This Easy Lentil & Mushroom Stew is so delicious and full of robust flavor and umami goodness. Lentils and mushrooms make it a hearty comfort food meal that is perfect served with mashed potatoes or vegan-buttered noodles.
You know those days when you want a warm hug in food form? This meal is it! I love this super flavorful stew that comes together in around 30 minutes (definitely a shortcut stew!). It’s made with simple pantry seasonings that come deliciously for deep, earthy flavor in little time.
Lentils and mushrooms are one of my favorite combinations and when cooked together with these yummy seasonings and hearty sauce, it’s a total win! This Easy Lentil & Mushroom Stew makes a wonderful meatless meal that you will want to enjoy all year round.
Tips for Making this Easy Lentil & Mushroom Stew
This recipe uses cooked lentils. You can either use canned (and drained) lentils, or cook them from dry according to package directions. Options are green, brown, black lentils. Red lentils aren’t the best option for this dish. They’ll break down and get too creamy, and they won’t hold their shape.
The fresh herbs add great flavor here, but you can feel free to substitute 1/4 tsp dried dill and 1 tsp dried parsley, and you can omit the fresh thyme if needed.
Other Delicious Stew & Comfort Food Recipes
Easy Lentil & Mushroom Stew
- 1 yellow onion
- 2 tbsp vegan butter
- 2 tsp avocado oil
- 8 oz. mushrooms
- 1 tsp each kosher salt, pepper, dried tarragon, dried basil, dried oregano
- 1.5 tsp each garlic powder and paprika
- 1/4 tsp each ground sage and ground thyme
- 2 tbsp flour
- 2 cup vegetable broth
- 2 cup cooked lentils*
- 2 tsp vegan Worcestershire sauce
- 1 tbsp each fresh dill and parsley
- 4 sprigs fresh thyme
- Preheat a large pan on medium heat. Slice the onions and add them to the pan, along with the vegan butter and avocado oil. Stir and let cook while you slice the mushrooms and add those to the pan. Stir and cook for 7 to 8 min, stirring periodically.
- To finish the stew, add all the dried seasonings, stir, and cook another minute. Add the flour, stir, then add the vegetable broth. Stir well and bring to a gentle simmer, then add the cooked lentils. Stir and cook another 2 to 3 min as the sauce thickens. Finely chop the dill and parsley.
- Serve the stew with masted potatoes or noodles and top with the fresh herbs.