Vegan Mushroom and Lentil Stew

This vegan mushroom and lentil stew is hearty and extra flavourful. The earthy tones of mushrooms pair great with the herbs and garlic mix, while the lentils add some extra texture and protein for a super nutritious, easy dinner.

If you love all things mushrooms, you're bound to fall in love with this vegan mushroom and lentil stew!

Loaded with mushrooms and packed full of protein, this stew is naturally vegan and super easy to make with canned lentils.

You can serve it with your favourite crusty bread or over mashed potatoes. The stew makes an excellent easy weeknight meal but it's also elegant and flavourful enough for date night!

Why you'll love this vegan mushroom and lentil stew

• It's packed with nutrients. The mix of veggies, mushrooms and lentils make this stew extra nutritious - you'll get a healthy dose of vitamins, protein and fibers from a single serving.
• The flavours are on point. This lentil and mushroom stew has rich earthy tones from the mushrooms, fennel and herbs, plus warming flavours from the paprika. It's definitely one of the most flavourful stews I've ever eaten.
• It's skinny yet very filling. Even though this mushroom lentil stew is quite skinny, the lentils provide loads of plant protein to make it filling.

Ingredients and substitutions

Olive oil - You can use any other type of oil here, with avocado oil and canola oil both being great choices.

Onion and celery - This veggie mix sets a delicious flavour base for this mushroom lentil stew. You can also add carrots to the mix.

Fennel bulb - Fresh fennel adds a mild anise flavour to this mushroom lentil stew. Its texture is similar to celery but a bit crunchier, and the flavour is very subtle.

Garlic - Freshly chopped garlic gives the best flavour for this stew. However, if you don't have any on hand, you can use frozen garlic instead.

Herbs and spices - A mix of fresh thyme and rosemary, smoked paprika, and dried oregano infuses this mushroom lentil soup with warming, rich flavours.

Mushrooms - I used chestnut mushrooms in this stew because they're more flavourful than closed cup or crimini. Baby Bella or portobello mushrooms are also great choices for this recipe.

Tomato paste - I only use a tablespoon of tomato paste in this recipe, so the tomato flavour doesn't overpower the herbs and fennel. You can add more if you want, or use a mix of tomato paste and chopped tomatoes.

Green lentils - Using canned lentils cuts the cooking time of this stew by about 25-30 minutes. If you don't mind waiting for the lentils to cook from scratch, you can use dry green or brown lentils in this stew.

Baby spinach - Kale or collard greens are also good options in this stew.

How to make vegan mushroom stew

Heat the olive oil in a large, deep pan or Dutch oven and add the diced onion. Sauté for 2-3 minutes until slightly softened, then add the celery and fennel and continue to cook for 5 minutes over medium heat, stirring occasionally.

Stir in the garlic, red chilli flakes, fresh thyme, fresh rosemary, smoked paprika and dried oregano and cook for another minute until fragrant.

Add the mushrooms and cook for 6-7 minutes, stirring occasionally, until the mushrooms reduce in size and there's very little liquid left.

Stir in the tomato paste, green lentils and stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 10 minutes.

Add the baby spinach and cook for another minute or two until wilted. Season to taste and serve with your favourite crusty bread.

Leftovers and storage

• This mushroom and lentil soup tastes great the next day as the flavours have more time to set.
• You can store it in the fridge for 4-5 days in an airtight container.
• Reheat the stew in the microwave or on the stovetop.

Recipe Notes and tips

• Add some baby potatoes or cubed sweet potatoes to make this mushroom lentil soup even heartier.
• Canned chickpeas or frozen green beans peas are also excellent additions to this stew.
• Add some cayenne pepper with the rest of the spices if you want your stew to be a bit more fiery.

If you liked this vegan mushroom and lentil stew, you might also like some of my other easy vegan stews:

• Ciambotta (Italian Vegetable Stew)
• Vegan Jamaican Gungo Peas Stew
• Vegan Spanish White Bean Stew
• Loubieh (Green Bean Stew)
• Smoky Chickpea and Lentil Stew

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