Vegan Lentil Mushroom Stew Recipe | Hearty Plant-Based Stew with Mushrooms & Herbs
This Vegan Lentil Mushroom Stew is the ultimate comfort food—rich, nourishing, and deeply flavorful. Tender lentils and savory mushrooms simmer in a fragrant vegetable broth with garlic, onions, and herbs, creating a stew that’s both satisfying and wholesome. Packed with plant-based protein, fiber, and vitamins, it’s a one-pot meal that warms you from the inside out. Perfect for meal prep, cozy dinners, or chilly evenings, this stew is easy to make and even better the next day.
Equipment
- Large pot or Dutch oven
- Knife + cutting board
- Wooden spoon
- Measuring cups & spoons
Ingredients
Base
- 1 ½ cups green or brown lentils (rinsed)
- 12 oz cremini or button mushrooms (sliced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
Flavor
- 2 tbsp tomato paste
- 1 tbsp soy sauce or coconut aminos
- 1 tsp thyme
- 1 tsp rosemary
- 1 bay leaf
- Salt & pepper to taste
Liquid
- 5 cups vegetable broth
- 2 tbsp olive oil
Optional Add-ins
- 2 potatoes (diced)
- 2 cups spinach
- ½ cup red wine or 1 tbsp balsamic vinegar
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened.
- Brown mushrooms: Stir in mushrooms and cook until golden, about 8 minutes.
- Season: Add tomato paste, thyme, rosemary, bay leaf, soy sauce, salt, and pepper. Cook for 2 minutes to deepen flavor.
- Add lentils & broth: Stir in lentils and pour in vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes until lentils are tender.
- Finish: Adjust seasoning. Stir in spinach or a splash of balsamic vinegar for brightness. Remove bay leaf.
- Serve: Ladle into bowls and pair with mashed potatoes, crusty bread, or rice.
- Tip: Deglaze the pan with wine or broth after browning mushrooms to lift flavor-packed bits.
Notes
- Make-ahead: Store in an airtight container for up to 5 days or freeze for 3 months.
- Reheating: Warm gently on the stovetop with extra broth as needed.
- Avoid mistakes: Don’t overcook lentils, always brown mushrooms, and finish with acid for balance.
- Variations: Add smoked paprika for heat, coconut milk for creaminess, or grains like barley/quinoa for extra heartiness.