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    Home » Recipes » Soup

    Portobello Mushroom & Potato Stew with Lentils

    Sep 27, 2020 by Kaitlin

    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.)

    Vegan mushroom potato lentil stew in a bowl with spoon

    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.

    Dry brown lentils in a glass jar with wooden spoon

    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.
    Bowl of vegan potato stew with mushrooms and lentils

    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.

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

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

    Vegan mushroom potato lentil stew in a bowl with spoon

    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
    Print Recipe Pin Recipe Comment
    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

    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

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Susan

      October 06, 2022 at 3:34 pm

      Can I use red lentils?

      Reply
      • Kaitlin

        October 08, 2022 at 7:48 am

        Hi Susan! I haven't tried this with red lentils, but I'm guessing they'd work great too. (Red lentils don't hold their shape as well as brown/green, so they would help add a thick, stew-like consistency.) Would love to hear if you give it a go! 🙂

        Reply
    2. Aracely

      March 24, 2021 at 10:14 pm

      5 stars
      I’m not really into lentils but this recipe is so extremely good!!! Thank you so much for sharing!

      Reply
      • Kaitlin McGinn

        March 31, 2021 at 9:17 am

        Great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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