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Hearty vegan lentil mushroom stew in a cream Dutch oven topped with fresh thyme and parsley

Hearty Vegan Lentil Mushroom Stew

A warm, hearty, one-pot vegan stew packed with protein-rich lentils, savory cremini mushrooms, and simple vegetables. Ready in under an hour and perfect for cozy weeknight dinners or weekly meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings 4

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 Add-Ins:

  • 1 cup chopped kale or spinach
  • 1 diced potato
  • A splash of red wine

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
  • Add garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and begin to brown.
  • Stir in tomato paste, thyme, and smoked paprika. Cook for 1 minute to bloom the spices.
  • Add rinsed lentils, diced tomatoes (with juices), vegetable broth, and bay leaf. Stir to combine.
  • Bring to a boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, or until lentils are fully tender.
  • Season generously with salt and pepper. If using kale or spinach, stir in now and cook for 5 more minutes.
  • Remove bay leaf. Ladle into bowls and garnish with fresh parsley if desired. Serve warm.

Notes

Notes and Tips

  • If the stew becomes too thick, add a splash of broth or water. If too thin, simmer uncovered for a few extra minutes.
  • Older lentils may need additional cook time. Soaking for 30 minutes beforehand helps them soften faster.
  • For extra depth, add a splash of red wine with the broth.
  • Balsamic vinegar and a small pinch of sugar can balance the flavors if your stew tastes slightly flat.

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth.
  • Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Slow Cooker Instructions

Combine all ingredients in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.

Instant Pot Instructions

Use the sauté function for vegetables and mushrooms. Add remaining ingredients. Cook on high pressure for 15 minutes, then quick release.
Disclaimer: Nutritional information is an estimate and provided for reference only. This post is for educational and informational purposes and is not intended as medical or dietary advice.