If you’re after a really hearty plant-based meal that can sustain you through winter, then this stew with mushrooms and green lentils is a great option. It’s got great depth of flavour and is packed with different kinds of mushrooms – all simmered in a red wine sauce.
I found the addition of green lentils added a wonderful texture to the stew, similar to what they add to my vegetarian cottage pie.
Go ahead and serve this over a generous helping of polenta or mashed potatoes and I promise, you’ll be making this all winter long.
How to Make a Lentil & Mushroom Stew
There are a few things to do in this recipe, but so much can be done simultaneously. First up, roast the fresh mushrooms.
This is the same technique outlined in my mushroom stroganoff – all you need to do is add your fresh mushrooms to a parchment-lined baking tray and then move them to a 200°C/400°F oven and roast until they’ve reduced significantly in size and are browned – about 20 minutes.
Meanwhile, go ahead and soak your porcini mushrooms. Add some dried porcini to a heatproof bowl and pour over some boiling water. Cover the bowl and allow the mushrooms to rehydrate for about 20 minutes.
Once they’ve softened, go ahead and remove them from the soaking liquid (but hold onto the liquid!) and give them a rough chop.
The final thing to do in the background is cook the lentils. Simply add some green lentils to a small saucepan and cover with water.
Cover, bring to a boil over high heat, reduce the heat and simmer for 10 minutes – or until tender. Drain them off and set aside until later.
Now, moving to the stovetop, add some olive oil to a large pot and set over medium-high heat. Once shimmering, add a finely diced carrot, celery and shallot along with a generous pinch of salt.
Cook for a few minutes, just until the veggies have softened and are beginning to take on colour.
Then, add in some minced garlic, some fresh thyme, chili flakes and some tomato paste.
Cook until fragrant before sprinkling over a bit of flour – this just thickens the sauce a bit.
Then, pour over some red wine and cook until the strong alcoholic smell has dissipated and the consistency is jammy.
Now, it’s time to add in those roasted mushrooms, rehydrated porcini mushrooms and the cooked lentils along with a can of crushed whole tomatoes, some soy sauce and the mushroom soaking liquid.
Stir all of this to combine and bring it up to a simmer. Allow the stew to simmer for about 10 minutes, just for all of the flavours to come together.
Then, taste to adjust for seasoning, adding some salt and pepper where needed. Now, all you need to do is serve!
Vegan Lentil & Mushroom Stew
Ingredients
- 600 g (20 oz) mixed mushrooms such as portobello, shitake or crimini, torn into pieces
- 15 g (½ cup) dried porcini mushrooms
- 250 ml boiling water
- 150 g (1 cup) dried green lentils
- 60 ml (¼ cup) 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 (2 tbsp) plain (all-purpose) flour
- 120 ml (½ cup) dry red wine
- 1 (400g/14oz) can whole peeled tomatoes crushed with hands
- 3 tbsp soy sauce
Instructions
- Preheat oven to 200°C/400°F. Add the mixed mushrooms to a parchment-lined baking tray. Move to the oven and roast until reduced significantly in size and beginning to brown in places, about 20-30 minutes.
- Meanwhile, add the porcini mushrooms to a heatproof bowl or measuring jug. Pour over the boiling water, cover and allow to soak for at least 20 minutes. Once tender & rehydrated, remove from the liquid (keep the liquid) and roughly chop them.
- While the mushrooms are soaking and roasting, add the lentils to a small saucepan and cover with cool water. Cover the pan and set over high heat. Bring to a boil, reduce the heat to medium-low, and simmer until tender – about 15 minutes. Drain and set aside.
- In a large saucepan or Dutch oven, add the olive oil and set over medium-high heat. Once shimmering, add the carrot, celery and shallot along with a generous pinch of salt. Cook, stirring occasionally, until the vegetables begin to brown – about 7-10 minutes.
- Add the garlic, chili flakes, thyme and tomato paste. Cook for another 2-3 minutes, just until very fragrant and the tomato paste takes on a darker colour. Sprinkle over the flour and cook for 1-2 minutes longer.
- Pour over the wine and cook until it's reduced significantly, the strong alcoholic smell has cooked off and there is a jammy consistency – about 2 minutes.
- Stir in the tomatoes, soy sauce, roasted mushrooms, porcini mushrooms, cooked lentils and the mushroom soaking liquid. Bring to a simmer and allow to simmer for 10 minutes. Taste to adjust for seasoning, adding more salt and pepper if needed. Serve.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This stew is absolutely heavenly – especially when served over some mashed potatoes or polenta. I think it’s the perfect plant-based meal for the cooler months.
Are you after a mushroom stew with lentils? Have any questions? Let me know in the comments!
