Vegan Lentil Stew Recipe

Introduction

This hearty vegan lentil stew is a comforting and flavorful dish perfect for chilly evenings. Packed with tender lentils, earthy mushrooms, and creamy mashed potatoes, it makes a satisfying meal for any day of the week.

Ingredients

• 1 cup dry lentils
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp oil (for frying)
• 3 tbsp white wine (optional)
• 3-4 cups vegetable broth
• 2 cups mushrooms, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried oregano
• A splash of canned coconut milk (for extra creaminess)
• 1/2 tbsp cornstarch (to thicken)
• Sea salt, black pepper, and chili flakes, to taste
• Chopped pickles, to taste (optional)
• 4 medium-sized potatoes
• 1/4 cup canned coconut milk
• 1/2 tsp nutmeg
• Black pepper and sea salt, to taste

Instructions

1. Step 1: Rinse the lentils under running water. For best results, soak them in lukewarm water for at least 15 minutes, then discard the soaking water.
2. Step 2: Chop the onion, garlic, and mushrooms. Heat oil in a skillet over medium heat, then add the onion and garlic. Fry for about 3 minutes until fragrant and softened.
3. Step 3: Add the mushrooms, dried parsley, thyme, oregano, white wine (if using), balsamic vinegar, and soy sauce. Cook for another 3-5 minutes, allowing the flavors to develop.
4. Step 4: Stir in the lentils and pour in 3 to 4 cups of vegetable broth. Simmer on low to medium heat until the lentils are tender, about 20 to 25 minutes if soaked beforehand. Add more broth if you prefer a saucier stew.
5. Step 5: While the stew cooks, peel and chop the potatoes. Boil them in salted water for about 15 minutes or until tender. Drain and return to the pot.
6. Step 6: Add 1/4 cup coconut milk, nutmeg, black pepper, and sea salt to the potatoes. Mash well using a potato masher, avoiding a blender or food processor for better texture.
7. Step 7: Mix a generous splash of coconut milk with cornstarch in a small bowl. Stir this into the lentil stew and cook for 1 more minute until thickened. Adjust seasoning with soy sauce, black pepper, and chili flakes as desired.
8. Step 8: Serve the stew warm alongside the mashed potatoes. Garnish with chopped pickles and fresh herbs if you like.

Tips & Variations

• Soaking lentils reduces cooking time and improves digestibility.
• Use fresh herbs instead of dried for a brighter flavor, increasing the quantity accordingly.
• For a gluten-free option, ensure your soy sauce or tamari is certified gluten-free.
• Add chopped carrots or celery when frying onions for extra vegetable goodness.
• Swap mushrooms for your favorite variety or add a mix for richer umami taste.

Storage

Store leftover lentil stew in an airtight container in the refrigerator for up to 4 days. Keep mashed potatoes separately to maintain texture. Reheat gently on the stove or in the microwave, adding a splash of broth or coconut milk if needed to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry?

Yes, canned lentils can be used to save time. Rinse and drain them well, then add them near the end of cooking to heat through without overcooking.

Is this recipe suitable for freezing?

The lentil stew freezes well for up to 3 months. For best results, freeze the stew and mashed potatoes separately, and thaw overnight in the fridge before reheating.

Vegan Lentil Stew Recipe

Print Recipe

★★★★★

4.7 from 77 reviews

A hearty and comforting Vegan Lentil Stew featuring tender lentils, savory mushrooms, and creamy mashed potatoes, enriched with aromatic herbs and a splash of coconut milk for extra creaminess. This flavorful stew is perfect for a nutritious and satisfying plant-based meal.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Lentil Stew

• 1 cup dry lentils
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp oil (for frying)
• 3 tbsp white wine (optional)
• 3–4 cups vegetable broth
• 2 cups mushrooms, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1 tsp dried parsley
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 splash canned coconut milk (for extra creaminess)
• 1/2 tbsp cornstarch (to thicken)
• Sea salt, black pepper, chili flakes (to taste)
• Chopped pickles (optional, for garnish)

Mashed Potatoes

• 4 medium-sized potatoes
• 1/4 cup canned coconut milk
• 1/2 tsp nutmeg (or to taste)
• Black pepper, sea salt (to taste)

Instructions

1. Soak and Rinse Lentils: Rinse the dry lentils thoroughly under running water. For better texture and faster cooking, soak them in lukewarm water for at least 15 minutes, then discard the soaking water.
2. Prepare and Sauté Aromatics: While the lentils soak, chop the onion, garlic, and mushrooms. Heat oil in a skillet or frying pan over medium heat. Add the chopped onion and minced garlic and sauté for about 3 minutes until softened and fragrant.
3. Cook Mushrooms with Herbs and Liquids: Add the sliced mushrooms along with dried parsley, thyme, oregano, optional white wine, balsamic vinegar, and soy sauce or tamari. Continue frying the mixture for an additional 3 to 5 minutes to develop rich flavors.
4. Simmer Lentils in Broth: Add the soaked lentils to the skillet along with 3 to 4 cups of vegetable broth. Simmer the stew on low to medium heat, partially covered, until the lentils are tender, about 20 to 25 minutes. Add more broth if you prefer a saucier consistency.
5. Cook and Mash Potatoes: Meanwhile, peel and chop the potatoes into chunks. Place them in a pot filled with water and salt, then bring to a boil. Cook on medium heat for about 15 minutes until tender. Drain and return to the pot; add coconut milk, nutmeg, black pepper, and sea salt. Mash the potatoes using a potato masher until smooth—avoid using a blender or food processor to keep the texture right.
6. Thicken and Finish the Stew: In a small bowl, combine a generous splash of canned coconut milk with cornstarch until smooth. Stir this mixture into the lentil stew, cooking for an additional minute until the stew thickens to your liking. Adjust seasoning with more soy sauce, black pepper, and chili flakes as needed.
7. Serve and Garnish: Serve the lentil stew warm alongside the mashed potatoes. Garnish with chopped pickles and fresh herbs if desired for an added burst of flavor.

Notes

• Soaking lentils before cooking helps reduce cooking time and improves digestibility.
• Mushrooms can be substituted with other vegetables like zucchini or eggplant as per preference.
• White wine is optional but adds depth to the flavor.
• Use tamari if gluten-free soy sauce is needed.
• Adding coconut milk in both the stew and mashed potatoes enhances creaminess while keeping the dish vegan.
• The mashed potatoes should be hand-mashed to maintain a rustic texture.

Keywords: vegan lentil stew, plant-based stew, lentil recipe, mushroom stew, creamy vegan stew, coconut milk stew, mashed potatoes vegan