Vegan Mushroom Stew with Lentils Recipe

ByJulia
Jump to Recipe· 4.8 from 25 reviews

If you’re craving a hearty, comforting meal that’s packed with flavor and totally plant-based, you’re going to fall head over heels for this Vegan Mushroom Stew with Lentils Recipe. It’s one of those dishes that feels cozy and satisfying, but still keeps things wholesome and nutritious. I’ve made this stew on chilly evenings when I want something warm but not fussy, and it never disappoints. Plus, it’s easy enough for weeknights but tasty enough to impress your friends when you’re entertaining.

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Why This Recipe Works

  • Rich Umami Flavor: The combination of baby Bella mushrooms, soy sauce, and balsamic vinegar creates a deep, savory base that makes the stew incredibly satisfying.
  • Nutritious & Filling: Lentils add protein and fiber, making this stew a complete meal that keeps you full and energized.
  • Perfect Texture Blend: Baby yellow potatoes cook tender without falling apart thanks to a careful balance of acid and salt.
  • Simple Yet Flavorful Herbs: Dried thyme, oregano, and sage add an earthy dimension without overwhelming the stew.
Vegan Mushroom Stew with Lentils, hearty vegan mushroom stew, plant-based lentil stew, healthy mushroom and lentil recipe, vegan comfort food - 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

This Vegan Mushroom Stew with Lentils Recipe relies on accessible, wholesome ingredients that come together beautifully. Each one plays a role in flavor, texture, or nutrition — plus it’s a breeze to find nearly everywhere.

Vegan Mushroom Stew with Lentils, hearty vegan mushroom stew, plant-based lentil stew, healthy mushroom and lentil recipe, vegan comfort food - 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 subtle sweetness and foundation flavor when sautéed gently.
  • Carrot: Brings natural sweetness and a tender texture to balance the earthiness.
  • Celery: Offers aromatic depth and a slight crunch that melts during cooking.
  • Baby Bella mushrooms: These are perfect here for their meaty texture and rich umami boost.
  • Garlic: Sliced thin to infuse the stew with fragrant warmth without overpowering it.
  • Dried thyme, oregano, sage: Classic herbs that complement mushrooms and tomato sauce beautifully.
  • Flour: Helps thicken the stew into a luscious, cozy consistency.
  • Balsamic vinegar: Adds a touch of acidity that brightens flavors and balances richness.
  • Soy sauce: Brings additional umami and saltiness, enhancing depth.
  • Baby yellow potatoes: Their waxy texture means they hold shape but soften just right.
  • Split red lentils: Cook quickly and enrich the stew with protein and body.
  • Tomato sauce: Ties everything together providing acidity and richness in the broth.
  • Vegetable broth: Adds an extra layer of savoriness and moisture.
  • Bay leaves: Impart subtle aromatic notes supporting the herb blend.
  • Kosher salt and fresh cracked pepper: Essential for seasoning and balancing flavors throughout cooking.
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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

I’m all about making recipes your own, and this Vegan Mushroom Stew with Lentils Recipe is super forgiving and welcoming to personalization. You’ll find I often swap in whatever veggies I have on hand or toss in extra spice depending on my mood.

  • Variation: I sometimes add a handful of frozen peas or canned chickpeas near the end of cooking for extra texture and protein — it’s a lovely twist!
  • Spice it up: Adding a pinch of red pepper flakes from the start gives the stew a gentle warmth that I adore on cold nights.
  • Flavor swaps: If you want a bit of smoky depth, a dash of smoked paprika or cumin works wonders without changing the core flavor too much.
  • Herb switch: Fresh herbs like parsley or thyme ribbons stirred in just before serving freshen things up beautifully.

Step-by-Step: How I Make Vegan Mushroom Stew with Lentils Recipe

Step 1: Sauté the Base Veggies

Start by heating some oil in a large pot over medium heat. Toss in the diced onion, sliced carrot, and celery along with a pinch or two of salt and freshly cracked pepper. Cook this trio, stirring every now and then, for about 8 minutes until the onions become soft and translucent — this slow cooking builds the stew’s foundation so don’t rush it!

