Vegan Mushroom Lentil Stew Recipe

BySarah
Jump to Recipe· 4.7 from 25 reviews

If you’re craving something hearty, comforting, and downright delicious, you’ve come to the right place. This Vegan Mushroom Lentil Stew Recipe is one of those dishes that feels like a warm hug on a chilly day. It brings together tender mushrooms, earthy lentils, and cozy herbs all simmered in a rich tomato and balsamic broth. Trust me, once you make it, you’ll want to keep this recipe in your regular rotation.

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Why This Recipe Works

  • Balanced Flavor: The combo of balsamic vinegar and soy sauce gives this stew a perfect tangy and savory depth.
  • Hearty & Nourishing: Lentils add protein and body, while mushrooms bring that lovely umami richness.
  • Simple Yet Cozy: Few ingredients, straightforward steps, but incredibly satisfying results.
  • Flexible & Customizable: Easy to swap veggies or seasonings to suit what’s in your fridge or your mood.
Vegan Mushroom Lentil Stew, vegan lentil stew, hearty mushroom stew, plant-based lentil recipes, comforting vegan stew - A large white pot filled with thick brown stew that has visible slices of carrots, potatoes, and mushrooms, all covered in a rich, chunky sauce. The stew is sprinkled with fresh green herbs on top. A wooden spoon with a smooth, curved handle rests inside the pot, partially submerged in the stew. Around the pot, there are pieces of torn bread on a wooden board, a small white bowl of chopped green herbs, and another white bowl with a creamy white dip. A black and white striped cloth lies under the pot on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Before you dive in, let’s talk about some of the main players in this Vegan Mushroom Lentil Stew Recipe. The ingredients all bring something special—texture, flavor, or nutrition—to the dish. Plus, I’ll share a few tips so you can shop smart and maybe even tweak it to your liking.

Vegan Mushroom Lentil Stew, vegan lentil stew, hearty mushroom stew, plant-based lentil recipes, comforting vegan stew - Flat lay of a whole yellow onion, a small pile of sliced orange carrots, a small pile of sliced celery stalks, halved baby Bella mushrooms, several thinly sliced garlic cloves, a few sprigs of dried thyme, a small heap of dried oregano leaves, a small heap of dried sage leaves, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with dark balsamic vinegar, a small white ceramic bowl with dark soy sauce, halved baby yellow potatoes, a small white ceramic bowl containing uncooked split red lentils, a small white ceramic bowl with smooth red tomato sauce, a small white ceramic bowl filled with golden vegetable broth, two fresh bay leaves, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of freshly cracked black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Yellow Onion: Adds a natural sweetness and aromatic base that builds the stew’s flavor from the ground up.
  • Carrot: Brings subtle sweetness and color, helping balance the acidity in the stew.
  • Celery: Offers freshness and a slight crunch that complements the other textures.
  • Baby Bella Mushrooms: They’re hearty and full of umami, which makes this stew deeply savory.
  • Garlic: A must-have for that punch of flavor that ties everything together.
  • Herbs – Thyme, Oregano, Sage: Classic combo that adds earthiness and warms up the dish beautifully.
  • Flour: Helps thicken the stew so it’s nice and cozy without being soupy.
  • Balsamic Vinegar: Provides tang and a hint of sweetness that livens the whole pot.
  • Soy Sauce: Adds depth and saltiness, elevating the umami even further.
  • Baby Yellow Potatoes: Creamy, tender chunks that soak up all those great flavors.
  • Red Lentils: They cook quickly and break down just enough to give the stew a rich, hearty texture.
  • Tomato Sauce: Works as a vibrant, acidic base to hold all flavors together.
  • Vegetable Broth: Keeps it plant-based while boosting the savory notes.
  • Bay Leaves: Subtly aromatic with their slightly floral, herbal taste.
  • Kosher Salt & Pepper: Essential for seasoning throughout to bring all flavors alive.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best things about this Vegan Mushroom Lentil Stew Recipe is how adaptable it is. Over time, I’ve experimented with various tweaks, and you should definitely make it your own. Don’t be shy to swap or add your favorite veggies, or punch up the spices based on what you love.

