In this baked stew (I’m trying really hard not to call it a casserole), the lentils and vegetables bake low and slow in a savory balsamic broth until everything is tender and well-married. The crispy rosemary potatoes on top remind me of a pot pie without the pastry, which is infinitely easier. As one reader put it: “It has been our Thanksgiving entree these last couple of years and goes so well with all of the traditional sides.” Perfect for holiday entertaining, and just as welcome on a slow Sunday. Serve it with my no-knead whole wheat bread for catching all the gorgeous broth.
The dish is meaty and filling but light and balanced too. Comfortingly beige with a feel-good edge! The balsamic brings a dark, slightly sweet acidity that gives the broth real depth without tasting overly vinegar-forward. It plays nice with the rosemary and the earthiness of the lentils.
I use green or brown lentils here specifically. I like how big they are and appreciate that they hold their shape through the long bake. They don’t go mushy the way red or yellow lentils would. The mushrooms add a meaty quality that makes the stew a bit more satisfying as a main course.
The potato topping is the most exciting part. Thin slices shingled on top, brushed with olive oil and rosemary, and baked until crispy at the edges. I like to slice the potatoes and trim into “domino” sized rectangles. It is a small extra step that makes the whole dish feel special.
Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes
Ingredients
- 2 tablespoons olive oil, divided (plus extra)
- 1 ⅓ lbs cremini mushrooms, stemmed and sliced
- salt and ground pepper, to taste
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely chopped
- 1 stalk celery, finely chopped
- 2 leeks, chopped (white & light green parts only)
- 1 sprig fresh rosemary, minced (plus extra)
- 4 cloves garlic, minced
- 1 cup green or brown lentils, rinsed
- 1 tablespoon balsamic vinegar
- 1 tablespoon Tamari soy sauce
- 4 cups vegetable stock, divided
- 2 large yukon gold potatoes
Notes
- I trimmed the potatoes into rectangles so that I could have a domino effect (hehe), but the natural potato rounds are obviously just as great and a little lower maintenance.
Instructions
- Preheat the oven to 425°F. Set a 9x13x2 baking dish on the counter.
- Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat. Add the sliced mushrooms to the pot and let them sit for a full minute. Season the mushrooms with pepper and stir. Let the mushrooms sit another minute or so. Season the mushrooms with salt and stir continuously until the mushrooms are soft and moist. Transfer cooked mushrooms to a plate or bowl and set aside.
- Pour the remaining olive oil into the pot. Add the onions, carrots, celery, and leeks to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes. Add the rosemary and garlic to the pot and cook for 30 seconds, or until fragrant. Add the lentils to the pot and stir to coat in the oil/vegetables. Pour the balsamic vinegar and tamari into the pot and scrape up any brown bits that have accumulated.
- Pour 3 cups of the vegetable stock into the pot. Bring the lentils to a boil and then lower the heat to a simmer. Cover the pot and cook until lentils are just tender and there is only a tiny slick of liquid left in the pot, about 18 minutes. Season the lentils with salt and pepper.
- Turn the heat off and stir in the cooked mushrooms and remaining cup of vegetable stock. Transfer the stew to the 9x13x2 baking dish. Pat the stew down into the dish. There should be just enough liquid to keep things ever-so-slightly fluid—like a thick, but still broth-y, stew.
- Trim the sides off of the potatoes so that you have 2 relatively even rectangular prisms of potato. Then, using a mandolin, slice the potatoes into ⅛ inch-thick slices. Lay out the slices and blot them dry with paper towel.
- Layer the potato slices on top of the lentil stew, covering the entire surface. Drizzle the top of the potatoes with olive oil, season with salt and pepper, and scatter some extra rosemary leaves.
- Slide the potato-topped stew into the oven and roast until the potatoes are very lightly browned on the edges and tender, about 35-40 minutes. Then, set the oven to broil and let the potatoes brown even further for about a minute. Serve the stew hot with sections of the potatoes on top.
This looks so good! Do you think I could omit the mushrooms or sub something else for them? Or are they key? Thank you ❤️
Hi Sarah,
You could omit them, but you may want to make up the bulk with another sautéed vegetable that you like–bell peppers, eggplant, leeks etc. If you just want the lentils topped with potatoes, you’ll likely need a smaller baking dish and I would start with only 2 cups of vegetable stock with the lentils, and just add more as necessary.
-L
Thank you, Laura! My partner is anti-mushroom, so those are all very helpful suggestions. :)
How long does this keep in the fridge? Can I freeze some to eat at a later date?
Hi Sarina,
I think you could keep this in the fridge and re-heat it for up to 3 days. You can definitely freeze this meal after it’s fully baked! It r wheats very well.
-L
I made this tonight and was really pleased – great depth of flavor, healthy, and pretty! My partner, who is usually only responsive to meals with a lot of meat, fat, cheese, etc., thought it was delicious. Win-win!
I’ve volunteered to make this dish to give mum a break from cooking a couple of times during fall/winter of last year – it’s my new specialty, and my dad asked me to make it again a couple of times! It’s so hearty and warming, there’s so much food and we’re always kept up with leftovers but they never last more than a day or two. Since my household isn’t plant-based (I’m the only one that wants to go plant-based, they’re trying to stop me :P) I normally serve it with parmesan on the side for people to grate as they please! Absolutely scrumptious dish, thank you for sharing!
Made this last night with sweet potatoes and loved it! My oven was a bit too hot, so they got a bit dark, but it still tasted amazing. Thank you so much for the recipe!
Just chiming in to say thanks for this recipe! It’s been our Thanksgiving entree these last couple of years and goes so well with all of the traditional sides we serve.
This recipe looks awesome! I love lentil stew and balsamic vinaigrette separately, so I can’t wait to make it. Thanks for sharing!
BTW, cool idea with the potatoes! I would’ve never thought of that!