Try this vegan lentil stew that is chock full of vegetables and protein from the lentils and mushrooms. A warm and comforting meal that is sure to be a hit at the dinner table.
This delicious recipe combines the earthy flavor of mushrooms with protein and fiber-rich lentils, creating a nutritious and filling meal that's perfect for any occasion.
Add more stew to your meal plan with this vegan Moroccan stew recipe. It's filled with rich flavor.
- Olive oil
- Vegetable stock
- Nutritional yeast
- Fresh thyme
- Vegan butter
- Soy milk
In a large skillet with a thick bottom, melt vegan butter or heat olive oil. Sauté onions and carrots over medium-low heat for 5 minutes.
Increase heat to medium and add mushrooms. Cook for 8-10 minutes until no liquid remains. Stir in garlic and cook for 1 minute.
Combine mushrooms, vegetables, and lentils. Season with thyme and nutritional yeast. Mix in cornstarch.
Pour vegetable stock, reduce heat, and cover. Stir occasionally and cook for 20-25 minutes until lentils are tender. Add more stock if needed.
Finish with a bit of vegan butter and soy milk for creaminess.
Serve your stew alone, or over a bowl of potatoes, rice, or noodles.
Want to make some changes to this vegan lentil stew recipe? No worries, there are lots of options depending on your diet and personal taste. Some simple ideas for ingredient substitutions:
- You can substitute any other oil of your choice, such as avocado oil, coconut oil, or sunflower oil
- Use any type of lentils you prefer, such as green, brown, or black lentils.
- If you don't have a shallot, you could use a small white onion or even green onion instead
- You can substitute other root vegetables, such as parsnips, sweet potatoes, or turnips
- Use garlic powder in place of fresh garlic
- You can use any type of mushrooms you prefer, such as button mushrooms, portobello mushrooms, or cremini mushrooms.
- Use mushroom stock instead of vegetable
- You could use other herbs, such as rosemary, sage, or oregano.
- Use arrowroot powder or tapioca starch instead of cornstarch
- You can use any type of non-dairy milk you prefer, such as almond milk, oat milk, or coconut milk.
With these substitutions, you can customize the recipe to your liking and make it work with the ingredients you have on hand.
While the substitutions above work great for giving this recipe something unique, you'll find the ideas below also add more flavor or a variation that you may enjoy.
- You could add other vegetables, such as bell peppers, celery, or green beans
- Make it spicier by adding cayenne pepper or chili powder
- Make it more flavorful by adding some white wine or a splash of balsamic vinegar
- Garnish the stew with fresh herbs, such as parsley or cilantro
This vegan lentil stew with mushrooms can be stored in an airtight container in the refrigerator for up to three days.
You can also freeze this soup for up to two months. To do so, let it cool down completely then transfer it into a freezer-safe container or bag. I recommend storing in 1-cup portions to make it easier to thaw and reheat.
When ready to eat, thaw overnight in the refrigerator and reheat on the stovetop or in a microwave before serving.
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The key to making a delicious vegan lentil stew is to make sure you cook the vegetables properly. Make sure they are cooked through, but not mushy. If they are overcooked, they will become soggy and lose their flavor.
This recipe takes a little less than 1 hour from start to finish. If you use already cooked lentils, this time can be cut down by 15 to 20 minutes.
This is a recipe that is full of vegetables and protein. It's easy to serve this all by itself. However, I recommend pairing it with a salad and roti or naan.
Need more soups in your menu? Whether you want a traditional recipe or a spin on a classic, below are a few family favorites to consider.
What do you serve alongside stew? This recipe has warm flavors and is perfect for pairing with the recipes below. Bookmark your favorites.
Vegan Lentil Stew with Mushrooms
- 2 tablespoon vegan butter
- 2 tablespoon olive oil
- ½ large carrot chopped
- 1 large shallot chopped
- 150 g 5 oz mushrooms of choice (we used shimeji mushrooms)
- 2 garlic cloves minced
- 1 ½ cup dry lentils rinsed and dried
- 2 thyme sprig leaves
- 2 tablespoon nutritional yeast
- 1 ½ teaspoon cornstarch
- 4 cups vegetable stock
- 3 tablespoon soy milk
- Heat vegan butter or olive oil in a large skillet with a thick bottom. Sauté onions and carrots on medium-low heat for 5 minutes.2 tablespoon vegan butter, 2 tablespoon olive oil, ½ large carrot, 1 large shallot
- Increase heat to medium and add mushrooms. Cook for 8-10 minutes until liquid evaporates. Stir in garlic and cook for 1 minute.150 g 5 oz mushrooms of choice (we used shimeji mushrooms), 2 garlic cloves
- Combine mushrooms, vegetables, and lentils. Season with thyme and nutritional yeast. Mix in cornstarch until well combined.1 ½ cup dry lentils, 2 thyme sprig, 2 tablespoon nutritional yeast, 1 ½ teaspoon cornstarch
- Add vegetable stock, reduce heat, and cover. Cook for 20-25 minutes, stirring occasionally, until lentils are tender and slightly falling apart. Add more stock if needed.4 cups vegetable stock
- Make the stew creamy and rich by incorporating butter and milk.3 tablespoon soy milk
- Save time by preparing lentils in large batches then portioning them into 1 cup bags and freezing. This cuts back on the cooking time for this soup.
- Replace the vegetables with your own preferred options including zucchini, squash, or different mushrooms.
Check out our top tips for food safety. Make sure you always keep everything sanitary when preparing meals at home!
- Always sanitize countertops, cutting boards, utensils, and cookware thoroughly between each use.
- Wash your hands in warm soapy water, rubbing for at least 20 seconds before rinsing. Remember, "FROG" means friction rubs off germs.
- After serving food, allow it to cool, then place it into the refrigerator or proper storage immediately. Food should be at room temperature for no more than 2 hours for safety.