Mushroom Lentil Stew
This brain-healthy Mushroom-Lentil Stew has all the depth and comfort of a classic beef stew — but it's completely plant-based and packed with MIND diet superfoods. My husband said, "This tastes like beef stew!" The secret? Deeply browned mushrooms, wine, and green lentils create that same rich, hearty flavor you crave on cold winter nights.
Ingredients
- 2 tbsp olive oil
- 1 1/2 lbs mushrooms, sliced
- 1/2 onion, diced
- 2 tbsp ketchup
- 3/4 cup cooking wine, red or white
- 3 cups vegetable broth
- 1 cup lentils, dried, sorted and rinsed
- 3 carrots, sliced into chunks
- 3 stalks celery, or 1/4 of a celeriac, sliced into chunks
- 1 1/2 lbs potatoes, peeled and cut into chunks
- 1 tsp dried thyme
- 1 tsp tamari
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp balsamic vinegar
- 1 cup parsley, fresh, chopped
Instructions
- Brown mushrooms deeply in olive oil. Remove.
- Sauté onion.
- Add ketchup; cook until brick-red.
- Deglaze with wine; reduce slightly.
- Add broth, lentils, carrots, celery, potatoes, thyme and tamari.
- Simmer 40–50 minutes until lentils and potatoes are tender.
- Return mushrooms to the pot.
- Finish with salt, pepper, balsamic vinegar and parsley.
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Published: Jan 05, 2026