Hey there, friend! Clara here, ready to share one of my all-time favorite recipes with you. Life gets hectic, I know, and sometimes it feels impossible to put a nourishing meal on the table. That’s why I am so excited to share this comforting lentil mushroom stew recipe with you. It’s packed with flavor, easy to make, and ready in about 45 minutes. If you are craving a bowl of goodness, you’ll absolutely love this iron-rich meal!
Table of contents
Table of Contents
Why You’ll Love This Lentil Mushroom Stew
You might be asking yourself, “Why should I make this lentil mushroom stew?” Well, let me tell you why this recipe is a winner:
- It’s incredibly hearty: This stew is so satisfying, you will feel full and nourished.
- It’s easy to make: Even on a busy weeknight, you can whip up this recipe without any stress.
- It’s packed with nutrients: Lentils and mushrooms are nutritional powerhouses, making this a guilt-free meal.
- It’s easily customizable: Swap out veggies or add your favorite spices to make it your own!
What Makes This Lentil Mushroom Stew Iron-Rich and Nourishing
As a busy woman myself, I know how important it is to nourish our bodies with the right nutrients. This lentil mushroom stew is a fantastic source of iron, which is essential for energy levels and overall health, especially for women and children. I want you to feel empowered and energized, and this stew is a delicious way to do just that. So let’s get cooking and nourish ourselves and our loved ones with this wholesome, flavorful meal, a delicious lunch choice!
Choosing the Best Lentils for Your Stew
When it comes to lentils, there are so many varieties, but which ones work best in this stew? I recommend using green lentils for this recipe. They hold their shape well during cooking and have a slightly peppery flavor that complements the mushrooms perfectly. Brown lentils are another good option, though they tend to become a bit softer. Red lentils, on the other hand, cook quickly and become quite mushy, so I’d avoid them for this particular stew. Texture is key, and green lentils strike that perfect balance between tenderness and firmness.
Selecting Your Mushrooms
Mushrooms add a depth of flavor and a hearty texture to this stew. I prefer using cremini mushrooms, also known as baby bellas, because of their rich, earthy taste. Button mushrooms are also a great choice and are more readily available. Other options include shiitake or oyster mushrooms for a more unique flavor profile. To prepare the mushrooms, simply slice them evenly and sauté them until they are tender and slightly browned. This brings out their natural umami and adds a delicious layer to the stew.
Comforting Lentil Mushroom Stew
Ingredients
Equipment
Method
- In a large pot, heat oil or water and sauté shallot for 2 minutes.
- Add mushrooms and coconut aminos, increase heat, and sauté 5 minutes with a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups broth. Bring to boil, then simmer for ~20 minutes, adding broth if needed.
- Meanwhile, cook potatoes in boiling water 12-15 minutes until tender, then drain and mash with salt, pepper, and almond milk or broth.
- When lentils are tender, adjust seasoning and add tomato paste if desired. Stir in 2 Tbsp mashed potatoes to thicken.
- To serve: Layer mashed potatoes in bowls, top with stew, and garnish with parsley and vegan parmesan.
Notes
Lentil Mushroom Stew Ingredients
Here’s what you’ll need to make this comforting stew:
- 1 pound yellow potatoes, peeled and quartered evenly (I left on some skin for texture)
- Sea salt + black pepper to taste
- 1-2 Tbsp olive oil (if avoiding oil, add more almond milk or vegetable broth)
- 2-4 Tbsp unsweetened almond milk or vegetable broth (for added moisture)
- 1 Tbsp water ((or avocado or olive oil))
- 1/2 cup chopped shallot
- 2 cups sliced cremini (or button) mushrooms
- 1-2 Tbsp coconut aminos
- 1 pinch each salt and pepper
- 2 Tbsp chopped fresh thyme ((or sub rosemary // use dried if fresh is unavailable))
- 2/3 cup dry green lentils ((rinsed + drained // optional: soak overnight in cool water to improve digestibility))
- 2-3 cups vegetable broth ((or store-bought))
- 1 Tbsp tomato paste ((optional))
- 2 Tbsp mashed potatoes ((recipe above // for thickness))
- Fresh chopped parsley
- Vegan Parmesan Cheese
How to Make Lentil Mushroom Stew: Step-by-Step
Alright, let’s get into the step-by-step instructions. Trust me; it’s easier than you think!
- Heat a large rimmed pan over medium heat. Once hot, add oil or water and shallot and sauté for 2 minutes, stirring occasionally.
- Add mushrooms and coconut aminos and increase heat to medium-high. Sauté for 5 minutes, stirring frequently. Add a pinch of salt and pepper.
- Add thyme, lentils, and 2 cups vegetable broth (480 ml // or the smaller end of the range if adjusting recipe size). Bring to a low boil over medium-high heat. Once boiling, reduce heat to a simmer and cook on low for about 20 minutes, adding more broth as needed if the mixture looks dry. Adding the thyme at this stage allows its aromatic oils to infuse the entire stew, creating a richer flavor.
