Vegan Lentil Mushroom Stew Recipe

This hearty vegan lentil mushroom stew is packed with deep, earthy flavors and a rich, comforting texture. It’s the perfect cozy meal for chilly nights and is loaded with plant-based protein, fiber, and nutrients. Serve it with crusty bread for a satisfying dinner.

Ingredients

1 cup dried green or brown lentils, rinsed
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced
8 oz cremini or button mushrooms, sliced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
½ tsp ground black pepper
1 tsp salt (or to taste)
2 tbsp tomato paste
4 cups vegetable broth
1 cup water (if needed for consistency)
1 bay leaf
1 tbsp soy sauce (or tamari for gluten-free)
½ cup canned coconut milk (optional for creaminess)
1 tbsp balsamic vinegar (for depth of flavor)
Fresh parsley for garnish

Instructions

1. Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery, stirring occasionally. Cook for about 5-7 minutes, until the vegetables soften and the onions become translucent.

2. Cook the Mushrooms

Add the mushrooms to the pot and cook for another 5 minutes, stirring occasionally. The mushrooms will release their moisture and begin to brown, adding a rich, umami flavor to the stew.

3. Add Seasonings and Tomato Paste

Stir in the thyme, rosemary, smoked paprika, black pepper, and salt. Cook for about 1 minute, until fragrant. Then, add the tomato paste, stirring well to coat the vegetables. Cook for another 1-2 minutes to deepen the flavor.

4. Simmer the Lentils

Pour in the vegetable broth, followed by the lentils, bay leaf, and soy sauce. Stir well, bring to a gentle boil, then reduce heat to low. Cover and let simmer for 30-35 minutes, or until the lentils are tender but not mushy. If the stew becomes too thick, add water a little at a time.

5. Add Creaminess and Finish

Once the lentils are cooked, remove the bay leaf. Stir in the coconut milk (if using) and balsamic vinegar, allowing the flavors to meld for another 5 minutes over low heat. Taste and adjust seasoning if needed.

6. Serve and Enjoy

Ladle the stew into bowls and garnish with fresh parsley. Serve warm with crusty bread or over rice for a complete meal.

Cooking Tips & Notes

Lentil Variety: Green or brown lentils hold their shape best. If using red lentils, reduce cooking time to 20 minutes, as they soften quicker.
Mushroom Options: Cremini mushrooms add a deeper flavor, but you can use portobello, shiitake, or white button mushrooms.
Make It Thicker: For a heartier texture, mash some of the lentils with the back of a spoon or use an immersion blender to blend a small portion of the stew.
Enhance the Flavor: A splash of red wine or a teaspoon of miso paste will add even more depth to the dish.
Storage & Freezing: This stew stores well in the refrigerator for up to 5 days or can be frozen for up to 3 months. Reheat on the stovetop with a splash of broth to loosen it up.

Serving Suggestions

Crusty Bread: Serve with warm, toasted sourdough, baguette, or garlic bread to soak up the rich broth.
Over Grains: Pair with quinoa, rice, or couscous for an even more filling meal.
Topped with Greens: Add baby spinach or kale in the last few minutes of cooking for extra nutrition.
With a Side Salad: A simple side salad with lemon vinaigrette balances the stew’s deep flavors.

This vegan lentil mushroom stew is packed with wholesome ingredients and deep, comforting flavors. Whether you’re making it for a weeknight meal or meal-prepping for the week ahead, it’s a nourishing and satisfying dish you’ll want to make again and again. Enjoy!