Name: Portobello Mushroom & Potato Stew with Lentils
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; Fresh parsley for serving; Spinach or kale, to stir in at the end

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

Vegan mushroom potato lentil stew in a bowl with spoon

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.

Bowl of vegan potato stew with mushrooms and lentils

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!

Come join The Garden Grazer on Instagram and 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!)

Vegan Potato Stew in a bowl with carrot, mushroom, and lentils

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5 from 2 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!

Author: Kaitlin – The Garden Grazer

Prep Time:20 minutes

Cook Time:30 minutes

Total Time:50 minutes

Category: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings:5 medium bowls

Ingredients

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

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, saute onion for 6-7 minutes. (I use 3 Tbsp. broth/water for no-oil saute method, adding more liquid as needed.)
When onions are translucent, add garlic powder, carrots, potatoes, and mushrooms. Stir and saute 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)

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Enjoying this vegan mushroom potato stew? Also feel free to check out the 30 Minute Hearty Vegan Chili, Vegan Corn & Potato Chowder, or Smoky Split Pea & Sweet Potato Soup!