- In the meantime, add potatoes to a large pot and cover with water so they are just submerged. Bring to a boil on high heat and cook for 12-15 minutes or until they slide off easily when pierced with a knife.
- Once tender, drain potatoes and add back to pot or a mixing bowl. Season with salt, pepper, and a bit of olive oil and mash until tender and fluffy. For added moisture in place of oil, add unsweetened plain almond milk or vegetable broth.
- Once lentils are tender, taste sauce and adjust flavor as needed, adding more salt or coconut aminos for saltiness, pepper for spice, or tomato paste for more depth of flavor (optional – we didn’t find it necessary). Turn off heat and let the mixture rest so flavors can deepen. Add the 2 Tbsp (30 g // or more as needed) mashed potatoes to the lentil mushroom stew and stir in to thicken.
- To serve, divide mashed potatoes between serving plates or bowls and top with desired amount of lentil and mushroom gravy. Garnish with fresh parsley, vegan parmesan cheese, or more thyme, if desired.
- Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. Reheat on the stovetop or in a 350 degree F (176 C) oven until hot.
Tips for the Best Flavored Lentil Mushroom Stew
Want to take your stew to the next level? Here are a few tips:
- Bloom the Thyme: Sautéing the thyme in oil (or water) for a minute before adding the other ingredients helps release its essential oils, intensifying the flavor.
- Use High-Quality Vegetable Broth: The broth is the base of the stew, so using a good quality one will make a big difference in the overall taste.
Common Mistakes to Avoid
We all make mistakes in the kitchen, but here’s how to avoid some common pitfalls with lentil stew:
- Lentils are mushy: Avoid overcooking the lentils by checking them frequently and simmering on low heat.
- Stew is bland: Don’t be afraid to season generously with salt, pepper, and other spices. Taste as you go and adjust accordingly.
- Stew is too watery: If your stew is too thin, simmer it uncovered for a bit to allow some of the liquid to evaporate. Alternatively, adding a bit of mashed potatoes will also thicken it up.
Variations and Substitutions
Want to mix things up? Here are some variations and substitutions you can try:
| Ingredient | Substitution/Variation |
|---|---|
| Thyme | Rosemary, sage, or Italian seasoning |
| Coconut Aminos | Soy sauce or tamari |
| Cremini Mushrooms | Shiitake, oyster, or portobello mushrooms |
| Vegetable Broth | Chicken broth (if not vegan) |
| Almond Milk | Any other plant-based milk or more vegetable broth |
| Tomato Paste | Sundried tomato paste |
Equipment You’ll Need
Here’s a list of essential equipment for making this recipe:
- Large rimmed pan: Amazon Link
- Large pot: Amazon Link
- Mixing bowl: Amazon Link
- Potato masher: Amazon Link
Making Lentil Mushroom Stew in a Slow Cooker
To adapt this recipe for a slow cooker, sauté the shallots and mushrooms as instructed, then transfer them to the slow cooker along with the remaining ingredients (except the mashed potatoes). Cook on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender. Stir in the mashed potatoes before serving.
Making Lentil Mushroom Stew in an Instant Pot
For the Instant Pot, sauté the shallots and mushrooms using the “Sauté” function. Add the remaining ingredients (except the mashed potatoes) and cook on “Manual” or “Pressure Cook” for 15 minutes, followed by a natural pressure release for 10 minutes. Stir in the mashed potatoes before serving.
Serving Suggestions
This lentil mushroom stew is delicious on its own, but here are some side dishes that pair well with it:
- Crusty bread for dipping
- A simple green salad
- Roasted vegetables
Storage and Freezing Instructions
Store leftovers separately, covered, up to 4 days in the refrigerator or in the freezer up to 1 month. To prevent freezer burn, make sure to store the stew in an airtight container and leave as little room as possible for air. When reheating, add a splash of broth or water if needed to restore moisture.
Frequently Asked Questions
What goes well with lentil stew?
Crusty bread, a green salad, or roasted vegetables are great accompaniments.
Is lentil stew good for you?
Absolutely! Lentil stew is packed with protein, fiber, and essential nutrients.
How do you thicken lentil stew?
Simmer uncovered to reduce liquid, or stir in mashed potatoes.
How long does lentil stew last in the fridge?
It will last up to 4 days when stored properly.
Nutritional Information
(Estimated per serving)
- Calories: 350
- Protein: 20g
- Fiber: 15g
- Iron: 30% DV
Conclusion
I hope you enjoy this hearty and comforting lentil mushroom stew as much as I do! It’s a simple, delicious way to nourish yourself and your loved ones. Now, I’d love to hear from you! What are your favorite variations on lentil stew? Leave a comment below and let me know if you have any questions or if you try the recipe! Happy cooking!
