Hearty Mushroom, Lentil and Spinach Stew

I haven’t been here on a regular basis for a while. It wasn’t planned. I think it is because I don’t really have too much to say or, more appropriately, that I should say. When I originally posted this recipe, it included personal information about my 13 year old son. He asked me to take it down and out of respect for him, I did.

I started this blog as a mom of children with food allergies and celiac disease. A lot of the stories and anecdotes I’ve shared relate to that role. My children are growing and I now have a teenager/boy-man in the house. There are lots of strong opinions around and the kids are paying close attention to me.

I am a model for responsible sharing on the internet and social media. While my goal has been to share our stories with the hopes of helping others, it’s also important for me to be sure that sharing doesn’t hurt anyone here. It’s a delicate balance and I will try to strike it as continue to be inspired in the kitchen and post recipes for you. While our personal stories will no longer be a focal point, the recipes themselves will hopefully still be helpful for those of you who manage food allergies, celiac disease, or other dietary restrictions or who just want to eat great homemade food that isn’t overly fussy!

This hearty lentil stew hit the spot for the almost though not quite warm weather that has been teasing us lately. The process of browning the mushrooms deeply, until almost crispy, sets up an incredibly flavorful base layer. Don’t rush it.

Hearty Mushroom, Lentil and Spinach Stew
Recipe type: Vegan, Vegetarian
Cuisine: Weight Watchers 8ppts
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8oz lentils, rinsed
  • 4 cups low sodium vegetable broth
  • 2 tbsp olive oil
  • 4oz white or baby Bella mushrooms, cut into ½" pieces
  • 1 medium shallot, chopped
  • 1 rib celery, small dice
  • 1 clove garlic, minced
  • 1 tbsp tomato paste
  • ½ tsp cumin
  • ⅛ tsp coriander
  • Pinch cayenne
  • Kosher Salt and Pepper to taste
  • 5 oz baby spinach
  1. Add lentils and vegetable stock to a medium saucepan and bring to a boil, reduce to simmer for about 30 minutes, until lentils are al dente and about ⅓ of liquid remains (add water, if needed).
  2. Meanwhile, heat olive oil over medium heat in a medium saucepan or cast iron skillet and add mushrooms, tossing occasionally, until very caramelized and beginning to crisp, about 10 minutes. Remove mushrooms from pan and reserve. Add shallots and celery and toss until softened and beginning to brown at edges, about 3 minutes. Add garlic and toss quickly until fragrant, about 30 seconds, before adding tomato paste. Continue to stir for about 1-2 minutes, until paste darkens in color slightly. Turn off fire, add mushrooms and then toss in spices. Reserve in pan until lentils are al dente or at desired level of tenderness.
  3. Once lentils are ready, turn off fire. Add mushroom mixture to saucepan and fold in spinach gently, until mixed in and beginning to wilt. Season with salt and pepper to taste and serve.


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