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savory potato mushroom lentil stew

Savory Potato Mushroom Lentil Stew

Hearty and savory stew filled with chunks of potato, mushrooms, lentils, and all cooked in a umami-filled homemade mushroom broth.

Course Main Course
Keyword one-pot recipe, potato mushroom lentil stew, vegan, vegetarian
Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 15 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

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

Potato Mushroom Lentil Stew

  • 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

Instructions

Homemade Mushroom Broth

  1. 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.

  2. 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

  1. 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.

  2. 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.

  3. 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).

  4. Serve stew topped with fresh parsley and a side of toasted crusty bread with butter. Enjoy!

Recipe Notes

*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.