Lentil Mushroom Stew is a hearty and healthy one pot meal that is full of fiber and protein! Vegetarian and vegan friendly!

Soup season is finally here, so it was the perfect time for me to introduce you to my Lentil Mushroom Stew! While the reasons I love this stew are endless, a few are the fact that it’s budget friendly, easy to cook, and super nutritious! 

Lentils belong to the legume family and are a great source of fiber and plant based protein. They are filled with polyphenols, which have components of antioxidants. This detail is important for vegetarians because sometimes they lack iron and with just one serving they receive around 37% of the recommended daily value. 

Mushrooms are another nutrition powerhouse because of the antioxidants and nutrients they contain. Not to mention they are fat free, cholesterol free, low calorie, gluten free, and low in sodium. 

Difference in Lentils 

Red lentils are processed (split and hulled) which lead to a speedier cooking time. 

Green lentils are larger and flatter when comparing the other varieties. When cooked they normally keep their shape and texture. So that makes them great for mixing with other veggies and adding them to salads. 

French lentils are a little smaller than the standard green lentils and they have a speckled dark green look to them. Sometimes these are harder to find in the stores.

Brown lentils are great in soups and stews and have a mild flavor. 

Did you know that you can substitute lentils for chickpeas when making hummus? 

Ingredients for Healthy Lentil Mushroom Soup

extra-virgin olive oil

Veggies: onion, carrot, celery, mushrooms

Spices: salt, pepper, garlic, thyme, rosemary, parsley

Vegetable stock

Green or black lentils

red wine vinegar

Optional: low sodium soy sauce or tamari

How to Make Lentil Mushroom Stew 

You will need to use cooked lentils, so you can start those before you saute.

Using a dutch oven or large heavy bottomed pot, let it heat up over medium heat then add the oil. 

Add the diced onions, carrots, and celery. Then saute them for 2 to 3 minutes. 

Add the salt, pepper, mushrooms and saute. This will take about 5 to 10 minutes or until the mushrooms release most of their water. 

Toss in the minced garlic and let it cook for 30 seconds. 

Add some of the vegetable stock to deglaze the pot. Just scrape the bottom to remove the remaining bits. Pour in the rest of the stock, followed by the thyme, rosemary, and soy or tamari if you are using it. 

Lower the temperature to simmer for 10 to 15 minutes. 

Then add the cooked lentils and simmer for a little longer. 

Add the vinegar and parsley and serve with a crusty bread or pita! 

Ways to Serve Lentil Stew

While this stew is perfect on it’s own, you may want to serve it up with something else. It goes great with mashed potatoes or over a bed of rice. For a lower carb option, serve with cauliflower rice.

How To Store 

You can store the stew in an airtight container in the fridge for up to 7 days. To keep it longer I recommend freezing it, where it will stay fresh for up to 6 months.

If you are needing single portions or have a smaller family, I recommend storing in smaller batches so you don’t have to reheat the whole batch, it just makes it more convenient! 

More Lentil Recipes: 

• Lentil Chili
• Vegan Lentil Soup
• Lentil Bolognese
• Ground Lamb with Lentils
• Lentil Shepherd’s Pie

Lentil Mushroom Stew

Lentil Mushroom Stew is a hearty and healthy one pot meal that is full of fiber and protein! Vegetarian and vegan friendly!

4.50 from 2 votes

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Course: Main Course, Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 5

Author: Abbie

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion diced
• 1 carrot diced
• 1 celery stalk diced
• 20 ounces mushrooms whatever you like - baby bella, shiitake, gourmet blend, sliced
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• 4 cups vegetable stock
• 3 sprigs thyme
• 1 sprig rosemary
• Optional: 1 tablespoon low sodium soy sauce or tamari
• 3 cups cooked green or black lentils
• 1 tablespoon red wine vinegar
• 1/3 cup chopped parsley

Instructions

• In a large heavy bottomed pot or dutch oven over medium heat, add oil. Add onions, carrot, and celery and saute 2-3 minutes.
• Add mushrooms, salt, and pepper and saute, stirring occasionally, till mushrooms release a lot of water, 5 to 10 minutes.
• Add garlic and cook 30 seconds.
• Add ¼ cup stock and deglaze the pot, scraping up any brown bits. Add remaining stock, thyme, rosemary, and optional soy sauce and bring to a boil. Immediately lower to a simmer and cook 10 to 15 minutes.
• Add cooked lentils and simmer an additional 5 minutes. Mix in vinegar and parsley.
• Serve with crusty bread or pita.

Video

Notes

Note: Store in air tight container in refrigerator up to one week or in the freezer up to 6 months.