Step 2: Add Mushrooms, Garlic, & Herbs

Next, add the halved baby Bella mushrooms and thinly sliced garlic cloves. Sprinkle in the dried thyme, oregano, sage, and a pinch of salt and pepper for good measure. Keep stirring frequently for 3 to 4 minutes while the mushrooms release their moisture and start to brown a little — this is where the stew starts to sing with flavor.

Step 3: Thicken & Deglaze

Sprinkle in the flour and stir constantly to make sure all your veggies and mushrooms get evenly coated. Let this cook for about a minute — this is crucial for developing that lovely, thick stew texture. Then pour in the balsamic vinegar and soy sauce, scraping up those tasty bits stuck to the pot bottom. This little step adds layers of flavor that are just irresistible.

Step 4: Add Potatoes, Lentils, Tomato, & Broth

Now, stir in the halved baby yellow potatoes, split red lentils, tomato sauce, vegetable broth, and bay leaves. Don’t forget to season again with salt and pepper. Bring everything up to a simmer over medium-high heat, gently stirring here and there to keep the lentils from sticking. This bubbling action helps everything meld together.

Step 5: Simmer Until Tender

Turn the heat down low and let it simmer gently for 10 to 15 minutes, or until your potatoes are fork-tender. Taste and adjust seasoning with more salt and pepper if needed — this final seasoning is how you get that perfect balance of flavors. When done, remove the bay leaves and get ready to serve.

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Pro Tips for Making Vegan Mushroom Stew with Lentils Recipe

  • Salt Early & Liberally: Salt helps potatoes cook properly in this acidic stew — don’t be shy adding it as you go.
  • Don’t Skip Deglazing: Those browned bits on the pot add incredible flavor; make sure you scrape them up with the vinegar and soy sauce.
  • Use Red Lentils: They break down faster and give creaminess without getting mushy like other lentil varieties.
  • Stir Gently & Occasionally: Prevent lentils from sticking without over-stirring, which can break down ingredients too much.

How to Serve Vegan Mushroom Stew with Lentils Recipe

Vegan Mushroom Stew with Lentils Recipe - Serving Suggestion

Garnishes

I love to finish this stew with a sprinkle of fresh parsley — it adds a bright, herbaceous pop that contrasts beautifully with the rich, earthy base. Sometimes, I also add a little drizzle of good-quality olive oil or a few red pepper flakes if I want a touch of heat. These little finishing touches really elevate the stew.

Side Dishes

To make the meal extra cozy, serve this stew over creamy mashed potatoes or with crusty bread for soaking up every last drop. I’ve also enjoyed it alongside simple cooked quinoa or steamed green beans for extra veggies and texture contrast.

Creative Ways to Present

For a special occasion, I’ve ladled this stew into rustic bread bowls — it makes the meal feel extra special and adds that fun edible serving vessel vibe. Another favorite is garnishing with toasted pumpkin seeds or a swirl of coconut yogurt for creaminess and crunch.

Make Ahead and Storage

Storing Leftovers

When I’ve made extra stew (which is often because it’s that good!), I store leftovers in airtight containers in the fridge. It usually keeps perfectly well for 3 to 4 days — the flavors actually deepen overnight, making leftovers even tastier.

Freezing

This Vegan Mushroom Stew with Lentils Recipe freezes wonderfully. After cooling, I portion it into freezer-safe containers or bags and freeze for up to 3 months. Just thaw overnight in the fridge for easy reheating.

Reheating

To reheat, I warm the stew gently over low-medium heat on the stove, stirring occasionally. Adding a splash of vegetable broth or water helps loosen it up if it thickened too much. You can also reheat in the microwave, but I prefer the stove method for the best texture and flavor.

