Hearty and savory stew filled with chunks of potato, mushrooms, lentils, and all cooked in a umami-filled homemade mushroom broth.
This Hearty Potato Mushroom Lentil Stew is filled with savory flavors and comes together all in one-pot! This is a delicious recipe paired with crusty bread and perfect for the upcoming cold fall and winter days.
Don’t come at me for this, but I much prefer stews over soups. I am a big fan of texture and chunks of veggies, so this Potato Mushroom Lentil Stew is right up my alley.
I was on a mission to make a hearty and filling stew that is 100% meat-free and perfect for cold fall and winter days. This recipe achieved that! Perfect for all you vegans and vegetarians.
I highly suggest pairing this stew with toasted warm bread slathered with butter.
How to make Hearty Potato Mushroom Lentil Stew:
Homemade Mushroom Broth
- Add olive oil to a large pot over medium-high heat. Add onion, mushrooms, and a pinch of kosher salt. Give it a stir to coat in oil. Cook for 6-7 minutes until onions are soft and golden brown. Add garlic bulb, bouillon cubes, mushroom seasoning, tamari, bay leaves, peppercorns, and water. Stir well.
- Bring broth to a boil, reduce heat to simmer, cover and simmer for 1 hour. Place a large fine mesh strainer over a wide mouthed glass jar or heat-proof container. Strain broth into the jars and discard solids. Store broth in the fridge. Use for later use or stew.
Potato Mushroom Lentil Stew
- Add olive oil to a large pot over medium-high heat. Add shallot, carrots, and a pinch of kosher salt. Give it a stir to coat in oil. Cook for 6-7 minutes until shallots are soft and translucent. Stir in garlic. Cook for 2 minutes until garlic is fragrant and has taken on a bit of color.
- Stir in paprika, fresh thyme, and mushrooms. Cook for 2 minutes to toast the spices. Stir in flour and cook for another minute to cook off raw flour taste. Deglaze pot with the balsamic vinegar.
- Add potatoes, mushroom broth, lentils, worcestershire sauce, dijon, brown sugar, and bay leaves. Stir well to combine all the ingredients. Bring to a boil, reduce heat to simmer, cover and cook for 35-40 minutes until lentils are completely cooked. Season with salt and pepper (I added ~1 ½ tsp kosher salt and ~½ tsp black pepper).
- Serve stew topped with fresh parsley and a side of toasted crusty bread with butter. Enjoy!
Why you’ll love this Hearty Potato Mushroom Lentil Stew:
Simple & easy to make. This stew is all made in one-pot and requires easy-to-find and mostly pantry-friendly ingredients. This stew does require 2 hrs of your time, but I think any good stew or soup will require a bit of patience.
Hearty & umami-filled. This stew is filling from the protein in the lentils and fiber in the potatoes. Lots of umami flavors come from the rich mushroom broth and crimini mushrooms.
Perfect fall & winter meal. I mean, who doesn’t want a warm stew to cozy up with on a cold fall or winter day?
Freezer-friendly. Cool the soup for about 20 minutes after cooking. Transfer to airtight freezer-friendly containers, leaving about 1/4-1/2″ of space to allow for expansion in the freezer. The stew can be kept frozen for up to 3 months.
Tips for making delicious Potato Mushroom Lentil Stew:
- Use homemade broth. This recipe calls for my homemade mushroom broth which is packed with flavor! I highly suggest making this for the stew OR making another homemade veggie broth recipe. Homemade broth packs a lot more flavor than store bought. However, if you’re short on time, you can purchase vegetable broth or use bouillon cubes.
- Use yukon gold potatoes over russet potatoes. Often stew recipes will call for russet potatoes, but I gold potatoes are more pillowy and soft and hold up better in stews/soups.
- Pair with bread! No stew or soup is complete without toasted crusty bread with butter on the side.
If you’re looking for more hearty soups and stews, you’ll also love this 30-minute Instant Pot Lentil Soup, this Curried Sweet Potato, Black Bean, & Quinoa Soup, and this Easy Vegan Chicken Noodle Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Hearty and savory stew filled with chunks of potato, mushrooms, lentils, and all cooked in a umami-filled homemade mushroom broth.
- 1 tbsp extra-virgin olive oil
- 1 medium yellow onion, sliced
- 1 lb. whole crimini mushrooms
- 1 garlic bulb, top of head cut off
- 3 vegetable bouillon cubes
- ¼ cup mushroom seasoning*
- 2 tbsp tamari or low-sodium soy sauce
- 2 bay leaves
- 1 tsp whole black peppercorns
- 10 cups water
- 1 tbsp extra-virgin olive oil
- 1 shallot, finely diced
- 4 carrots, peeled and chopped
- 6 garlic cloves, thinly sliced
- 1 tbsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 cup sliced crimini mushrooms
- 2 tbsp all-purpose flour
- 3 tbsp balsamic vinegar
- 1 lb yukon gold baby potatoes, halved
- 3 cups homemade mushroom broth (or sub vegetable broth)
- 1 cup brown lentils, rinsed and drained
- 1 tbsp vegan worcestershire sauce
- 1 tbsp dijon musard
- 2 tsp brown sugar
- 2 bay leaves
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Add olive oil to a large pot over medium-high heat. Add onion, mushrooms, and a pinch of kosher salt. Give it a stir to coat in oil. Cook for 6-7 minutes until onions are soft and golden brown. Add garlic bulb, bouillon cubes, mushroom seasoning, tamari, bay leaves, peppercorns, and water. Stir well.
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Bring broth to a boil, reduce heat to simmer, cover and simmer for 1 hour. Place a large fine mesh strainer over a wide mouthed glass jar or heat-proof container. Strain broth into the jars and discard solids. Store broth in the fridge. Use for later use or stew.
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Add olive oil to a large pot over medium-high heat. Add shallot, carrots, and a pinch of kosher salt. Give it a stir to coat in oil. Cook for 6-7 minutes until shallots are soft and translucent. Stir in garlic. Cook for 2 minutes until garlic is fragrant and has taken on a bit of color.
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Stir in paprika, fresh thyme, and mushrooms. Cook for 2 minutes to toast the spices. Stir in flour and cook for another minute to cook off raw flour taste. Deglaze pot with the balsamic vinegar.
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Add potatoes, mushroom broth, lentils, worcestershire sauce, dijon, brown sugar, and bay leaves. Stir well to combine all the ingredients. Bring to a boil, reduce heat to simmer, cover and cook for 35-40 minutes until lentils are completely cooked. Season with salt and pepper (I added ~1 ½ tsp kosher salt and ~½ tsp black pepper).
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Serve stew topped with fresh parsley and a side of toasted crusty bread with butter. Enjoy!
*Mushroom seasoning is essentially dried mushrooms in granule form. It is dissolved in hot water. You can find this at most Asian grocery stores or purchase off Amazon! You can also substitute with 1/2 cup dried shiitake mushrooms.
