I learned to love this vegan lentil mushroom stew on a rainy weeknight when I needed something filling, fast, and affordable. It’s a one-pot, savory stew that pairs earthy mushrooms with protein-rich lentils and a classic mirepoix base. Simple spices—thyme and cumin—give it warmth, while the long simmer brings the flavors together into a cozy, bowl-ready dinner you can rely on any night of the week.
Why you’ll love this dish
This stew hits all the marks: it’s budget-friendly, naturally vegan, and scales easily for meal prep. The mushrooms add a meaty texture so you don’t miss animal protein, and lentils keep the stew satisfying and nutrient-dense. It’s perfect for weeknight dinners, packing lunches, or serving as a comforting main on chilly weekends.
"Hearty, earthy, and easy — this stew became my go-to for quick weeknight dinners. The mushrooms make it feel indulgent without the work."
Reasons to try it now:
- Ready with basic pantry staples.
- Low hands-on time—mostly simmering.
- Flexible: works with different lentil types and seasonal vegetables.
- Kid-friendly once seasoned to taste.
How this recipe comes together
Step-by-step overview:
- Sauté your aromatics (onion, carrots, celery) in olive oil until soft—this builds the base flavor.
- Add garlic and mushrooms, cook until mushrooms release their liquid and begin to brown for depth.
- Stir in lentils, broth, thyme, cumin, salt, and pepper.
- Bring to a boil, then simmer 30–40 minutes until the lentils are tender and the stew thickens.
- Finish with a taste adjustment and serve warm.
This short roadmap helps you scan the process quickly before cooking.
What you’ll need
- 1 cup lentils (brown or green work best for this timing; use red lentils if you want a creamier, faster-cooking stew but reduce simmer time)
- 2 cups mushrooms, chopped (button, cremini, or a mix)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth (low-sodium recommended)
- 1 teaspoon thyme (dried or 1 tbsp fresh)
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Substitution notes:
- Swap olive oil for avocado or sunflower oil.
- If you prefer smokiness, add 1/2 teaspoon smoked paprika.
- For extra umami, a splash of soy sauce or 1 tsp miso dissolved in the broth works well.
Directions to follow
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.
- Stir in the minced garlic and chopped mushrooms. Cook another 5 minutes, letting the mushrooms release and then reabsorb their liquid; brown them lightly for more flavor.
- Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 teaspoon thyme, 1 teaspoon cumin, and salt and pepper to taste. Stir to combine.
- Bring the stew to a boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes, or until the lentils are tender and the stew has thickened. Stir occasionally and add a little extra broth if it becomes too thick.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness. Serve warm.
Best ways to enjoy it
This stew is versatile—here are serving ideas:
- Ladle over buttered crusty bread or serve with thick slices of toasted sourdough for dipping.
- Spoon over cooked brown rice, quinoa, or soft polenta for a hearty bowl.
- Serve alongside a simple green salad or roasted Brussels sprouts for a complete meal.
- Garnish with fresh parsley, a drizzle of olive oil, coconut yogurt, or toasted pumpkin seeds for texture.
How to store & freeze
- Refrigerator: Cool the stew to room temperature (within 2 hours), transfer to airtight containers, and refrigerate for 3–4 days.
- Freezing: Portion into freezer-safe containers or heavy-duty freezer bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium-low, adding a splash of water or broth if too thick. Heat to at least 165°F (74°C) when reheating for safety.
- Safe handling: Don’t leave the stew out more than 2 hours. For faster cooling, divide into shallow containers.
Pro chef tips
- Brown the mushrooms well. Let them sit in the pan without stirring for a couple minutes to develop color—that Maillard flavor elevates the stew.
- Toast the cumin briefly in the pot before adding liquids to release aromatic oils.
- Rinse lentils under cold water and pick out any debris. No soaking needed for brown/green lentils.
- If you want a creamier texture, mash a cup of the cooked stew against the pot side and stir back in, or stir in 1/2 cup coconut milk at the end.
- Avoid over-salting before the stew reduces—flavors concentrate as it simmers.
- For extra depth, deglaze the pot with 1/4 cup dry white wine or a splash of balsamic vinegar after cooking mushrooms.
Creative twists
- Potato & Root Veg: Add diced potatoes or parsnips with the lentils for a heartier, chunky stew.
- Leafy Greens: Stir in chopped kale or spinach in the last 5 minutes of cooking.
- Spiced Version: Add 1/2 tsp smoked paprika and 1/4 tsp cayenne for warmth.
- Italian Twist: Swap cumin for rosemary and oregano, and finish with a handful of chopped tomatoes.
- Make it creamy: Blend half the stew and return it to the pot, or add coconut milk for a silky finish.
- Grain-free option: Serve over cauliflower rice or enjoy on its own.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 10–15 minutes (chopping and sautéing). Simmer time is 30–40 minutes, so plan roughly 45–60 minutes total.
Q: Can I use red lentils instead?
A: Yes, but red lentils break down and become mushy faster (15–20 minutes). Use them if you want a thicker, stew-like texture and reduce simmer time.
Q: Is this gluten-free?
A: Yes—ingredients listed are naturally gluten-free. Check your vegetable broth and any added sauces for gluten-containing additives if you need strict gluten-free.
Q: How do I thicken the stew if it’s too thin?
A: Simmer uncovered to reduce liquid, mash some cooked lentils into the pot, or stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) and simmer until thickened.
Q: Can I make this in a slow cooker or Instant Pot?
A: Slow cooker: Sauté aromatics first, then add all ingredients and cook on low for 6–8 hours. Instant Pot: Sauté using the Sauté mode, then pressure cook for 10–12 minutes with natural release.
Conclusion
If you want more variations or inspiration for vegetable-forward stews, check this Mushroom Stew with Lentils & Potato (Vegan!) – The Garden Grazer for a potato-forward take, or explore the broader Easy Vegetable Stew Recipe – Midwest Foodie for adaptable techniques and mix-and-match ideas.
Vegan Lentil Mushroom Stew
Ingredients
Base Ingredients
- 1 cup lentils (brown or green) Use red lentils for a creamier texture but reduce the simmer time.
- 2 cups mushrooms, chopped (button, cremini, or a mix)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Low-sodium recommended.
- 1 teaspoon thyme (dried or 1 tbsp fresh)
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil Can be swapped for avocado or sunflower oil.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.
- Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes, letting the mushrooms release and then reabsorb their liquid.
- Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 teaspoon thyme, 1 teaspoon cumin, and salt and pepper to taste. Stir to combine.
Cooking
- Bring the stew to a boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes, or until the lentils are tender and the stew has thickened.
- Stir occasionally and add a little extra broth if it becomes too thick.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness. Serve warm.
