Vegan Mushroom Stew with Lentils Recipe

ByTaylor
Jump to Recipe· 4.6 from 6 reviews

If you’re craving something hearty, comforting, and packed with flavor, you’ve come to the right place. This Vegan Mushroom Stew with Lentils Recipe is one of those dishes I go back to again and again when I want a warming meal that feels like a big cozy hug. Trust me, the rich mushrooms, tender lentils, and lovely herbs combine to make something fan-freaking-tastic that even meat-eaters will ask for seconds.

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Why This Recipe Works

  • Layered Flavors: Sautéing the onions, carrots, celery, and mushrooms with herbs allows the scent and taste to deepen beautifully.
  • Perfect Texture: The combination of tender potatoes and slightly creamy lentils offers a stew that’s hearty without being mushy.
  • Umami Boosts: Balsamic vinegar, soy sauce, and tomato sauce form a tangy, savory backbone that keeps the flavor balanced and interesting.
  • Simple Ingredients, Big Impact: No fancy or hard-to-find items here – everything’s accessible and yet yields a stew that feels special.
Vegan Mushroom Stew with Lentils, vegan mushroom stew, lentil stew recipes, hearty vegan stew, plant-based mushroom and lentil 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

I love how the ingredients in this Vegan Mushroom Stew with Lentils Recipe come together for a flavor-packed meal that’s surprisingly simple to pull off. Picking fresh baby Bella mushrooms and baby yellow potatoes adds just the right touch of earthiness and creaminess. Plus, you only need pantry staples to elevate the whole dish!

Vegan Mushroom Stew with Lentils, vegan mushroom stew, lentil stew recipes, hearty vegan stew, plant-based mushroom and lentil 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 sweet base and depth once softened—never skip!
  • Carrot: Brings subtle sweetness and texture to balance savory flavors.
  • Celery: Contributes fresh, aromatic crunch while cooking down perfectly.
  • Baby Bella Mushrooms: My go-to for rich, meaty mushroom flavor that feels hearty.
  • Garlic: Gives that irresistible pungency, especially when sliced thin.
  • Dried Thyme, Oregano, and Sage: So many herbs can mess with a stew, but this combo creates cozy earthy notes.
  • Flour: Coats the veggies to slightly thicken the stew and bind flavors.
  • Balsamic Vinegar: The tang here brightens and deepens the umami layers.
  • Soy Sauce: A secret weapon for salty, savory richness.
  • Baby Yellow Potatoes: These cook quickly, soften nicely, and help thicken the stew naturally.
  • Red Lentils: They melt into a creamy texture, giving protein, body, and extra flavor.
  • Tomato Sauce: Adds acidity and sweetness, creating that classic stew vibe.
  • Vegetable Broth: The liquid foundation that carries all the flavors.
  • Bay Leaves: Infuse a slightly floral, herbal note without overpowering the dish.
  • Kosher Salt & Fresh Cracked Pepper: Essential seasonings to keep the soup balanced and savory throughout.
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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 like making this Vegan Mushroom Stew with Lentils Recipe my own by tweaking small things based on what’s in my pantry or craving that day. Don’t be afraid to swap ingredients or adjust the spices — this stew is forgiving and flexible, making it perfect for personalization!

  • Add More Heat: When I want a little kick, I sprinkle red pepper flakes directly into the stew or on my bowl — it wakes everything up beautifully.
  • Veggie Swaps: Frozen peas or green beans make great additions, especially if you want some greens folded in last minute.
  • Spice Twist: Have you tried adding a pinch of cumin or smoked paprika? I did once, and those smoky notes really upgrade the stew.
  • Texture Play: For a chunkier feel, toss in some canned chickpeas towards the end of cooking — they stay firm and add protein variety.

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

Step 1: Build Your Flavor Base

Start by heating some oil in a large pot over medium heat. When it’s shimmering, toss in your diced onion, carrots, and celery with a couple pinches of salt and pepper. This trio softens beautifully in about 8 minutes, releasing gentle sweetness and laying the foundation for your stew. Stir occasionally so nothing sticks or browns too much.

Step 2: Sauté Mushrooms and Herbs

Next, add your halved baby Bella mushrooms, sliced garlic, and dried herbs — thyme, oregano, and sage. Season again lightly with salt and pepper. Mushrooms release a ton of moisture and their delicious earthiness in just 3 to 4 minutes. Keep stirring frequently so everything softens evenly and smells amazing.

Step 3: Thicken and Deglaze

Sprinkle your flour over the veggies and stir to coat everything. This little step helps thicken the stew later on. Cook it for about a minute so the raw flour taste cooks out. Then pour in the balsamic vinegar and soy sauce, scraping any browned bits off the pan bottom — this is pure flavor magic!

Step 4: Add Lentils, Potatoes & Liquids

Now toss in your halved baby yellow potatoes, uncooked red lentils, tomato sauce, vegetable broth, and bay leaves. Season another couple pinches of salt and pepper here. Stir well to combine, then bring to a simmer on medium-high heat. Keep an eye on it and stir occasionally so lentils don’t cling to the pan.

Step 5: Simmer and Season

Lower the heat to gently simmer for 10 to 15 minutes until the potatoes are fork-tender and the lentils start to melt into the stew. Taste and adjust salt and pepper — the seasoning here is key to balance the acidic tang of tomato sauce and balsamic vinegar. Remove bay leaves before serving.

