If you want a truly hearty plant-based meal to see you through the colder months, this lentil and mushroom stew fits the bill. It has rich, layered flavours from a mix of fresh and dried mushrooms, green lentils for body and texture, and a deep red-wine tomato sauce. Serve it over creamy mashed potatoes or a generous spoonful of polenta for a comforting dinner that will become a winter favourite.
How to Make a Lentil & Mushroom Stew
This recipe has several components that can be prepared at the same time: roasting fresh mushrooms, rehydrating dried porcini, and cooking the lentils. Together they create a stew with satisfying texture and concentrated mushroom flavour.
Start by roasting the fresh mushrooms. Toss torn mixed mushrooms (such as portobello, shiitake or cremini) on a parchment-lined baking tray and roast at 200°C / 400°F until they’ve reduced in size and are browned, about 20–30 minutes. Roasting concentrates their flavour and gives the stew depth.
While the mushrooms roast, rehydrate the dried porcini. Place the dried porcini in a heatproof bowl and pour over boiling water, covering the bowl and letting the mushrooms soak for about 20 minutes. Drain the porcini (reserve the soaking liquid) and roughly chop them. The soaking liquid is packed with mushroom umami and should be saved for the stew.
In another small saucepan, cook the green lentils. Cover them with water, bring to a boil, then reduce to a simmer and cook until tender, about 10–15 minutes depending on the lentils. Drain and set aside. Properly cooked lentils add a pleasant, slightly firm texture that stands up in the stew.
For the base of the stew, heat extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add finely diced carrot, celery and shallot with a generous pinch of salt. Cook until the vegetables soften and begin to brown, about 7–10 minutes—this browning builds flavour.
Add minced garlic, fresh thyme, a pinch of chili flakes and a tablespoon of tomato paste. Cook for a couple of minutes until fragrant and the tomato paste darkens slightly. Sprinkle in a little plain (all-purpose) flour and cook for another minute to remove the raw flour taste and help thicken the sauce.
Pour in dry red wine and cook until its strong alcoholic aroma has faded and the liquid has reduced to a jammy consistency, about 2 minutes. Then add canned whole peeled tomatoes, a splash of soy sauce for seasoning, the roasted fresh mushrooms, the chopped rehydrated porcini, the cooked lentils and the reserved porcini soaking liquid.
Stir everything together, bring to a gentle simmer and let the stew cook for about 10 minutes to allow the flavours to meld. Taste and adjust seasoning with salt and pepper. The finished stew should be rich and savory, with tender lentils and concentrated mushroom flavour.
Vegan Lentil & Mushroom Stew
This hearty vegan stew is packed with flavour and pairs beautifully with mashed potatoes or polenta.
Ingredients (serves 4)
- 600 g mixed fresh mushrooms (torn into pieces, e.g. portobello, shiitake, cremini)
- 15 g dried porcini mushrooms
- 250 ml boiling water (for soaking porcini)
- 150 g dried green lentils
- 60 ml extra virgin olive oil
- 2 carrots, finely diced
- 2 ribs celery, finely diced
- 2–3 shallots, finely diced
- 3 cloves garlic, minced
- ½ tsp chili flakes
- 1 tsp fresh thyme, minced
- 1 tbsp tomato paste
- 15 g plain (all-purpose) flour
- 120 ml dry red wine
- 1 can (400 g / 14 oz) whole peeled tomatoes, crushed by hand
- 3 tbsp soy sauce
Instructions
- Preheat the oven to 200°C / 400°F. Roast the mixed mushrooms on a parchment-lined tray until reduced and browned, about 20–30 minutes.
- Soak the dried porcini in boiling water for at least 20 minutes. Drain, reserve the soaking liquid, and roughly chop the porcini.
- Cook the green lentils in a small saucepan: cover with water, bring to a boil, then simmer until tender (about 10–15 minutes). Drain and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add carrot, celery and shallot with a pinch of salt and cook until they begin to brown, around 7–10 minutes.
- Add garlic, chili flakes, thyme and tomato paste. Cook 2–3 minutes, then sprinkle in the flour and cook 1–2 minutes more.
- Pour in the red wine and reduce until jammy and the alcohol smell has dissipated, about 2 minutes.
- Stir in the canned tomatoes, soy sauce, roasted mushrooms, porcini, cooked lentils and the reserved porcini liquid. Simmer for 10 minutes to blend flavours. Adjust salt and pepper to taste and serve hot.
Nutrition (per serving, approximate)
Calories: 409 kcal | Carbohydrates: 51 g | Protein: 17 g | Fat: 15 g | Fiber: 19 g
This stew is delicious over mashed potatoes or polenta and makes a wonderfully satisfying plant-based main for cool evenings.
If you try this recipe or have questions about ingredient swaps or serving ideas, leave a comment below sharing your experience.
