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

Warm and comforting Vegan Potato Lentil Stew with hearty Portobello mushrooms! So rich and flavorful, plus packed 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 like a warm hug in a bowl.

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

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.

Bowl of vegan potato stew with mushrooms and lentils

Ingredients for Potato Lentil Stew

For this recipe you will need:

Yellow onion
Carrot
Gold potato
Portobello mushroom: Or you can also substitute other mushrooms if portobellos are not available.
Green/brown lentils
Vegetable broth
Tomato paste
Tamari: Or soy sauce.
Garlic powder

However, if you do not care for mushrooms, simply omit and add extra lentils (using about 3/4 cup to 1 cup total). We love that variation as well.

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

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

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

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

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