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-style beef stew.
This is a great meal for leftovers because I find the flavors are just as good (if not better) the next day after they have had a chance to blend and intensify.
Ingredients for Portobello Mushroom Stew
For this recipe you will simmer in a large pot:
- Yellow onion
- 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: Use low sodium broth if desired.
- Tomato paste: This helps add a nice, rich flavor to the broth.
- Tamari: Or soy sauce, but I use tamari for gluten-free.
- Garlic powder: You could also substitute fresh minced garlic cloves instead.
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. (Or you could even serve this dish over mashed potatoes for an ultra-comforting meal!)
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).
Store leftovers in an airtight container in the refrigerator. We find they keep for about 4-5 days. Simply reheat in a microwave.
Portobello Mushroom & Potato Stew with Lentils
- 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
- Fresh parsley for serving
- Spinach or kale, to stir in at the end
- 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.
Nutrition Per Serving (Estimate)
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