Portobello Mushroom & Potato Stew with Lentils

Warm & comforting Vegan Potato Lentil Stew with hearty Portobello mushrooms! Richly flavorful and packed with satisfying plant-based nutrients. (Vegan, gluten-free, oil-free.)

Let's get our comfort food on! This hearty, satisfying stew is like a warm hug in a bowl. It combines chunky carrots & potatoes with lentils and tender mushrooms... all swimming in a rich, savory broth.

This recipe is similar to my Rustic Lentil & Potato Soup but I wanted to post this tasty variation as well. The lentil-mushroom-potato combination is one of my favorites; especially when the weather is chilly.

However, if you're not a fan of mushrooms, simply omit them and add extra lentils (using about 3/4 cup to 1 cup total). We love that variation as well.

This is a great meal for leftovers as I find the flavors are just as good (if not better) the next day after they've had a chance to blend and intensify. Hope you enjoy as much as we do!

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5 from 5 votes

Portobello Mushroom & Potato Stew with Lentils

This warm, comforting stew is richly flavorful and packed with satisfying plant-based nutrients. Great for a chilly night!

AuthorKaitlin - The Garden Grazer

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

CategoryMain Dish, Soup

CuisineGluten-Free, Oil-Free, Vegan

Servings5 medium bowls

Ingredients

US Customary - Metric

• 1 onion
• 1 large carrot
• 3 medium gold potatoes (about 1 lb.)
• 2 large portobello mushrooms (or 8 oz. cremini/button)
• 1/2 cup green/brown lentils
• 4 cups vegetable broth
• 3 Tbsp. tomato paste
• 2 Tbsp. tamari
• 2 tsp. garlic powder

Optional:

• Fresh parsley for serving
• Spinach or kale, to stir in at the end

Cook ModePrevent your screen from going dark

Instructions

• Dice onion and carrot. Cut potato into 1/2-inch to 3/4-inch cubes. Slice portobello mushrooms.
• In a stockpot over medium-high heat, sauté onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil sauté method, adding more liquid as needed.)
• When onions are translucent, add garlic powder, carrots, potatoes, and mushrooms. Stir and sauté for 2 minutes.
• Add 4 cups broth, tomato paste, and tamari. Rinse lentils well and add to pot.
• Increase heat to bring to a light boil.
• Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are cooked through.
• Salt/pepper to taste as needed (or add more tamari). Garnish with fresh parsley before serving if desired.

Notes

Additions/variations: leeks, celery, spinach/kale, bay leaves (remove before serving) or other herbs like thyme, rosemary, parsley, etc.

This is a great meal for leftovers as it tastes even better the next day as the flavors blend & intensify.

If you're not a fan of mushrooms, simply omit and increase lentils to about 3/4 cup or 1 cup (depending on desired thickness).

Nutrition Per Serving (Estimate)

Calories: 194 kcalCarbohydrates: 40 gProtein: 9 gFat: 1 gSaturated Fat: 1 gPotassium: 932 mgFiber: 10 gSugar: 6 gVitamin A: 2574 IUVitamin C: 25 mgCalcium: 35 mgIron: 3 mg

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Enjoying this vegan potato lentil stew? Also check out:

• 30 Minute Hearty Vegan Chili
• Vegan Corn & Potato Chowder
• Smoky Split Pea & Sweet Potato Soup

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try - your feedback is always very appreciated. Thank you!)