Mushroom Stew with Lentils & Potato (Vegan!)

Ingredients

• 1yellow onion
• 454 g (1 lb)white or gold potatoes
• 2 largeportobello mushrooms
• 2 mediumcarrots
• 10 ml (2 tsp)garlic powder
• 30 ml (2 Tbsp)plain flour (gluten-free if needed)
• 15 ml (1 Tbsp)red wine vinegar
• 946 ml (4 cups)vegetable stock
• 120 ml (1/2 cup)green or brown lentils
• 45 ml (3 Tbsp)tomato purée
• 30 ml (2 Tbsp)tamari
• 10–15 ml (2–3 tsp)vegan Worcestershire sauce
• 5 ml (1 tsp)smoked paprika, Italian seasoning, bay leaves (remove before serving), fresh herbs such as thyme or rosemary
• To servefresh parsley

Instructions

1. 1

   Chop the vegetables

   Dice the onion. Cut the potatoes into cubes about 2 cm across, then cut the mushrooms and carrots into bite-sized chunks.

2. 2

   Soften the onion

   Set a stockpot over a medium-high heat and sauté the onion for 6–7 minutes. For an oil-free method, use 45 ml (3 Tbsp) of stock or water, adding more as needed.

3. 3

   Add the vegetables

   Once the onion is translucent, add the potatoes, mushrooms and carrots. Stir and sauté for 3–4 minutes.

4. 4

   Add flour and garlic

   Stir in the garlic powder and sprinkle over the flour. Cook for 1 minute, stirring.

5. 5

   Stir in vinegar

   Add the red wine vinegar, stir and heat for 20–30 seconds.

6. 6

   Add the liquids

   Add the vegetable stock, rinsed and drained lentils, tomato purée, tamari and vegan Worcestershire sauce. Stir to combine.

7. 7

   Simmer until tender

   Bring the stew to a gentle boil, then lower the heat, cover and simmer for 30–40 minutes, until the lentils and potatoes are cooked through.

8. 8

   Season and serve

   Season with salt and pepper to taste. If desired, stir in a few tablespoons of chopped fresh parsley or other herbs before serving.

What is mushroom stew with lentils?

This is a plant-based take on the familiar hearty stew: chunky vegetables and lentils cook together in a savoury broth until tender. The recipe draws on the comforting style of a slow-simmered stew without relying on meat.

Portobello mushrooms bring a substantial, savoury quality, while lentils and potatoes make the broth feel more filling. Tomato purée, tamari and vegan Worcestershire sauce deepen the flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 10g protein, 41g carbs, 1g fat.

Potatoes and lentils provide most of the carbohydrates, while the lentils also contribute protein. The recipe uses little added fat, and the mushrooms and vegetables add substance; serve it with greens or a salad for a more varied plate.

The ingredients that build flavour

Mushrooms and tamari: Portobellos add a robust, earthy note, and tamari brings saltiness and umami. Check the tamari and Worcestershire sauce labels if you need the finished stew to be gluten-free.

Tomato and vinegar: Tomato purée contributes depth, while a short heating of the red wine vinegar gives the base a brighter edge.

Flour and stock: Flour helps give the liquid body, and vegetable stock carries the seasonings through the stew. Use gluten-free flour if needed.

Cut the vegetables evenly

Potato cubes: Aim for pieces around 2 cm across so they cook through during the simmer without falling apart too quickly.

Carrots and mushrooms: Keep these in similar bite-sized chunks. Pieces of roughly even size make the finished stew easier to eat and help the vegetables cook at a similar pace.

Give the lentils time to cook

Rinse and drain the lentils before adding them to the pot. Green and brown lentils hold their shape well in a stew, but their cooking time can vary, so begin checking after 30 minutes.

Keep the pot covered at a gentle simmer for 30–40 minutes. The stew is ready when the potatoes and lentils are tender; if they need longer, continue simmering and check again.

A good texture comes from the finish

Flour step: Stir the flour through the vegetables for a full minute before adding the stock. This helps distribute it through the stew rather than leaving dry pockets.

Seasoning: Taste only after the lentils and potatoes have cooked, then adjust salt and pepper. Tamari and vegan Worcestershire sauce already contribute salt, so add extra gradually.

Fresh herbs: Parsley or other chopped herbs stirred in just before serving bring a fresh contrast to the rich broth.

What to serve alongside

Serve the stew in bowls on its own, or pair it with crusty bread for dipping. A simple green salad or steamed greens can add a fresh, crisp contrast to the soft vegetables and thick broth.

Recipe notes & tips

• Rinse and drain the lentils before adding them to the pot.
• Cut the potatoes into evenly sized cubes so they cook at a similar pace.
• Keep the heat gentle once the stew is covered to prevent it boiling hard.
• Check the lentils and potatoes at 30 minutes, then continue simmering if needed.
• Taste before adding salt because tamari and vegan Worcestershire sauce are already savoury.
• Remove the bay leaves before serving.

Variations

• Use dried herbs: Add thyme or rosemary with the other seasonings for a more herb-forward broth.
• Change the mushrooms: Use another firm mushroom in place of the portobellos.
• Choose gluten-free flour: Use a gluten-free plain flour blend if required.
• Adjust the broth: Simmer uncovered briefly at the end if you prefer a thicker stew.
• Add greens: Stir in a handful of chopped leafy greens near the end and cook until wilted.

Common mistakes to avoid

• Uneven potato cubes: Large pieces may stay firm while smaller ones break down; cut them to roughly 2 cm.
• Skipping the flour cook: Uncooked flour can leave a pasty taste; stir it through the vegetables for 1 minute.
• Boiling too vigorously: A hard boil can break up the vegetables; lower the heat to a gentle simmer.
• Adding salt too early: Tamari and Worcestershire sauce are already salty; taste the finished stew before seasoning.
• Serving lentils too soon: If they are still firm, keep simmering and check again rather than serving them undercooked.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, adding a splash of stock or water if the stew has thickened.

Frequently asked questions