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Lentil Mushroom Stew

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My Lentil Mushroom Stew is an easy one-pot, vegan stew that can be enjoyed by the whole family. It’s a warming, hearty and healthy dish loaded with lentils, mushrooms and veggies. Serve with a side of crusty bread for sopping up all the juices and you have the perfect mid week dinner.

Lentil Mushroom Stew in white bowls.

LENTIL MUSHROOM STEW

Taste wise, this vegan mushroom lentil stew is smoky and slightly sweet.

Deliciously seasoned with fresh thyme, bay leaves and a touch of smoked paprika.

Made with wholesome ingredients, this lentil mushroom stew makes the perfect weeknight dinner.

Soups and stews feature heavily in my family meal plans over the colder winter months and any lentil based soup is a winner.

Lentil soups are one of my favorite dishes to make and I often have this Lentil Mushroom Stew, Moroccan Carrot & Red Lentil Soup, Lebanese Lentil Soup and Lentil Sweet Potato Stew Recipe on repeat.

Lentils are a great heart healthy ingredients. Packed full of protein they keep you fuller longer, while being low in fat.

This stew is vegan, gluten free, filling and healthy. Packed full of vitamins, this stew is simply good for you.

This healthy stew not only tastes great but is a great make ahead dish that also freezes really well for later.

My Lentil Mushroom Stew ingredients.

WHAT INGREDIENTS ARE IN MY EASY LENTIL & MUSHROOM STEW?

MUSHROOMS: I have used white mushroom in this vegan mushroom stew recipe, you can use any variety of mushroom. 

LENTILS: I like to use red or green lentils in this stew, however this is a versatile dish and you can use any dry lentil that you enjoy eating.

GARLIC: Fresh garlic flavors the stew and adds great depth of flavor to the sauce.

TOMATO SAUCE: I add 2 cups of tomato sauce to the stew. If you don’t have tomato sauce you could substitute with canned chopped tomatoes.

VEGGIES: I have added sweet onion, carrots and some chopped yellow potatoes to my stew. However, this is where you can get really creative and add in the veggies that you and your family enjoy eating.

I have added green beans, peas and red bell peppers in the past with great success. Sweet potato could also be a great substitute for yellow potatoes for a low carb lentil stew. 

 

VEGETABLE BROTH: If serving this stew to anyone following a gluten free diet, ensure that the broth you are using is gluten free.

FRESH HERBS: The fresh flavors of thyme and bay are added to the stew. You could also add in some fresh parsley if you like.

DRIED OREGANO: Dried oregano is one of my favorite herbs as it adds great flavor to any dish that you add it to. It is one of the few herbs that tastes just as good dried as it does fresh.

SMOKED PAPRIKA: Smoked paprika is a great tasting spice and adds a lovely depth of smoky flavor to the stew.

Lentil Mushroom Stew in white bowl with spoon.

HOW TO MAKE LENTIL & MUSHROOM STEW?

PREPARE AND SAUTE THE VEGETABLES. Saute the carrots in some olive oil then once they become slightly golden, add the onion and garlic.

Continue to cook until the onion becomes translucent. Now add the sliced mushrooms and cook until tender.

Lentil Mushroom Stew onions in pot.

ADD THE REMAINING INGREDIENTS. Add the dry lentils, chopped potato, tomato sauce, smoked paprika, dried oregano, bay leaves, fresh thyme and vegetable broth to the pan and give everything a good stir to mix through.

Lentil Mushroom Stew ingredients in a pot.

SIMMER. Finally season the stew with salt and black pepper and cover the pot with a lid.

Place the pot on the stove, over a medium heat and allow the stew to simmer for 40-45 minutes or until the potatoes and lentils are tender.

SERVE. Check the seasoning and serve the stew warm with a side of fresh bread.

Lentil Mushroom Stew in white bowls with spoons.

