🎉 Introduction
Vegan Lentil Mushroom Stew is the ultimate plant-based comfort food—thick, hearty, and deeply satisfying. Earthy mushrooms, tender lentils, and wholesome vegetables simmer together in a rich tomato-based broth, creating a stew that’s nourishing, cozy, and perfect for any season.
This recipe is 100% vegan, protein-rich, and made with simple pantry ingredients. It’s ideal for meal prep, family dinners, or whenever you want a warming bowl of goodness that feels like a hug.
Perfect for:
- Vegan and plant-based meals
- Cozy dinners
- Meal prep and leftovers
- Cold-weather comfort food
🧰 Equipment Needed
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Can opener
🛒 Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium potato, diced
- 8 oz cremini mushrooms, sliced
- 1 cup green or brown lentils, dried and rinsed
- 1 (14.5 oz) can diced tomatoes
- 1 tablespoon tomato paste
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup kale or spinach, chopped
- Fresh parsley, chopped (for garnish)
👉 Important note:
To follow the rules, no wine is used in this recipe. Vegetable broth provides all the depth of flavor needed.
These ingredients create a stew that’s rich, hearty, earthy, and perfectly balanced.
👩🍳 Directions
Step 1:
Heat the olive oil in a large pot over medium heat.
Step 2:
Add the diced onion and cook for 4–5 minutes until soft and translucent.
Step 3:
Add the garlic and cook for 30 seconds until fragrant.
Step 4:
Stir in the carrots, celery, and potato. Cook for 4–5 minutes, stirring occasionally.
Step 5:
Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Step 6:
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Step 7:
Add the lentils, diced tomatoes, vegetable broth, bay leaf, thyme, smoked paprika, salt, and black pepper.
Step 8:
Bring the stew to a gentle boil, then reduce heat to low.
Step 9:
Cover and simmer for 30–35 minutes, stirring occasionally, until the lentils and vegetables are tender.
Step 10:
Stir in the kale or spinach and cook for 2–3 minutes until wilted.
Step 11:
Remove the bay leaf and taste. Adjust seasoning if needed.
Step 12:
Remove from heat and let the stew rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm.
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: About 1 hour
Perfect for dinner, lunch, or meal prep.
🧊 Storage & Reheating
Storage:
- Store in an airtight container in the refrigerator for up to 5 days
Freezing:
- Freeze for up to 2 months
Reheating:
- Reheat on the stovetop or microwave until hot
- Add a splash of broth if needed
🥄 Variations
- Extra hearty: Add another potato or more mushrooms
- Spicy: Add chili flakes
- Greens swap: Use Swiss chard instead of kale
- Thicker stew: Mash some lentils before serving
- Herb twist: Add rosemary or oregano
Each variation keeps the stew comforting, flexible, and nourishing.
❓ 10 FAQs
- Is this stew filling without meat?
Yes, lentils and vegetables make it very hearty. - Are lentils high in protein?
Yes, they’re an excellent plant-based protein. - Can I use canned lentils?
Yes, reduce cooking time. - Is this recipe gluten-free?
Yes, naturally gluten-free. - Can kids eat this?
Yes, it’s mild and comforting. - Does it taste better the next day?
Absolutely—flavors deepen overnight. - Can I double the recipe?
Yes, perfect for meal prep. - What mushrooms work best?
Cremini or button mushrooms. - Can I skip the potato?
Yes, but it adds body to the stew. - What can I serve with it?
Bread, rice, or on its own.
🏁 Conclusion
Vegan Lentil Mushroom Stew is proof that plant-based meals can be deeply comforting, rich, and satisfying. With tender lentils, savory mushrooms, and wholesome vegetables, this stew delivers warmth and nourishment in every spoonful.
Simple ingredients, big comfort—this is a vegan classic worth repeating.
Vegan Lentil Mushroom Stew – Hearty, Comforting and Full of Flavor
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook for 4–5 minutes until soft and translucent.
- Add the garlic and cook for 30 seconds until fragrant.
- Stir in the carrots, celery, and potato. Cook for 4–5 minutes, stirring occasionally.
- Add the sliced mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Add the lentils, diced tomatoes, vegetable broth, bay leaf, thyme, smoked paprika, salt, and black pepper.
- Bring the stew to a gentle boil, then reduce heat to low.
- Cover and simmer for 30–35 minutes, stirring occasionally, until the lentils and vegetables are tender.
- Stir in the kale or spinach and cook for 2–3 minutes until wilted.
- Remove the bay leaf and taste. Adjust seasoning if needed.
- Remove from heat and let the stew rest for 5 minutes before serving.
- Garnish with fresh parsley and serve warm.
Notes
Yes, lentils and vegetables make it very hearty. Are lentils high in protein?
Yes, they’re an excellent plant-based protein. Can I use canned lentils?
Yes, reduce cooking time. Is this recipe gluten-free?
Yes, naturally gluten-free. Can kids eat this?
Yes, it’s mild and comforting. Does it taste better the next day?
Absolutely—flavors deepen overnight. Can I double the recipe?
Yes, perfect for meal prep. What mushrooms work best?
Cremini or button mushrooms. Can I skip the potato?
Yes, but it adds body to the stew. What can I serve with it?
Bread, rice, or on its own. 🏁 Conclusion Vegan Lentil Mushroom Stew is proof that plant-based meals can be deeply comforting, rich, and satisfying. With tender lentils, savory mushrooms, and wholesome vegetables, this stew delivers warmth and nourishment in every spoonful. Simple ingredients, big comfort—this is a vegan classic worth repeating.
