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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!
AuthorKaitlin - The Garden Grazer
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
CourseMain Dish, Soup
CuisineGluten-Free, Oil-Free, Vegan
Servings5 medium bowls


  • 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.


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: 193 kcal | Carbohydrates: 39 g | Protein: 9 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Potassium: 933 mg | Fiber: 10 g | Sugar: 6 g | Vitamin A: 2595 IU | Vitamin C: 25 mg | Calcium: 39 mg | Iron: 3 mg