Description

This Creamy Black Lentil Stew with Mushrooms is a comforting, nutritious dish featuring earthy black lentils cooked to tender perfection in a rich coconut milk-infused broth. Sautéed mushrooms and fresh greens like kale or Swiss chard add layers of flavor and texture, making this stew both hearty and satisfying. Perfect for a wholesome weeknight dinner, it's naturally gluten-free and can be easily made vegan by using plant-based milk alternatives.

Ingredients

Vegetables & Herbs

1 small yellow onion, finely diced
12 ounces cremini or baby bella mushrooms, quartered
4 cloves garlic, minced
1 tablespoon fresh thyme leaves (or 1½ teaspoons dried thyme)
3 to 4 cups chopped Lacinato kale or Swiss chard (stems removed if thick)
Fresh thyme or basil, for garnish

Lentils & Liquids

1 cup dry black lentils (beluga lentils), rinsed
2¾ cups vegetable broth
¾ cup coconut milk (full-fat for extra creaminess; light coconut milk, unsweetened oat milk, or soy milk as a lighter option)

Oils & Seasonings

1 tablespoon olive oil
½ teaspoon fine sea salt (plus more to taste)
Freshly ground black pepper, to taste
Lemon juice, to taste
Red pepper flakes, optional

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Instructions

Sauté the vegetables. Heat the olive oil in a medium pot over medium heat. Add the quartered mushrooms and cook for 7 to 9 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. Remove the mushrooms from the pot. Then add the finely diced yellow onion to the same pot and cook for about 5 minutes until lightly browned.
Add garlic and thyme. Stir in the minced garlic and fresh thyme leaves and cook for about 30 seconds until fragrant, being careful not to let the garlic burn.
Simmer the lentils. Add the rinsed black lentils, vegetable broth, and half a teaspoon of sea salt to the pot. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook on low for 25 to 30 minutes, stirring occasionally, until the lentils are tender but still hold their shape.
Make it creamy. Return the sautéed mushrooms to the pot, then stir in the coconut milk and chopped kale or Swiss chard. Simmer for an additional 5 to 7 minutes until the greens wilt and the sauce thickens slightly.
Season and serve. Season the stew generously with freshly ground black pepper and additional salt as needed, balancing the creaminess of the coconut milk with salt. Finish with a generous squeeze of lemon juice and red pepper flakes if desired. Garnish with fresh thyme or basil before serving. This stew pairs beautifully with roasted sweet potatoes or crusty bread for a complete meal.

Notes

For a lighter stew, substitute full-fat coconut milk with light coconut milk or unsweetened oat or soy milk.
Make sure to rinse the black lentils thoroughly before cooking to remove any debris.
If you prefer a thicker stew, cook uncovered for the last few minutes to reduce excess liquid.
Leftovers store well in the refrigerator for up to 4 days and reheat nicely on the stovetop or in the microwave.
This stew can be made gluten-free by ensuring the vegetable broth is gluten-free and serving with gluten-free bread or accompaniments.