Portobello Mushroom & Potato Stew with Lentils

A warm and comforting vegan Potato Lentil Stew recipe with hearty Portobello mushrooms! So rich and flavorful, plus filled with satisfying plant-based nutrients. (Vegan, gluten-free, oil-free.)

This hearty, satisfying stew is so comforting on a chilly day!

It combines chunky carrots and potatoes with lentils and tender mushrooms... all swimming in a rich, savory broth.

The umami flavor reminds me of a vegan beef stew.

This is also a great meal for leftovers because I find the flavors are just as good (if not better) the next day after they've had a chance to blend and intensify.

Ingredients for Portobello Mushroom Stew

For this recipe you will simmer in a large pot:

• Yellow onion
• Carrot
• Gold potato: I like Yukon gold potatoes best for this recipe because they have a buttery flavor. But substitute white potatoes or russet potatoes if needed.
• Portobello mushroom: Or you can also substitute other mushrooms if Portobello is not available. Cremini, white button mushrooms, or shiitake mushrooms would all be great.
• Green lentils or brown lentils: These are a great source of plant-based protein, fiber, and many other nutrients. I like the earthy flavor of green or brown lentils for this recipe. I have not tested it with red lentils, but those would probably work great too.
• Vegetable broth: Be sure to use low sodium broth if desired.
• Tomato paste: This helps add a nice, rich flavor to the broth.
• Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
• Garlic powder: You could also substitute fresh minced garlic cloves instead.

Customizing

Not a fan of mushrooms? Simply omit them and add extra lentils. Use about 3/4 cup to 1 cup total depending on desired thickness.

Vegetables: You can also add leeks, celery, red pepper, spinach, kale, or your own favorite veggies.

Fresh herbs: Stir in some fresh rosemary, thyme, or fresh parsley for extra taste and aromatics. You can also add bay leaves while cooking (but be sure to remove them before serving).

Serving tip: You can even serve this stew over mashed potatoes for an ultra-comforting meal!

Storage

Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in a microwave when ready to enjoy.

For more inspiration, also browse all potato recipes or mushroom recipes.

Portobello Mushroom & Potato Stew with Lentils

A warm, comforting stew that is richly flavorful. Plus filled with satisfying plant-based nutrients. Great for lunch or dinner!

5 from 5 votes

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 medium bowls

US CustomaryMetric

Ingredients

• 1 yellow 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

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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

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

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

Omit mushrooms: 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)

Nutrition Facts

Portobello Mushroom & Potato Stew with Lentils

Amount per Serving

Calories

193

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

933

mg

27

%

Carbohydrates

 

39

g

13

%

Fiber

 

10

g

42

%

Sugar

 

6

g

7

%

Protein

 

9

g

18

%

Vitamin A

 

2595

IU

52

%

Vitamin C

 

25

mg

30

%

Calcium

 

39

mg

4

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this vegan Portobello mushroom stew recipe with lentil and potato, also check out:

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

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