TIPS FOR MAKING HEALTHY LENTIL & MUSHROOM STEW:

  • SEASONING: Take time to properly season the stew. Lentils and mushrooms both absorb a lot of flavor while they are cooking. The proper amount of seasoning will make all the difference to the finished dish.
  • LEAVE THE STEW TO SIT OVERNIGHT: As with most soups and stews, this dish will taste even better the next day when the fresh herbs and spices have had a change to meld together.
  • LENTILS ABSORB FLAVOR: Lentils are versatile and absorb all the flavors that you cook them with. So pack your stew with fresh herbs and spices, like I have done here, and you really elevate the flavors in the the finished dish.
  • ADD SOME BEANS: Try adding some beans to the mix, they will work great with the other ingredients in this heart healthy stew.
  • ADD DIFFERENT VEGGIES: This is a really versatile stew so add the mix of veggies that you are your family enjoy eating and make the dish your own. Here are some suggestions, but this list is by no means exhaustive: green beans; peas; bell peppers; cauliflower; broccoli; squash; zucchini; sweet potato; kale; spinach.

Lentil Mushroom Stew in two white bowls.

WHY SHOULD I MAKE LENTIL SOUP?

  1. This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils. 
  2. I love that this soup freezes so well. Make a big batch of it and save half for later. Portion it out so you can pull it out when you need a healthy lunch option. A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 

SERVING SUGGESTIONS:

This is a hearty and filling stew, so I tend to keep any sides simple. I serve my lentil and mushroom stew with crusty bread, perfect for mopping up the stew.

You can also add sides of brown rice, white rice or quinoa. Or for a really comforting bowl of food, spoon the lentil stew over some creamy mashed potato.

Mediterranean Diet Pyramid

WHY LENTIL STEW IS HEALTHY?

Lentils are high in protein and packed full of nutrients and an important part of the Mediterranean diet. 

Lentils are one of those ingredients that keep you fuller longer. This stew is also packed full of healthy veggies and the dish goes a long way towards your all important 5-a-day.

HOW TO STORE LEFTOVER LENTIL & MUSHROOM STEW?

Once cooled, leftover stew can be placed in an airtight container and stored in the fridge for 2-3 days. When you are ready to enjoy, reheat the stew to piping hot and serve immediately.

CAN YOU FREEZE LENTIL & MUSHROOM STEW?

This is a great stew to freeze for later. I often double the recipe and enjoy one serving fresh and freeze the second serving. Simply allow the stew to cool, before placing in an airtight container and storing in the freezer for up to 2 months. Ready to pull out and warm up on those busy days we all have through the week.

Lentil Mushroom Stew with logo.

 

MORE LENTIL RECIPES YOU MIGHT LIKE: 

Moroccan Red Lentil Soup

Slow Cooker Lentil Soup

Red Lentil Curry 

Mediterranean Lentil Salad

Instant Pot Lentil Soup 

20 Recipes to Use With a Bag of Lentils 

Lentil Mushroom Stew

Yield: 4-6
Prep Time: 10 minutes
Cook Time : 40 minutes
Total Time: 50 minutes

Ingredients

  • 3 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1/2 of a large sweet onion, diced
  • 2 large carrots, peeled and diced
  • 4 cups sliced white mushrooms
  • 1 cup dry lentils {I like red or green}
  • 2 cups chopped yellow potatoes (3 small potatoes)
  • 2 cups tomato sauce
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 bay leaves
  • 1/2 tablespoon fresh thyme
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon coriander {optional}
  • Fresh parsley for garnish
  • Feta cheese for garnish

Instructions

    1. Heat 3 tablespoons of olive oil in a large dutch oven over medium heat.
    2. Add the garlic and sauté for 2 minutes.
    3. Add the onion and carrots and continue to saute for 4-5 minutes.
    4. Add sliced mushrooms and cook until tender.
    5. Add dry lentils, chopped potato, tomato sauce, vegetable broth, salt, black pepper, bay leaves, thyme, oregano, smoked paprika, coriander.
    6. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
    7. Garnish with fresh parsley, feta cheese and pita.

Notes

Add different veggies such as green beans, peas or red bell pepper.

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Beth Palmer

Wednesday 19th of January 2022

Yummy! I made this one winter day and the flavors are amazing. It was so delicious and the umami from the mushrooms added so much depth. This is on my repeat list now.

Julia

Wednesday 19th of January 2022

I am so glad you enjoyed it! Thank you for the feedback. The mushrooms do add a lot of flavor.

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