Hearty Vegan Lentil Mushroom Stew
A comforting, protein-packed vegan stew, the Hearty Vegan Lentil Mushroom Stew combines earthy mushrooms, tender brown lentils, and caramelized aromatics in a rich, savoury broth — perfect for weeknight dinners, meal prep, and cozy cold-weather meals. (SEO-friendly: vegan lentil mushroom stew, hearty plant-based stew, easy vegan dinner)
Ingredients
- 2 tbsp olive oil or neutral oil
- 1 large yellow onion finely diced (about 1½ cups)
- 2 medium carrots peeled and diced (about 1 cup)
- 2 celery stalks diced (about 1 cup)
- 4 garlic cloves minced
- 10 –12 oz mixed mushrooms cremini, shiitake, oyster or button, roughly chopped
- 1 cup dried brown or green lentils rinsed (do not use red lentils)
- 1 cup canned diced tomatoes or 2 fresh tomatoes, diced
- 4 cups low-sodium vegetable broth + up to 1 cup extra if needed
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari or coconut aminos
- 1 tsp smoked paprika optional
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1 tbsp balsamic vinegar or red wine vinegar added at finish
- Salt and freshly ground black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
- Optional: 1/4 cup full-fat coconut milk or unsweetened oat cream for a creamier finish
- Optional umami boost: 1 tbsp white miso dissolved in a little hot broth, added off-heat
Instructions
- Prep: Dice onion, carrots, celery; mince garlic; roughly chop mushrooms. Rinse lentils until water runs clear. Measure out broth and seasonings.
- Heat oil: Warm a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 tbsp olive oil.
- Sauté aromatics: Add diced onion with a pinch of salt and cook 4–5 minutes until translucent and beginning to colour. Add carrots and celery and cook 4 minutes more. Stir in minced garlic and cook 30–45 seconds until fragrant.
- Brown mushrooms: Add chopped mushrooms. Sear without overcrowding, 6–8 minutes, until they release liquid and then brown. If needed, do this in batches to ensure colour.
- Build flavours: Stir in 2 tbsp tomato paste and cook 1–2 minutes to caramelize. Add 1 tbsp soy sauce/tamari and scrape up any browned bits from the bottom of the pot. Add the diced tomatoes and 2 cups of the vegetable broth, stirring to combine.
- Add lentils & simmer: Add rinsed lentils, thyme, smoked paprika (if using), and the bay leaf. Add the remaining 2 cups broth (total 4 cups). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender but not falling apart. If stew becomes too thick, add up to 1 cup more hot broth or water.
- Finish & balance: Off the heat, stir in 1 tbsp balsamic vinegar. If using, dissolve miso in a little hot broth and stir in now, or stir in 1/4 cup coconut milk/oat cream for creaminess. Taste and adjust salt and pepper. Remove and discard bay leaf.
- Rest & serve: Let the stew rest 5 minutes to meld flavour. Garnish with chopped fresh parsley and serve over mashed potatoes, polenta, grains, buttered noodles, or with crusty bread.
Notes
- Browning matters: Sear mushrooms well — browning adds deep umami flavour. Avoid crowding the pan to prevent steaming.
- Salt in layers: Lightly salt while sautéing, then adjust seasoning at the end. A final splash of acid (balsamic or vinegar) brightens the whole dish.
- Lentil choice: Brown, green, or Puy (French green) lentils are ideal. Red lentils will break down into a puree and are not recommended for this texture.
- Make-ahead & storage: Refrigerate in an airtight container up to 4–5 days. Reheat gently on the stovetop with a splash of water or broth.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating. Note: mushroom texture softens after freezing but flavour remains excellent.
- Slow cooker adaptation: Sauté aromatics and mushrooms first for best flavour. Transfer to slow cooker with lentils, tomatoes, broth, and seasonings; cook on low 6–8 hours. Add delicate herbs and vinegar at the end.
- Variations: Add eggplant and olives for a Mediterranean twist; add curry powder and coconut milk for a coconut-curry version; add smoked paprika and cumin for a smoky southwestern variant. Stir in chickpeas or cooked barley for extra bulk and protein.
- Dietary swaps: Use coconut aminos instead of soy for soy-free; choose low-oil methods or reduce oil for lower-fat versions.