Why You’ll Love This Hearty Mushroom Lentil Stew

• It’s incredibly satisfying. You won’t miss the meat for a second. The combination of lentils and mushrooms creates a deep, savory, “umami” flavor and a texture that’s substantial enough to keep you full and happy for hours.
• It’s a meal-prep dream. This stew tastes even better the next day—and the day after that. The flavors have time to meld and deepen, making it a fantastic make-ahead lunch or dinner option for a busy week.
• It’s packed with good-for-you ingredients. We’re talking fiber-rich lentils, nutrient-dense mushrooms, and a rainbow of vegetables. It’s a nourishing bowl that makes you feel good without ever feeling like a “health food” sacrifice.
• It’s wonderfully adaptable. Don’t have cremini mushrooms? Use a mix of whatever looks good. Want to add some greens? Toss in a handful of spinach at the end. This recipe is a fantastic template for using what you have on hand.

Ingredients & Tools

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 lb (450 g) cremini mushrooms, sliced (a mix with some shiitake is lovely too)
• 1 ½ cups (300 g) brown or green lentils, rinsed
• 2 tbsp tomato paste
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 6 cups (1.4 L) vegetable broth (low sodium if possible)
• 2 bay leaves
• 1 tbsp soy sauce or tamari (for that deep umami kick)
• 1 tbsp balsamic vinegar
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, a sharp knife, and a cutting board.

The quality of your broth really makes a difference here, so use one you genuinely like the taste of. And don’t skip the soy sauce and balsamic vinegar—they’re the secret weapons that add a ton of depth and balance to the stew’s flavor profile.

Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes

Before You Start: Tips & Ingredient Notes

• Don’t rush the veggie sauté. Taking the time to properly soften the onion, carrots, and celery (this is your “sofrito” base) builds a foundational sweetness that is crucial for a great stew.
• Get some color on those mushrooms. Mushrooms release a lot of water. Let them cook until that water evaporates and they start to brown nicely. This caramelization is where a huge amount of flavor comes from.
• Rinse your lentils! It’s a simple step, but it’s important to give them a good rinse in a fine-mesh sieve to remove any dust or debris. There’s no need to soak them beforehand.
• Why soy sauce and balsamic? Honestly, these two are the magic. The soy sauce adds a savory, salty depth that mimics the richness of meat-based stocks, while the balsamic vinegar provides a subtle, sweet acidity that brightens the entire dish.

How to Make Hearty Mushroom Lentil Stew

Serving Suggestions

Complementary Dishes

• Crusty bread or garlic toast — Absolutely essential for mopping up every last bit of the delicious broth. A warm, chewy baguette or a slice of sourdough is perfect.
• A simple green salad with a sharp vinaigrette — The freshness and acidity of a salad cut through the richness of the stew beautifully, creating a perfectly balanced meal.
• Creamy mashed potatoes or polenta — For the ultimate comfort food experience, serve a ladleful of this stew over a creamy, buttery base. It’s next-level cozy.

Drinks

• A medium-bodied red wine like a Pinot Noir — The earthy notes in the wine will complement the mushrooms and lentils wonderfully without overpowering them.
• A dark, malty beer like a Brown Ale — The nutty, caramel flavors in the beer are a fantastic match for the savory depth of the stew.
• Sparkling water with a twist of lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between each hearty spoonful.

Something Sweet

• A simple apple crumble — The warm, spiced apples and crunchy oat topping feel like a natural, homey follow-up to the earthy stew.
• Dark chocolate and a handful of almonds — Sometimes, after a rich meal, you just want a little something. A few squares of good dark chocolate and some nuts are the perfect, simple finish.
• Poached pears — Elegant yet simple, poached pears in a little red wine or syrup offer a light, fragrant end to the meal.

Top Mistakes to Avoid

• Mistake: Not browning the mushrooms properly. If you add the broth while the mushrooms are still watery and pale, you’ll miss out on a ton of flavor. Be patient and let them get some good color.
• Mistake: Overcooking the lentils. You want them tender, not mushy. Start checking at the 25-minute mark. They should be soft but still have a bit of texture.
• Mistake: Skipping the final seasoning. The soy sauce adds salt, but you’ll almost always need more. Taste at the end and adjust with salt and pepper—it makes all the difference.
• Mistake: Using a weak broth. Since this is a vegetarian stew, the broth is your main source of savory flavor. A bland broth will result in a bland stew. Choose a good-quality one!

Expert Tips

• Tip: For an even deeper flavor, use a mix of mushrooms. Cremini are great, but adding some shiitake, oyster, or even a few rehydrated dried porcini mushrooms (use the soaking liquid as part of your broth!) adds incredible complexity.
• Tip: Make it ahead of time. This stew is truly better the next day. Let it cool completely and store it in the fridge for up to 4 days. The flavors intensify beautifully.
• Tip: Add greens for extra nutrition. Stir in a few large handfuls of chopped kale or spinach during the last 5 minutes of cooking. They’ll wilt perfectly into the stew.
• Tip: Freeze it for a rainy day. This stew freezes exceptionally well. Portion it into airtight containers (leave some room for expansion) and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

FAQs

Can I use red lentils instead of brown or green?
You can, but the result will be quite different. Red lentils break down much faster and create a creamier, softer texture, more like a dhal or pureed soup. If that’s what you’re after, reduce the cooking time to about 15-20 minutes and expect a less chunky stew. Green or brown lentils hold their shape much better, which is ideal for this recipe.

My stew is too thin. How can I thicken it?
The easiest way is to simply let it simmer uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate. If you’re in a real hurry, you can mash a small portion of the lentils and stew against the side of the pot with your spoon and stir it back in—this will naturally thicken the broth.

Is this stew freezer-friendly?
Absolutely! It’s one of the best freezer meals. Just make sure it’s completely cooled before transferring it to freezer-safe containers. Leave about an inch of space at the top because it will expand as it freezes. It will keep well for up to 3 months.

Can I make this in a slow cooker or Instant Pot?
Yes to both! For a slow cooker, sauté the vegetables and mushrooms on the stove first (for maximum flavor), then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the veggies, then add everything else, seal, and cook on high pressure for 15 minutes, with a natural pressure release.

I don’t have soy sauce. What can I use instead?
Worcestershire sauce (check that it’s vegetarian if needed) is a good substitute. Alternatively, you can use coconut aminos, or simply add a bit more salt. The soy sauce is mainly for umami depth, so if you have a splash of vegan Worcestershire, that’s your next best bet.