooms. Stir in the coconut oil and the drained and rinsed lentils. Add in a bay leaf and simmer for 45 minutes over medium heat.
  • Light brown mushrooms stew with cooked mushrooms, brown lentils, and a bay leaf in a black pot.
    Adjust seasoning with salt if needed. Serve over creamy mashed potatoes.

Nutrition

Serving: 1serving (without potatoes) | Calories: 615kcal | Carbohydrates: 69g | Protein: 28g | Fat: 30g | Saturated Fat: 22g | Fiber: 25g | Sugar: 15g
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