FAQs

  1. Can I use other types of lentils in this vegan mushroom stew?

    You can, but I recommend red split lentils because they cook quickly and break down nicely, giving the stew a creamy texture without becoming mushy. Brown or green lentils hold their shape more and may take longer to cook, which might change the stew’s consistency and cooking time.

  2. Is this stew gluten-free?

    The recipe uses flour to thicken, which is typically wheat-based, so it’s not gluten-free as written. However, you can swap regular flour with a gluten-free all-purpose flour or cornstarch slurry to keep it gluten-free without sacrificing thickness.

  3. How do I adjust the recipe if I want it spicier?

    I like adding red pepper flakes either while cooking or sprinkled on top when serving. You could also stir in a dash of smoked paprika or cayenne to kick up the heat without overpowering the other flavors.

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

    You can, but I recommend browning the mushrooms and sautéing the vegetables first to build flavor, then transfer everything to the slow cooker. Cook on low for 4-6 hours or until potatoes and lentils are tender. You may need to adjust liquid amounts slightly.

Final Thoughts

This Vegan Mushroom Stew with Lentils Recipe feels like a warm hug from the inside out, and it’s quickly become one of my go-to dishes. It’s simple enough to whip up on a busy day but rich enough that you’ll want to make it again and again. Trust me, once you try it, you’ll have this cozy, nourishing stew in your regular rotation — perfect for whatever life throws your way. So grab your pot, chop those veggies, and enjoy cooking something truly delicious and comforting.

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Vegan Mushroom Stew with Lentils Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 25 reviews
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan
Print Recipe

Description

This hearty and flavorful vegan mushroom stew is packed with tender baby Bella mushrooms, vibrant vegetables, and protein-rich red lentils. Slow-simmered with aromatic herbs, tomato sauce, balsamic vinegar, and soy sauce, it creates a deeply savory and comforting dish perfect for any season. Serve warm, garnished with fresh parsley and alongside mashed potatoes for a satisfying plant-based meal.

Ingredients

Units Scale

Main Ingredients

  • 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
  • 1 cup uncooked split red lentils
  • 1 (14.5 oz.) can tomato sauce
  • 3 cups vegetable broth
  • 2 bay leaves
  • Kosher salt
  • Fresh cracked pepper

Herbs & Spices

  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage

Additional Ingredients

  • 2 tablespoons flour
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce

Instructions

  1. Heat the oil and sauté the base vegetables: Heat oil in a large pot over medium heat. Add the diced onion, sliced carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until vegetables begin to soften.
  2. Add mushrooms and aromatics: Stir in the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and a couple pinches of salt and pepper. Cook, stirring frequently, for 4 minutes until mushrooms release their moisture and soften.
  3. Incorporate the flour: Sprinkle in the flour and stir well to evenly coat the vegetables. Continue cooking, stirring frequently, for 1 minute to remove the raw flour taste and help thicken the stew later.
  4. Deglaze the pot: Pour in the balsamic vinegar and soy sauce, scraping the bottom of the pan with a wooden spoon to lift any flavorful browned bits. This adds depth to the stew.
  5. Add remaining ingredients and bring to simmer: Add the halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, and bay leaves. Season with a few pinches of salt and pepper. Stir to combine and bring the mixture to a gentle simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
  6. Simmer the stew until tender: Reduce the heat to low and let the stew simmer gently for 15 minutes or until the potatoes are fork-tender and lentils cooked through. Adjust the seasoning with salt and pepper to taste.
  7. Serve and garnish: Remove bay leaves before serving. Garnish the stew with fresh parsley and serve warm with mashed potatoes or your preferred side.

Notes

  • Salt is essential to this recipe; add it moderately and consistently to help the potatoes cook properly in the acidic base.
  • Customize the stew by swapping or adding vegetables like frozen peas, green beans, or canned chickpeas while keeping similar proportions.
  • Enhance flavor by adding spices such as cumin, paprika, ground ginger, or cinnamon for a unique twist.
  • For a spicy kick, add red pepper flakes either during cooking or as a garnish for each serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 230 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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