I developed this Vegetarian Lentil Stew from root vegetables, lentils, mushrooms, and a splash of soy sauce, a pantry-friendly recipe that quietly replaced my usual weeknight routine.

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I make this Hearty Vegan Lentil Mushroom Stew whenever the air turns sharp and I want something that actually fills you up. Root veggies and earthy lentils give it heft, but it’s the yellow onion and cremini mushrooms that sneak in that deep savory note so meat eaters don’t complain.

I call it my go to Vegan Mushroom Lentil Stew for nights when you want something honest but not fussy. There’s a little umami trick that keeps people guessing, and yep sometimes I forget to mention it but they always ask for seconds.

Ingredients

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Lentils add protein and fiber, keep you full, earthy flavor that soaks up stew.
Mushrooms give savory umami, meaty texture, low calorie and boost mineral content.
Potatoes bring comforting starchiness, heartiness and potassium, they bulk the stew nice.
Carrots add natural sweetness, beta carotene and color, simple healthy crunch.
Canned tomatoes give acidity brightness and lycopene, they balance richness of lentils.
Onion and garlic build savory base, sulfur compounds add depth and aroma.
Olive oil adds silk, soy sauce brings salt, balsamic gives a mild tang.
Vegetable broth carries flavor, hydrates lentils, keeps stew light and savory.
Smoked paprika adds warm smoky note, optional but cozy and aromatic.

Ingredient Quantities

2 tbsp olive oil (or other neutral oil)

1 large yellow onion, diced

3 cloves garlic, minced

3 medium carrots, peeled and chopped

2 stalks celery, chopped

2 medium russet or Yukon potatoes, peeled and cut into 1/2-inch cubes

8 oz cremini or button mushrooms, sliced

1 cup dried brown or green lentils, rinsed

1 (14 oz) can diced tomatoes, with juices

2 tbsp tomato paste

4 cups vegetable broth (about 1 liter)

2 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

1 bay leaf

1 tsp dried thyme (or 1 sprig fresh thyme)

1 tsp smoked paprika (optional, but nice)

Salt and black pepper, to taste

2 tbsp chopped fresh parsley for serving (optional)

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced onion and cook until soft and translucent about 6 to 8 minutes, then stir in the minced garlic and cook 30 seconds more.

2. Add the chopped carrots, celery and the cubed potatoes, sauté for 4 to 5 minutes to start softening them.

3. Toss in the sliced mushrooms, turn heat to medium high and cook until they release their liquid and begin to brown, about 6 to 8 minutes. Don’t crowd the pot or they will steam instead of browning.

4. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes to caramelize it a bit, then add the can of diced tomatoes with juices, the rinsed lentils, 4 cups vegetable broth, 2 tablespoons soy sauce, 1 tablespoon balsamic vinegar, the bay leaf, thyme, 1 teaspoon smoked paprika and a good pinch of salt and black pepper.

5. Bring the pot to a boil, then lower heat to a gentle simmer, partially cover and cook until lentils and potatoes are tender about 25 to 30 minutes. Stir every now and then and add a little extra broth or water if it looks too thick.

6. Halfway through taste and adjust seasoning, lentils soak up salt so you may need a splash more soy sauce or salt, and if you used a thyme sprig remove it when it’s done.

7. If you want a thicker, creamier stew mash a cup of the lentils and potatoes against the side of the pot with your spoon or pulse a few times with an immersion blender, but don’t overblend or you’ll lose texture.

8. Finish with 2 tablespoons chopped fresh parsley and a little more balsamic if it needs brightness, let the stew rest 5 minutes so flavors settle.

9. Serve hot with crusty bread or over rice, refrigerate leftovers up to 4 days or freeze for longer storage.

Equipment Needed

1. Big heavy bottomed pot or Dutch oven (5 to 6 qt), for sautéing and simmering
2. Cutting board and a chef’s knife, for chopping the veg
3. Vegetable peeler, for the potatoes and carrots
4. Wooden spoon or sturdy spatula, for stirring and scraping the bottom
5. Measuring cups and spoons, plus a liquid measuring cup for the broth
6. Can opener and a colander or fine mesh sieve, to drain or rinse lentils and canned tomatoes
7. Potato masher or immersion blender (optional), if you want a creamier stew
8. Ladle and serving bowls, and a sharp serrated knife for the crusty bread

FAQ

Q: Can I use red lentils instead of brown or green? A: Yes, but red lentils fall apart fast so the stew will be much thicker and a bit mushy. If you use them, cut the simmer time down (about 10 to 15 minutes) and keep an eye on liquid, or add them near the end.

Q: How long does this take from start to finish? A: Prep is about 15 to 20 minutes, then simmer 30 to 40 minutes until lentils and potatoes are tender. Total time roughly 50 to 60 minutes.

Q: Can I make it gluten free? A: Absolutely. Use tamari or coconut aminos instead of regular soy sauce and check your veggie broth label. Everything else in the recipe is naturally gluten free.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: optionally brown onion and mushrooms, then cook on low 6 to 8 hrs or high 3 to 4 hrs. Instant Pot: sauté first, then pressure cook 10 to 12 minutes with a natural release. Adjust times if using red lentils.

Q: How do I thicken or make it creamier? A: Mash a cup of the potatoes or lentils right in the pot, or blend a cup and stir back in. You can also add a splash of coconut milk or plant milk for creaminess, or simmer longer to reduce.

Q: How should I store and reheat leftovers? A: Cool, refrigerate up to 4 to 5 days, or freeze up to 3 months in airtight containers. Reheat gently on the stove, adding a little broth if it’s too thick. Dont refreeze after reheating.

Hearty Vegan Lentil Mushroom Stew Recipe Substitutions and Variations

Olive oil: swap with avocado oil, grapeseed or light canola oil — higher smoke point so good for browning and won’t change the flavor much.
Mushrooms: use portobello or shiitake for meatier bites, or diced eggplant if you’re out of mushrooms; if using eggplant, salt and press or sauté longer so it browns and doesn’t go soggy.
Dried lentils: use two 15 oz cans of cooked lentils (drained and rinsed) or canned chickpeas; red lentils also work but they’ll break down and make the stew thicker so cut the cooking time.
Vegetable broth: replace with water plus 1-2 tsp bouillon, or 1-2 tbsp miso paste dissolved for extra umami, or a mushroom stock; if you use plain water add a splash more soy sauce or vinegar to boost flavor.

Pro Tips

1) Mushrooms: cook them hot and in batches so they brown instead of steam, and dont salt them too early or they’ll weep. Scrape up the browned bits, then deglaze with a splash of broth or soy sauce to pull that flavor into the stew.

2) Tomato paste matters more than you think. Fry it until it darkens and smells slightly sweet, about a minute or two, that caramelized taste makes the whole pot deeper. If the tomatoes get too sharp add a little sugar or a touch more balsamic at the end.

3) Season in stages because lentils soak up salt. Rinse the lentils first, taste about halfway through cooking and bump up soy/tamari or salt as needed. Also note brown lentils cook faster than green ones so adjust time if you swapped types.

4) Control texture and storage: mash a cup of potatoes and lentils or pulse briefly with an immersion blender for creaminess but dont overblend or it gets gluey. Stew often tastes better the next day so make ahead, cool quickly, refrigerate or freeze in portions and when reheating add a splash of broth to loosen it up.