High-Protein Vegan Lentil Mushroom Stew Recipe

This vegan lentil mushroom stew packs an incredible 18 grams of protein per serving, proving that plant-based comfort food can be both satisfying and nutritious. I discovered this recipe during a particularly busy week when my teenagers were demanding “real food” but I needed something healthy and filling.

There’s something magical about the smell of sautéed mushrooms and onions filling your kitchen on a cold evening. I remember the first time I made this stew – my son actually asked for seconds before I mentioned it was vegan! The combination of earthy mushrooms, tender lentils, and aromatic herbs creates a deeply satisfying meal that proves plant-based eating doesn’t mean sacrificing flavor. In my experience, this stew tastes even better the next day, making it perfect for meal prep. You’re going to love this one!

Ingredients for Vegan Lentil Mushroom Stew

I always use green or brown lentils for this recipe because they hold their shape beautifully and provide that perfect hearty texture my family craves.

• 1 cup dried green or brown lentils (rinsed thoroughly)
• 8 oz cremini mushrooms (sliced) – I recommend baby bella for the best flavor
• 1 large onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (chopped into bite-sized pieces)
• 2 celery stalks (chopped) – My preference is to keep pieces uniform for even cooking
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil – In my experience, extra virgin gives the best flavor
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika – I usually add a bit extra for deeper flavor
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Step-by-Step Instructions

I recommend taking your time with the sautéing steps – this builds the flavor foundation that makes this stew absolutely irresistible.

Step 1: Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, cooking for 5 minutes until vegetables start to soften and become fragrant.

Step 2: Add minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until mushrooms release their moisture and develop a golden-brown color.

Step 3: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute, stirring constantly to prevent burning – this step deepens the flavor significantly.

Step 4: Add rinsed lentils, diced tomatoes with juice, vegetable broth, and bay leaf. Bring mixture to a rolling boil.

Step 5: Reduce heat to low and simmer covered for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.

Step 6: Season generously with salt and pepper to taste. Remove bay leaf before serving and garnish with fresh chopped parsley if desired.

What to Serve with Vegan Lentil Mushroom Stew

This hearty stew pairs beautifully with sides that complement its rich, earthy flavors and provide textural contrast.

High-Protein Cottage Cheese Flatbread: Perfect for soaking up every drop of the flavorful broth while adding an extra 15g of protein per serving to your meal.

Chickpea Beet and Feta Salad: This colorful Mediterranean salad adds fresh, tangy flavors that beautifully contrast the stew’s warm earthiness while boosting your plant-based protein intake.

High-Protein Greek Yogurt Bagels: These fluffy, protein-rich bagels make an excellent bread accompaniment, providing 9.5g of protein each and perfect for dipping.

Fluffy Cottage Cheese Bread: A protein-packed bread option that complements the stew’s hearty texture while adding substantial nutritional value to your meal.

High-Protein Breakfast Bowls: Transform your stew into a complete power meal by serving it alongside these customizable protein bowls for an ultimate high-protein dinner experience.

Storage & Serving Tips

Store leftover stew in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months for convenient future meals.

I recommend reheating gently on the stovetop over low heat, adding a splash of vegetable broth or water if the stew has thickened too much during storage.

Pro tip: This stew is incredibly versatile – try adding chopped kale in the last 5 minutes of cooking, or stir in a splash of red wine during step 3 for extra depth of flavor.

Conclusion

Vegan Lentil Mushroom Stew

A hearty, protein-packed plant-based stew featuring tender lentils and savory mushrooms in a rich, flavorful broth. Perfect comfort food that delivers 18g of protein per serving.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup dried green or brown lentils rinsed thoroughly
• 8 oz cremini mushrooms sliced
• 1 large onion diced
• 3 cloves garlic minced
• 2 medium carrots chopped into bite-sized pieces
• 2 stalks celery chopped
• 14.5 oz canned diced tomatoes with juice
• 4 cups vegetable broth low-sodium preferred
• 2 tbsp olive oil extra virgin preferred
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 piece bay leaf
• 1 to taste salt and pepper
• 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

• Large pot
• Cutting board
• Sharp knife

Method

 

1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, cooking for 5 minutes until vegetables start to soften and become fragrant.
2. Add minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until mushrooms release their moisture and develop a golden-brown color.
3. Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute, stirring constantly to prevent burning – this step deepens the flavor significantly.
4. Add rinsed lentils, diced tomatoes with juice, vegetable broth, and bay leaf. Bring mixture to a rolling boil.
5. Reduce heat to low and simmer covered for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
6. Season generously with salt and pepper to taste. Remove bay leaf before serving and garnish with fresh chopped parsley if desired.

Notes

Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. This stew tastes even better the next day! Try adding chopped kale in the last 5 minutes or a splash of red wine for extra depth.