Vegan Mushroom Stew with Lentils Recipe

ByLily
Jump to Recipe· 4.5 from 12 reviews

If you’ve been craving a cozy, hearty dish that feels like a warm hug in a bowl, you’re going to love this Vegan Mushroom Stew with Lentils Recipe. It’s rich, filling, and full of those deep, earthy flavors that make you forget it’s totally plant-based. Trust me, whether you’re new to vegan cooking or a seasoned pro, this stew will become a staple in your kitchen.

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Why This Recipe Works

  • Balanced Flavors: The combination of balsamic vinegar, soy sauce, and herbs gives the stew a rich, umami-packed depth that keeps you coming back for more.
  • Perfect Texture: Tender potatoes, soft lentils, and meaty mushrooms create a satisfying mouthfeel that feels indulgent but healthy.
  • Simple Ingredients: Most are pantry staples or fresh veggies, making it easy to whip up without complicated trips to specialty stores.
  • Versatile and Customizable: You can swap veggies or spices to suit your taste or whatever’s in your fridge, so it’s never boring.
Vegan Mushroom Stew with Lentils, hearty vegan mushroom stew, plant-based lentil stew, vegan mushroom and lentil soup, comforting vegan plant-based meal - 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

I love how these ingredients come together like puzzle pieces, each adding its own layer of flavor and texture. Plus, they’re easy to find in any grocery store – you probably have most of them on hand right now!

Vegan Mushroom Stew with Lentils, hearty vegan mushroom stew, plant-based lentil stew, vegan mushroom and lentil soup, comforting vegan plant-based meal - 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: Gives sweetness and a savory base when sautéed gently.
  • Carrot: Adds natural sweetness and a little bite, balancing the earthiness of mushrooms.
  • Celery: Brings that classic stew aroma and subtle crunch.
  • Baby Bella Mushrooms: The star for me! Their firm texture and umami flavor make them the perfect meat substitute.
  • Garlic: For that punch of fragrant warmth.
  • Dried Thyme, Oregano, Sage: These herbs pack in traditional stew flavors that create comforting familiarity.
  • Flour: Thickens the stew nicely for that luscious, cozy consistency.
  • Balsamic Vinegar: Adds a hint of acidity and depth, balancing out the rich flavors.
  • Soy Sauce: Boosts umami and adds a touch of salty savoriness.
  • Baby Yellow Potatoes: Tender and mild, they soak up flavors beautifully.
  • Split Red Lentils: These cook quickly and add protein plus a bit of creaminess when they break down.
  • Tomato Sauce: Brings acidity and body, helping to marry everything together.
  • Vegetable Broth: The cooking liquid that amplifies flavor without overpowering.
  • Bay Leaves: Infuse a subtle floral note to elevate the overall aroma.
  • Kosher Salt & Fresh Cracked Pepper: Salt is crucial here – it balances acidity and helps the potatoes cook to perfection; pepper adds just the right kick.
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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.

Make It Your Way

I often like to tweak this Vegan Mushroom Stew with Lentils Recipe based on what mood I’m in or what’s in my fridge. It’s a recipe that welcomes your personal stamp – I promise, you’ll get comfortable experimenting here!

  • Add a Spicy Kick: Sometimes I throw in red pepper flakes or a dash of smoked paprika, which adds just the right warmth and depth.
  • Veggie Swaps: Frozen peas or green beans can be stirred in towards the end for extra color and texture – it’s a nice freshness contrast.
  • Heartier Version: I love adding a can of chickpeas sometimes to bulk it up more when I need an extra protein punch.
  • Herb Variations: If you prefer different flavors, cumin or ginger can bring interesting twists – like a cozy curry vibe.

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

Step 1: Sauté Your Veggies to Build Flavor

Start by heating a bit of oil over medium heat in a large pot. Toss in diced onion, sliced carrot, and celery with a good pinch of salt and pepper. This base cooks down until soft and fragrant — about 8 minutes. Stir occasionally so nothing sticks or burns. This step lays the savory foundation so don’t rush it.

Step 2: Add Mushrooms, Garlic, and Herbs

Next, in go the halved baby Bella mushrooms, sliced garlic, thyme, oregano, and sage, along with more salt and pepper. Cook this mixture for 3-4 minutes, stirring frequently so the mushrooms release their juices and get beautifully browned. This is where your stew starts to get its rich, meaty character.

Step 3: Thicken and Deglaze

Sprinkle the flour over everything and stir well to coat the veggies evenly. Cook for 1 more minute to toast the flour, which helps thicken the stew without tasting floury. Then, pour in balsamic vinegar and soy sauce, scraping up all those tasty brown bits stuck to the bottom. This deglazing adds even more savory flavor depth.

Step 4: Add Potatoes, Lentils & Liquids

Now add your halved potatoes, uncooked lentils, tomato sauce, vegetable broth, bay leaves, and a pinch of salt and pepper. Bring it all to a gentle simmer over medium-high heat, stirring now and then to prevent lentils from sticking. The fragrant smell here always makes me eager to eat!

Step 5: Simmer Until Perfectly Tender

Lower the heat to a gentle simmer and cook uncovered for 10–15 minutes until the potatoes are fork-tender and the lentils have softened perfectly. Taste and adjust salt and pepper — don’t be shy here! The salt not only enhances flavor but helps the potatoes break down nicely despite the acidic tomato and vinegar.