  • Variation: I sometimes add frozen peas or green beans for a pop of color and sweetness late in the cooking process. It brightens up the stew beautifully.
  • Spice it Up: Adding red pepper flakes gives the stew a lovely kick I adore, especially on colder nights when you want something warming.
  • Seasonal Swaps: Use sweet potatoes or butternut squash instead of regular potatoes for a fall vibe.
  • Protein Boost: Toss in some canned chickpeas if you want an extra protein hit and a bit more texture variety.

Step-by-Step: How I Make Vegan Mushroom Lentil Stew Recipe

Step 1: Sauté the Veggie Base

Start by heating some oil in a large pot over medium heat. Toss in your diced onion, sliced carrot, and celery with a couple pinches of salt and pepper. I like cooking these for about 8 minutes, stirring occasionally until they soften and start smelling amazing. This slow sauté brings out their natural sweetness and forms the flavorful foundation for the stew.

Step 2: Build Umami with Mushrooms and Garlic

Next up, add the halved baby Bella mushrooms along with thinly sliced garlic and the dried herbs—thyme, oregano, and sage. Season again with a pinch of salt and pepper. Cook this mix for 3-4 minutes, stirring frequently so the mushrooms release their juices and soak in all those lovely herb flavors. This step is key for that deep umami taste.

Step 3: Thicken Things Up

Then sprinkle the flour over the veggies and stir so everything gets coated. Keep cooking and stirring for about a minute to cook out the raw flour taste. This little trick is what makes your stew velvety and thick without needing any extra thickeners.

Step 4: Deglaze and Add the Rest

Pour in the balsamic vinegar and soy sauce to deglaze the pan, scraping up all those tasty bits stuck at the bottom. This step amps up the flavor big time! Then add the potatoes, red lentils, tomato sauce, vegetable broth, and bay leaves along with another couple pinches of salt and pepper. Give everything a good stir.

Step 5: Simmer to Perfection

Bring your stew to a simmer over medium-high heat, stirring occasionally to prevent the lentils from settling and sticking. Once it simmers, lower the heat and let it cook gently for 10-15 minutes until the potatoes are fork-tender and the lentils have softened just right. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Serve and Enjoy!

Finally, remove the bay leaves and ladle your stew into bowls. I love finishing with a sprinkle of fresh parsley for a bright pop of color and freshness. You can also serve it alongside creamy mashed potatoes for an ultra-comforting meal. Dig in and savor all the cozy goodness!

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Pro Tips for Making Vegan Mushroom Lentil Stew Recipe

  • Don’t Skip the Salt: I know it can be tempting to skimp on salt, but it’s crucial here for helping the potatoes break down in the acidic stew base, making everything tender and flavorful.
  • Watch Your Lentils: Keep stirring every so often when simmering so the lentils don’t stick to the bottom—you don’t want any bitter burned bits.
  • Use Fresh Herbs When Possible: If you have fresh thyme or parsley, toss some in at the end for an extra burst of brightness.
  • Don’t Overcook the Mushrooms: Add them after the veggies have softened to avoid a watery stew.

How to Serve Vegan Mushroom Lentil Stew Recipe

Vegan Mushroom Lentil Stew Recipe - Serving Suggestion

Garnishes

I almost always finish this stew with a handful of chopped fresh parsley. It adds a bit of color and a fresh herbal note that really brightens the richness. Sometimes I like to sprinkle a bit of smoked paprika or even some red pepper flakes for a touch of smoky heat. A drizzle of good olive oil on top doesn’t hurt either!

Side Dishes

I love pairing this stew with creamy mashed potatoes – it’s comfort food heaven. Crusty bread or warm corn tortillas are also fantastic for dipping into the hearty sauce. For a lighter option, a simple green salad dressed with lemon vinaigrette cuts through the richness perfectly.

Creative Ways to Present

For special occasions or when I’m entertaining, I like to serve this stew in rustic bowls with a dollop of cashew cream or coconut yogurt on top to mimic a creamy finish. Adding a side of roasted seasonal vegetables makes it feel extra special without extra effort. It’s a visually comforting dish that always impresses guests!