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Pro Tips for Making Vegan Mushroom Stew with Lentils Recipe

  • Salt Isn’t Just for Flavor: A liberal pinch of salt during cooking helps the potatoes soften properly, especially with the acidic tomato base.
  • Don’t Skip Deglazing: Scraping the browned bits off the pan after adding balsamic vinegar adds incredible depth—you’ll want that!
  • Keep Stirring Lentils: Lentils tend to stick and burn if you don’t stir regularly when simmering, so keep an eye and a wooden spoon handy.
  • Use Fresh Herbs If Possible: While dried herbs are handy, fresh thyme or oregano can brighten the stew even more when added near the end.

How to Serve Vegan Mushroom Stew with Lentils Recipe

Vegan Mushroom Stew with Lentils Recipe - Serving Suggestion

Garnishes

I usually top this stew with fresh parsley chopped finely—its bright green hits and freshness cut through the richness perfectly. Sometimes I add a little squeeze of lemon juice right before serving just to wake up the flavors even more.

Side Dishes

This stew pairs beautifully with creamy mashed potatoes or crusty whole-grain bread to soak up every last bit. On chilly nights, I often whip up some garlic roasted green beans to add crunch and color on the side.

Creative Ways to Present

For a cozy dinner party, I like to serve this Vegan Mushroom Stew with Lentils Recipe in individual rustic bowls topped with a swirl of cashew cream and fresh thyme sprigs. It’s simple but makes everyone feel special!

Make Ahead and Storage

Storing Leftovers

After enjoying the initial batch, I cool the stew to room temperature and store it in an airtight container in the fridge. It keeps wonderfully for about 4 to 5 days. The flavors actually deepen overnight, making leftovers just as delicious.

Freezing

I’ve frozen this stew successfully several times. Just portion it out into freezer-safe containers, leaving some room to expand. When thawed, the texture holds up well and it reheats to a comforting, tasty meal with minimal fuss.

Reheating

I prefer reheating on the stove over low-medium heat, stirring occasionally. Add a splash of vegetable broth or water if it feels too thick. This helps keep the lentils creamy and the potatoes tender without drying out the stew.

FAQs

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

    Absolutely! Red lentils are great because they cook quickly and dissolve easily, thickening the stew. But you can swap in green or brown lentils; just note they take longer to cook and won’t break down as much, which gives you more texture. Adjust cooking time accordingly.

  2. Is this recipe gluten-free?

    The recipe calls for flour to thicken the stew, which is usually wheat flour. To make it gluten-free, try using a gluten-free flour blend or cornstarch as a thickener. Just add cornstarch mixed with cold water towards the end of cooking to avoid lumps.

  3. How can I make this stew spicier?

    To add some heat, sprinkle in red pepper flakes while the stew simmers or add chili powder or cayenne pepper to taste when adding the herbs. Another personal favorite is topping individual bowls with a dash of hot sauce.

  4. Can I prepare parts of this stew ahead of time?

    Yes! You can chop your veggies ahead and even sauté the onions, carrots, and celery a day in advance. Store them in the fridge and finish the stew when you’re ready. Lentils and potatoes are best added fresh to ensure perfect texture.

Final Thoughts

This Vegan Mushroom Stew with Lentils Recipe holds a special place in my kitchen rotation because it’s comforting, straightforward, and I always feel satisfied after eating it. Whether you’re a seasoned vegan or just experimenting with plant-based meals, I hope you give this stew a try. It’ll warm you up from the inside out, and who knows, it might become one of your favorites too!

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Vegan Mushroom Stew with Lentils Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 6 reviews
  • Author: Taylor
  • 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 packed with baby Bella mushrooms, fresh vegetables, lentils, and savory herbs simmered to perfection. This plant-based stew is perfect for a comforting meal served alongside mashed potatoes or enjoyed on its own.

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 and Spices

  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Liquids and Others

  • 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: Add oil to a large pot and heat over medium heat until shimmering.
  2. Sauté vegetables: Add diced onion, sliced carrot, and celery along with a couple pinches of salt and pepper. Cook while stirring occasionally for 8 minutes, until softened.
  3. Add mushrooms and herbs: Stir in halved mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and season with a couple pinches of salt and pepper. Cook stirring frequently for 4 minutes until mushrooms begin to soften.
  4. Incorporate flour: Sprinkle in the flour and stir well to coat all ingredients evenly. Cook while stirring for 1 minute to remove raw flour taste.
  5. Deglaze the pot: Pour in balsamic vinegar and soy sauce, scraping the bottom of the pot to lift flavorful browned bits.
  6. Add remaining ingredients: Stir in halved baby yellow potatoes, red lentils, tomato sauce, vegetable broth, bay leaves, and add a couple pinches of salt and pepper.
  7. Simmer the stew: Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent lentils from sticking.
  8. Cook gently: Reduce heat to low and simmer gently for 15 minutes or until potatoes are fork-tender. Adjust seasoning with salt and pepper to taste.
  9. Serve: Remove bay leaves, garnish with fresh parsley if desired, serve hot with mashed potatoes or bread. Enjoy your hearty vegan mushroom stew!

Notes

  • Salt is essential in this recipe to help the potatoes cook properly in the acidic base. Season moderately but consistently throughout the cooking process.
  • Feel free to swap or add vegetables such as frozen peas, green beans, or canned chickpeas while maintaining proportions.
  • Customize the flavor by adding spices like cumin, paprika, ground ginger, or cinnamon for a unique twist.
  • Add a spicy kick with red pepper flakes either while cooking or individually at serving time.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 4 g
  • Saturated Fat: 0.5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 8 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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