Dinner

Vegan Lentil Mushroom Stew Recipe

Name: Vegan Lentil Mushroom Stew Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 cup dried green or brown lentils (rinsed); 8 oz cremini mushrooms (sliced); 1 large onion (diced); 3 cloves garlic (minced); 2 carrots (chopped); 2 celery stalks (chopped); 1 diced potato (optional, for extra heartiness); 1 cup chopped kale or spinach (optional); 1 can (14.5 oz) diced tomatoes; 4 cups vegetable broth; A splash of red wine (optional, for depth of flavor); 2 tbsp olive oil; 1 tbsp tomato paste; 1 tsp dried thyme; 1 tsp smoked paprika; 1 bay leaf; Salt and pepper to taste; Fresh parsley for garnish (optional)

Byanna orden November 10, 2025November 10, 2025

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Introduction

This Vegan Lentil Mushroom Stew is a hearty and comforting dish perfect for chilly evenings. Packed with protein-rich lentils, earthy mushrooms, and vibrant vegetables, it’s a flavorful plant-based meal that satisfies both vegans and meat-eaters alike.

A white pot filled with a thick stew made of small red lentils and sliced brown mushrooms mixed with chopped dark green leafy herbs, likely kale or spinach, all swimming in a rich orange-brown broth. The surface shows a few sprigs of bright green fresh thyme scattered on top. The stew looks hearty and textured, with lentils providing a small round shape throughout, mushrooms adding smooth, curved slices, and greens adding fresh color contrasts. The white marbled surface under the pot softly highlights the warm, earthy colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup dried green or brown lentils (rinsed)
8 oz cremini mushrooms (sliced)
1 large onion (diced)
3 cloves garlic (minced)
2 carrots (chopped)
2 celery stalks (chopped)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
2 tbsp olive oil
1 tbsp tomato paste
1 tsp dried thyme
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish (optional)
1 cup chopped kale or spinach
1 diced potato (optional, for extra heartiness)
A splash of red wine (optional, for depth of flavor)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
Step 2: Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
Step 3: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors.
Step 4: Add lentils, diced tomatoes, vegetable broth, bay leaf, and diced potato if using. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
Step 5: Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes until wilted.
Step 6: Remove bay leaf before serving. Garnish with fresh parsley if desired.

Tips & Variations

Add a splash of red wine when adding the broth for deeper flavor.
Use sweet potatoes instead of white potato for a sweeter stew.
For a creamier texture, blend a portion of the stew before serving.
If you prefer spicier stew, add a pinch of cayenne or chili flakes.
Swap cremini mushrooms with shiitake or portobello for different mushroom flavors.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over medium heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick stew served in a large white round pot, filled with a mix of small lentils and brown mushroom slices. The base layer is a rich, brownish sauce with a slightly glossy texture, visible throughout. The top layer is sprinkled with fresh green herbs, adding a touch of color contrast. The lentils add a small, rounded texture while the mushrooms are soft and slightly browned. The pot sits on a white marbled surface, enhancing the warm tones of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown?

Red lentils cook faster and tend to break down into a softer texture, making the stew less chunky. If you prefer a thicker, more textured stew, stick with green or brown lentils.

Is this stew gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free vegetable broth and check that canned tomatoes don’t contain any additives with gluten.