Miso-Glazed Lentil Stew with Shiitake Mushrooms

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Earthy lentils simmered in a savory miso broth with umami-rich mushrooms for a deeply satisfying bowl. This japanese-inspired soups (gluten-free) ready in about 50 minutes pairs dried brown lentils, sliced shiitake mushrooms, white miso miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried brown lentils
• 6 oz sliced shiitake mushrooms
• 2 tbsp white miso miso paste
• 4 cups low-sodium vegetable broth
• 2 medium diced carrots
• 1 medium diced onion
• 2 cloves minced garlic
• 1 tsp toasted sesame oil

Instructions

1. Step 1: Rinse 1 cup dried brown lentils under cold water. In a medium pot, combine lentils, 4 cups vegetable broth, 2 diced carrots, 1 diced onion, and 2 minced garlic cloves. Bring to a gentle boil over medium-high heat, then reduce to simmer and cook uncovered for 25 minutes until lentils are tender.
2. Step 2: Add 6 oz sliced shiitake mushrooms to the pot and simmer for 10 more minutes until mushrooms are tender.
3. Step 3: Remove pot from heat. Stir in 2 tbsp white miso paste until fully dissolved, then drizzle with 1 tsp toasted sesame oil. Let sit for 5 minutes to meld flavors before serving.