Ingredients
Vegetables
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms, halved
- 6 cloves garlic, thinly sliced
- 16 oz. baby yellow potatoes, halved
Herbs & Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Liquids & Sauces
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Other
- 2 tablespoons flour
- 1 cup uncooked split red lentils
Instructions
- Heat the oil: Heat 3 tablespoons of olive oil in a large pot over medium heat to create a flavorful base for the stew.
- Sauté aromatics: Add the diced onion, sliced carrot, and celery to the pot along with pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables are tender and fragrant.
- Add mushrooms and herbs: Stir in the halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and a couple more pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until the mushrooms release their moisture and soften.
- Incorporate flour: Sprinkle in 2 tablespoons of flour and stir well to evenly coat the vegetables and mushrooms. Continue cooking for about 1 minute to eliminate the raw flour taste and help thicken the stew later.
- Deglaze the pot: Pour in the balsamic vinegar and soy sauce, scraping the bottom of the pot to loosen any browned bits. This adds depth and umami to the stew.
- Add main stew ingredients: Add the halved baby yellow potatoes, uncooked split red lentils, tomato sauce, vegetable broth, and bay leaves to the pot. Season again with salt and pepper.
- Simmer the stew: Bring the mixture to a gentle simmer over medium-high heat. Stir occasionally to prevent the lentils from sticking to the bottom.
- Cook until tender: Reduce heat to low and let the stew simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender and the lentils are cooked through.
- Season and serve: Adjust seasoning as needed with more salt and pepper. Remove bay leaves. Garnish with fresh parsley if desired, serve warm, and enjoy your comforting vegan mushroom stew!
Notes
- Use baby Bella mushrooms for a rich, meaty flavor; cremini can be a good substitute.
- Red lentils cook quickly and help thicken the stew while adding protein.
- To make the stew gluten free, substitute the flour with a gluten-free alternative or omit it and use cornstarch slurry to thicken.
- For added texture, garnish with chopped fresh parsley or green onions just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
