Recipe

Deeply Earthy Stew

A cozy lentil and mushroom stew with deep umami, bright lemon, and crisp-edged toast for scooping. Weeknight-friendly, meal prep approved, and wildly comforting.

By Matt Campbell

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4.8 (214)

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When I say deeply earthy, I mean that flavor that feels like it came from the ground in the best way. Mushrooms, lentils, browned onions, a little tomato paste, and a splash of soy sauce to quietly (and legally) boost the umami. This stew is savory, satisfying, and the kind of cozy that makes you want to eat straight from the pot while standing at the stove.

It is also a practical hero: one pot, affordable ingredients, and it tastes even better tomorrow. We finish with lemon for lift and a little olive oil for that glossy, restauranty vibe. Serve it with toast, rice, or whatever carb is currently keeping you emotionally stable.

Why It Works

Big, earthy flavor without fancy ingredients: browning mushrooms and tomato paste builds depth fast.
Thick, spoon-coating texture: brown lentils hold their shape while a quick mash at the end gives you body.
Balanced, not heavy: soy sauce and miso add savoriness, lemon adds pop.
Meal prep friendly: it reheats beautifully and freezes like a champ.

Pairs Well With

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 5 days. The stew will thicken as it sits. Add a splash of broth or water when reheating.

Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge or warm gently from frozen on the stove with a bit of liquid.

Reheating tip: Reheat over medium-low and stir often. If it tastes a little flat after reheating, hit it with a squeeze of lemon and a tiny pinch of salt.

Common Questions

Can I use canned lentils?

Yes. Use about 3 cups cooked lentils (drained and rinsed). Simmer the stew for 15 to 20 minutes after adding them, just long enough for flavors to mingle. You will likely need less broth.

What mushrooms work best?

Cremini are perfect and easy to find. A mix is even better. If you can grab shiitake or oyster mushrooms, toss some in for extra depth.

Is soy sauce necessary?

It is not mandatory, but it is a simple umami shortcut. Swap with tamari (gluten-free) or use an extra teaspoon of miso.

How do I make it thicker?

Mash a cup of the stew with a fork or potato masher right in the pot, then simmer 3 to 5 minutes. You can also simmer uncovered to reduce.

How do I make it spicier?

Add more red pepper flakes, or finish bowls with chili oil or hot sauce. Spicy plus earthy is a great combo.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottom pot (5 to 7 quarts)
Cutting board and chef’s knife
Wooden spoon or sturdy spatula
Measuring cups and spoons
Microplane or zester (optional but great for lemon zest)

I started making versions of this stew when I was chasing that restaurant-level savoriness at home without doing anything dramatic. One night I browned mushrooms a little too hard, thought I messed it up, and then tasted the pot. It was deeper, nuttier, almost meaty in a way that made the whole thing feel like it had been simmering all day. Now I intentionally push the browning, add lemon at the end, and call it my favorite kind of chaos: the kind that tastes like you knew what you were doing the whole time.

Deeply Earthy Stew

(4.8 (214) Reviews)

Prep Time 15 minutes

Cook Time 60 minutes

Total Time 1 hour 15 minutes

Servings 6

Ingredients

2 tablespoons olive oil, plus more to finish
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
1 pound cremini mushrooms, sliced
5 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon red pepper flakes (optional)
1 cup brown or green lentils, rinsed and picked over
6 cups low-sodium vegetable broth (or chicken broth)
2 tablespoons soy sauce or tamari
1 tablespoon balsamic vinegar
1 tablespoon white miso (optional, but excellent)
1 bay leaf
2 cups baby spinach or chopped kale
1 lemon, zest and juice
2 tablespoons chopped parsley (optional)

For serving (optional but recommended): toasted crusty bread, cooked rice, grated Parmesan, or a dollop of plain yogurt.

Instructions

Brown the base. Heat a large Dutch oven over medium-high heat. Add the olive oil, then the mushrooms. Cook 8 to 10 minutes, stirring occasionally, until they release their liquid and develop deep brown edges. Do not rush this. Browning is flavor.
Build the aromatics. Add onion, carrots, and celery. Cook 6 to 8 minutes until the onion softens and starts to pick up color. Add garlic and cook 30 seconds, just until fragrant.
Toast the tomato paste and spices. Stir in tomato paste, salt, smoked paprika, thyme, black pepper, and red pepper flakes. Cook 1 to 2 minutes, stirring constantly, until the paste darkens slightly and sticks to the bottom in a good way.
Simmer. Add lentils, broth, soy sauce, balsamic vinegar, bay leaf, and miso (if using). Stir well, scraping up browned bits. Bring to a boil, then reduce to a steady simmer. Cover partially and cook 30 to 35 minutes, stirring once or twice, until lentils are tender but not mushy.
Thicken to your vibe. If you want it thicker, mash 1 to 2 ladlefuls of stew against the side of the pot with a spoon, then stir back in. Simmer 3 to 5 minutes.
Add greens. Stir in spinach or kale. Cook 2 to 4 minutes until wilted and tender.
Finish bright. Turn off the heat. Add lemon zest and lemon juice. Taste and adjust with more salt, pepper, or a tiny splash of soy sauce if it needs more savoriness.
Serve. Ladle into bowls, drizzle with olive oil, and top with parsley. Grab toast for scooping and do not be shy about going back for seconds.

Nutrition information is estimated.

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