Name: Lentil Mushroom Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Global / Vegan Comfort Food
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); Optional: 1 cup chopped kale or spinach; Optional: 1 diced potato; Optional: A splash of red wine

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This hearty Lentil Mushroom Stew is a nourishing, one-pot vegan dish that brings together earthy mushrooms, protein-rich lentils, and aromatic vegetables in a savory, tomato-rich broth. It’s the kind of comforting recipe I like to make when I want something filling and wholesome without being heavy. Whether I’m meal prepping for the week or craving something cozy on a cool evening, this stew always hits the spot.

Why I’ll Love This Recipe

I love how effortlessly this stew blends simple pantry staples into something deeply satisfying and full of flavor. The mushrooms add a meaty texture and umami richness that balances perfectly with the soft bite of lentils. It’s naturally gluten-free, loaded with fiber and plant-based protein, and adaptable enough for whatever I have in my fridge—like kale, potatoes, or even a splash of red wine. Plus, I can make it all in one pot in under an hour, which is a win for both flavor and cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Optional Add-Ins for Customization:

1 cup chopped kale or spinach
1 diced potato
A splash of red wine for depth of flavor

Directions

I start by heating olive oil in a large pot over medium heat. Then I sauté the onions, carrots, and celery for about 5 minutes until they begin to soften.
I add the garlic and mushrooms next, cooking them for another 5 minutes until the mushrooms release their moisture and begin to brown.
Stirring in the tomato paste, thyme, and smoked paprika, I let it cook for about a minute to bloom the spices and deepen the base flavor.
I pour in the lentils, diced tomatoes, vegetable broth, and toss in a bay leaf. I bring everything to a boil, then reduce the heat and simmer for 25–30 minutes, or until the lentils are tender.
Once the lentils are cooked, I season with salt and pepper. If I’m adding kale or spinach, I stir it in and let it simmer for another 5 minutes until wilted.
Before serving, I remove the bay leaf and garnish with fresh parsley if I have it on hand.

Servings and Timing

This stew serves 4 people generously.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Add greens: I often toss in kale or spinach at the end for an extra nutrient boost.
Include a potato: Diced potato adds bulk and makes the stew even heartier.
Splash of red wine: For a more robust flavor, I like to add a splash of red wine during the simmering step.
Spice it up: A pinch of chili flakes or cayenne gives the stew a warming kick.
Use different mushrooms: Portobello or shiitake work beautifully if I want to mix things up.

Storage/Reheating

Refrigerate
I let the stew cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 5 days. I reheat it on the stovetop over medium-low heat, adding a splash of broth or water if it’s thickened too much.
Freeze
I divide the cooled stew into freezer-safe containers and freeze it for up to 3 months. Thaw overnight in the fridge before reheating.
Batch cook
I often double the recipe so I can freeze half for quick lunches or dinners down the line.
Avoid overcooking on reheat
Lentils can get mushy if overcooked. I warm the stew gently and stir occasionally to keep the texture just right.

FAQs

Can I use canned lentils instead of dried?

Yes, I can use canned lentils to save time. I reduce the simmering time to about 15 minutes and add the lentils after the other veggies have softened.

What type of mushrooms work best in this stew?

I love cremini for their flavor and texture, but white button mushrooms, baby bellas, or even chopped portobellos work great too.

How can I make the stew thicker?

If I want a thicker consistency, I let it simmer uncovered for a few extra minutes or mash a few lentils with a spoon to help thicken the broth naturally.

Is this stew freezer-friendly?

Absolutely. I freeze individual portions and reheat as needed for quick, satisfying meals.

Can I make this in a slow cooker?

Yes, I can adapt it to the slow cooker. I sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 6–7 hours or high for about 3–4 hours.

Conclusion

This Lentil Mushroom Stew has become a go-to recipe when I want something hearty, healthy, and deeply comforting. It’s simple enough for a weeknight dinner but satisfying enough to serve to guests—especially when paired with crusty bread or a glass of red wine. I love how customizable it is, letting me use up whatever vegetables or herbs I have on hand while still delivering bold, savory flavor. Whether I’m craving warmth in the winter or a meal-prep hero for busy weeks, this stew always delivers.

Lentil Mushroom Stew