A rich and comforting plant-based stew made with tender lentils, earthy mushrooms, spinach, and herbs simmered in a creamy savory broth.

2 cups cremini or baby bella mushrooms, sliced

1/2 medium yellow onion, diced

5 cloves garlic, minced

3 tablespoons white vinegar

1 cup dry brown or French lentils, rinsed

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 tablespoon soy sauce

4 cups vegetable broth, plus more if needed

2 bay leaves

2 tablespoons tahini

1 teaspoon miso paste (optional)

2 cups fresh spinach

1/4 cup fresh parsley, chopped

Salt to taste

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1. Place a large pot over medium heat and add the sliced mushrooms. Let them cook undisturbed for about 2 minutes so they begin to brown.

2. Stir the mushrooms, then add the diced onion and a pinch of salt. Cook until the onion softens.

3. Add the minced garlic and cook for about 30 seconds until fragrant.

4. When most of the mushroom moisture has evaporated, add the white vinegar and stir to loosen any browned bits from the bottom of the pot.

5. Stir in the lentils, thyme, rosemary, and soy sauce until everything is evenly coated.

6. Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil.

7. Reduce the heat, cover, and let the stew simmer for about 20 minutes.

8. Stir in the tahini and continue simmering, covered, for another 5–10 minutes or until the lentils are tender.

9. Remove the bay leaves. Ladle a small amount of hot broth into a bowl and whisk in the miso paste until smooth, then return it to the pot.

10. Stir in the spinach and parsley and cook briefly until the greens wilt. Taste and adjust seasoning if needed before serving.

If the stew becomes too thick during cooking, add a little extra vegetable broth.

French lentils hold their shape particularly well in this recipe.

For extra richness, drizzle a little olive oil over each bowl before serving.