Make Ahead and Storage

Storing Leftovers

I keep leftover vegan mushroom lentil stew in airtight containers in the fridge, and it usually lasts for up to 4 days. The flavors blend and deepen overnight, so it often tastes even better the next day. Just give it a good stir before reheating.

Freezing

This stew freezes wonderfully. I portion it out in freezer-safe containers or bags and it can last up to 3 months. When freezing, I skip adding fresh herbs and just toss those in fresh when reheating later. Thaw in the fridge overnight for best results.

Reheating

Simply reheat the stew gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If it looks too thick, add a splash of water or broth to loosen the texture. Microwave works fine too—just heat in short bursts and stir to evenly warm through.

FAQs

  1. Can I use other types of lentils in this Vegan Mushroom Lentil Stew Recipe?

    Yes, you can use lentils like brown or green, but keep in mind they take longer to cook and don’t break down as much as red lentils. This might result in a chunkier stew texture. You might need to add extra cooking time or pre-soak them.

  2. Is this Vegan Mushroom Lentil Stew Recipe gluten-free?

    The recipe includes flour for thickening, which normally contains gluten. To keep it gluten-free, use a gluten-free flour blend or cornstarch as a thickener instead.

  3. Can I make this stew in a slow cooker?

    Definitely! You can brown the veggies and mushrooms first on the stove, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the lentils and potatoes are tender.

  4. How do I prevent the stew from becoming too watery?

    Be sure to coat the veggies in flour and cook it out properly; this helps thicken the stew. Also, simmer it uncovered or partially covered so excess liquid can reduce.

Final Thoughts

This Vegan Mushroom Lentil Stew Recipe holds a special place in my kitchen—it’s the go-to comfort meal that’s not just satisfying but also nourishing and full of flavor. I love how easy it is to whip up, yet every spoonful tastes like it took hours. Give it a try, tweak it to your liking, and I promise it’ll quickly become one of your favorites too!

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Vegan Mushroom Lentil Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 25 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

A hearty and flavorful vegan mushroom stew featuring baby Bella mushrooms, root vegetables, red lentils, and a savory tomato-based broth. Perfect for a comforting and nutritious meal.

Ingredients

Units Scale

Vegetables

  • 1 yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 16 oz. baby Bella mushrooms, halved
  • 6 cloves garlic, thinly sliced
  • 16 oz. baby yellow potatoes, halved

Herbs and Spices

  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • Kosher salt
  • fresh cracked pepper
  • 2 bay leaves

Liquids and Sauces

  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 (14.5 oz.) can tomato sauce
  • 3 cups vegetable broth

Other

  • 2 tablespoons flour
  • 1 cup uncooked split red lentils

Instructions

  1. Heat oil and cook aromatics: Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until softened.
  2. Add mushrooms and herbs: Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes until mushrooms begin to release moisture.
  3. Add flour to thicken: Stir in flour and coat the vegetables evenly. Cook, stirring frequently, for 1 minute to eliminate raw flour taste.
  4. Deglaze the pot: Stir in balsamic vinegar and soy sauce, scraping the bottom of the pot to loosen browned bits for extra flavor.
  5. Add main ingredients: Add baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and season with a couple pinches of salt and pepper. Stir to combine.
  6. Simmer the stew: Bring to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking. Once simmering, reduce heat to low and cook gently for 15 minutes or until potatoes are fork-tender.
  7. Final seasoning and serve: Adjust seasoning with salt and pepper to taste. Remove bay leaves. Garnish with fresh parsley, serve with mashed potatoes if desired, and enjoy your hearty vegan mushroom stew!

Notes

  • Salt is essential to help potatoes cook properly in the acidic stew base. Add salt moderately and liberally throughout cooking.
  • Feel free to swap vegetables; frozen peas, green beans, or canned chickpeas work well with the same quantities.
  • Experiment with flavors by adding cumin, paprika, ground ginger, or cinnamon for a unique twist.
  • To add heat, include red pepper flakes in the pot or sprinkle on individual servings.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 400 mg
  • Fat: 5 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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