Easy Vegan Mushroom Lentil Stew Recipe
Need a protein-packed, weeknight wonder? This Vegan Mushroom Lentil Stew is bursting with flavor. Earthy mushrooms, tender lentils, and rich veggie broth create a satisfyingly deep taste. Plus, it’s entirely vegan! Simple to make, yet incredibly comforting, this stew is sure to warm you up.
- Weeknight win: Short on time? This Vegan Mushroom Lentil Stew comes together surprisingly fast, making it perfect for busy schedules.
- Plant-powered protein: Packed with lentils, this stew is a fantastic source of protein, keeping you satisfied long after dinner.
- Veggie bonanza: Load up on a variety of colorful vegetables, adding nutrients and vibrant flavors to your bowl.
- Budget-friendly: Pantry staples like lentils and mushrooms make this a cost-effective meal that won’t break the bank.
- Cozy comfort: The rich broth and hearty ingredients create a warm and satisfying dish, perfect for chilly evenings.
- Flavor explosion: Earthy mushrooms and the deep flavors of the broth combine to create a complex and delicious taste experience.
- Dietary friendly: Naturally gluten-free and easily adaptable for other dietary needs, this stew caters to a variety of preferences.
- Customize it! Feel free to add your favorite vegetables, herbs, or spices to personalize the flavor profile and make it your own.
- Leftover magic: This stew tastes even better the next day, making it perfect for meal prep or quick lunches throughout the week.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Mushroom Lentil Stew with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Sautéing the Vegetables
Heat olive oil in a large pot over medium heat. Add carrots and cook until slightly golden, about 5 minutes. Add onions and cook until translucent, about 3 minutes. Stir in garlic and cook for 30 seconds.
Browning the Mushrooms
Increase heat slightly and add mushrooms. Cook until softened and browned, about 5-7 minutes.
Simmering the Stew
Add lentils, potatoes, tomato puree, smoked paprika, oregano, bay leaves, thyme, vegetable broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until lentils and potatoes are tender.
Finishing Touches
Remove bay leaves before serving. Enjoy warm with your favorite bread, rice, mashed potatoes, or quinoa.
Recipe Notes and Expert Tips
- Lentil Love: Rinse your lentils before adding them to the pot. This removes any debris and helps them cook evenly.
- Brown those beauties: For an extra layer of flavor, don’t skip browning the mushrooms. This concentrates their umami taste.
- Spice it Up: Feel free to add a pinch of red pepper flakes for a touch of heat, or a splash of your favorite hot sauce when serving.
- Dietary Twists: This recipe is naturally gluten-free. For a thicker stew, mash some of the cooked potatoes in the pot before serving.
How to Store Vegan Mushroom Lentil Stew
This Vegan Mushroom Lentil Stew gets even better the next day, making it a fantastic option for meal prep or quick lunches throughout the week. Here’s how to store yours for maximum deliciousness!
- Let it Cool: Once you’ve enjoyed a steaming bowl of stew, allow it to cool completely before storing. This helps prevent bacteria growth.
- Airtight is the Way to Go: Transfer leftover stew to an airtight container. This prevents leaks and keeps your fridge smelling fresh.
- Fridge or Freeze? Your stew will stay fresh in the refrigerator for up to 4-5 days. Planning to enjoy it later? Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Vegan Mushroom Lentil Stew
Your hearty Vegan Mushroom Lentil Stew deserves delicious companions!
Go simple and enjoy it with crusty bread that soaks up the delicious broth, or why not treat yourself to some fluffy vegan dinner rolls?
Serve it on a bed of mashed potatoes or rice. Go a little rogue and add some crispy tofu nuggets to it.
More Easy Vegan Recipes for You to Try at Home
- Vegan Pumpkin Mac & Cheese
- Vegan Chickpea & Sweet Potato Stew
- Tuscan White Bean Skillet
- Creamy Vegan Mushroom Stroganoff
- Vegan Mixed Bean Chili
Easy Vegan Mushroom Lentil Stew Recipe
Ingredients
- 4 cups sliced mushrooms white or brown
- 1 cup dry lentils
- 3 garlic cloves crushed
- 2 yellow onions diced
- 2 cups tomato puree/passata
- 2 carrots chopped
- 4 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 3 bay leaves
- 1/2 tbsp fresh thyme
- 1 tsp smoked paprika
- 2 cups chopped yellow potato 3 small potatoes
- 2 tbsp olive oil
- 1 tsp oregano
Instructions
- Add carrots and olive oil to a large pot and saute until slightly golden (a few minutes).
- Add onion and cook until translucent. Add garlic and saute for 30 seconds.
- Add mushrooms and cook until tender.
- Add dry lentils, potatoes, tomato puree, smoked paprika, oregano, bay leaves, thyme sprigs, vegetable broth, and salt & pepper. Simmer covered, over medium heat for 40-45 minutes or until the potatoes and lentils are tender.
- Serve warm with bread, rice, mashed potato or quinoa.
Notes
-
- Lentil Love: Rinse your lentils before adding them to the pot. This removes any debris and helps them cook evenly.
-
- Brown those beauties: For an extra layer of flavor, don’t skip browning the mushrooms. This concentrates their umami taste.
-
- Spice it Up: Feel free to add a pinch of red pepper flakes for a touch of heat, or a splash of your favorite hot sauce when serving.
-
- Dietary Twists: This recipe is naturally gluten-free. For a thicker stew, mash some of the cooked potatoes in the pot before serving.
- Airtight is the Way to Go: Transfer leftover stew to an airtight container. This prevents leaks and keeps your fridge smelling fresh.
- Fridge or Freeze? Your stew will stay fresh in the refrigerator for up to 4-5 days. Planning to enjoy it later? Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Dietary Twists: This recipe is naturally gluten-free. For a thicker stew, mash some of the cooked potatoes in the pot before serving.