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Tips from My Kitchen

  • Don’t Skip the Salt: I’ve learned that salt is key in this stew — it counteracts the acid from tomato sauce and balsamic to keep potatoes tender without mush.
  • Use Baby Bella Mushrooms: Their meaty texture really elevates the stew above ordinary mushroom dishes in my experience.
  • Keep Stirring Lentils: I stir occasionally during simmering to keep lentils from sticking and burning at the bottom.
  • Don’t Rush the Sauté: Getting the veggies soft and golden first makes all the difference in flavor — patience pays off!

How to Serve Vegan Mushroom Stew with Lentils Recipe

Vegan Mushroom Stew with Lentils Recipe - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley on top. It adds that fresh, bright pop of color and flavor that contrasts the rich, earthy stew perfectly. Sometimes a drizzle of extra virgin olive oil or a squeeze of lemon at the end lifts the whole dish beautifully.

Side Dishes

This stew pairs wonderfully with creamy mashed potatoes (which I sometimes spoon the stew over), crusty bread to soak up the juices, or even a simple green salad for some crisp freshness on the side.

Creative Ways to Present

For a dinner party, I like serving this stew in rustic bread bowls — it’s cozy and impressive without any extra fuss. Another fun way is layering the stew over creamy polenta or even roasted cauliflower steaks for a fancy twist.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan mushroom stew in an airtight container in the fridge, and it usually keeps beautifully for 4-5 days. The flavors actually deepen in the fridge — I often find it tastes even better the next day!

Freezing

This stew freezes really well. I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge before reheating gently on the stove.

Reheating

I reheat leftovers slowly on the stove with a splash of vegetable broth or water to loosen it up if it’s too thick. Stir often and heat just until warmed through to keep those potato chunks from getting mushy.

FAQs

  1. Can I use other types of mushrooms in this Vegan Mushroom Stew with Lentils Recipe?

    Absolutely! While baby Bella mushrooms give a great meaty texture and flavor, you can swap in cremini, shiitake, or even portobello for a bolder taste. Just keep the quantity about the same, and adjust cooking time if needed to soften firmer varieties.

  2. Do I have to soak the lentils before adding them?

    Nope! Split red lentils cook quickly and break down nicely without soaking. Just rinse them well before use to remove any dust or debris, and they’ll cook perfectly in the stew within 10-15 minutes.

  3. Is this recipe gluten-free?

    To make it gluten-free, simply swap the all-purpose flour for a gluten-free alternative like chickpea flour or a gluten-free all-purpose blend. Also, check your soy sauce brand – tamari is usually gluten-free and a great substitute.

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

    You can! Start by sautéing the veggies and mushrooms on the stove, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the lentils and potatoes with the liquids. Keep an eye on the liquid levels and add more broth if it looks dry.

Final Thoughts

Honestly, this Vegan Mushroom Stew with Lentils Recipe feels like a little bowl of comfort I revisit whenever I want something nourishing and satisfying without fuss. It’s the kind of dish I love sharing because it brings that warm, homey feeling instantly. Give it a try soon – I’m sure it’ll become a favorite in your kitchen, just like it did in mine.

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Vegan Mushroom Stew with Lentils Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan
Print Recipe

Description

This hearty and comforting Vegan Mushroom Stew is packed with baby Bella mushrooms, yellow potatoes, red lentils, and a medley of aromatic vegetables and herbs. Slow-simmered in a savory broth with tomato sauce, balsamic vinegar, and soy sauce, this stew offers a rich depth of flavor and a satisfying texture perfect for a cozy meal.

Ingredients

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 & Spices

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

Other Ingredients

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

Instructions

  1. Heat the oil: Heat oil in a large pot over medium heat to prepare for cooking the vegetables.
  2. Sauté aromatic vegetables: Add the onion, carrot, and celery along with a couple pinches of salt and fresh cracked pepper. Cook, stirring occasionally for 8 minutes until they soften.
  3. Add mushrooms and herbs: Incorporate the mushrooms, garlic, dried thyme, oregano, sage, and additional salt and pepper. Cook, stirring frequently for 3-4 minutes until mushrooms release moisture and soften.
  4. Coat with flour: Sprinkle the flour over the vegetable mixture and stir to coat everything evenly. Continue cooking, stirring frequently for 1 minute to cook out the raw flour taste.
  5. Deglaze the pot: Stir in the balsamic vinegar and soy sauce to deglaze the pan, scraping up any browned bits from the bottom to add flavor.
  6. Add remaining ingredients: Add the halved baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and another couple pinches of salt and pepper. Stir to combine.
  7. Bring to simmer: Increase heat to medium-high and bring the stew to a gentle simmer, stirring occasionally to prevent the lentils from sticking.
  8. Simmer gently: Reduce heat to low and let the stew simmer gently for 15 minutes or until the potatoes are fork-tender and lentils cooked through. Adjust seasoning with salt and pepper to taste.
  9. Serve: Remove bay leaves, garnish with fresh parsley if desired, and serve hot. This stew pairs wonderfully with mashed potatoes or crusty bread.

Notes

  • Salt is crucial for this recipe to balance the acidity from tomato sauce, balsamic vinegar, and soy sauce and to help the potatoes cook properly.
  • Feel free to swap vegetables such as frozen peas, green beans, or canned chickpeas keeping the same proportions.
  • Enhance flavors by adding spices like cumin, paprika, ground ginger, or cinnamon.
  • Add a spicy kick by incorporating red pepper flakes into the pot or sprinkling on individual servings.

Nutrition

  • Serving Size: 1 cup
  • Calories: 220 kcal
  • Sugar: 5 g
  • Sodium: 420 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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