Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 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 and 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 and Sauces
- 2 tablespoons flour
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Legumes
- 1 cup uncooked split red lentils
Instructions
- Heat the oil: Warm 3 tablespoons of olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté vegetables: Add diced onion, sliced carrot, and sliced celery with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 8 minutes to soften the vegetables and build flavor.
- Add mushrooms and herbs: Stir in halved baby Bella mushrooms, thinly sliced garlic, dried thyme, oregano, sage, and a few pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until mushrooms release their moisture and start to brown.
- Incorporate flour: Sprinkle 2 tablespoons of flour over the mixture and stir well to evenly coat all ingredients. Cook and stir for 1 minute to remove 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 lift any browned bits. This adds rich, deep flavor to the stew.
- Add remaining ingredients: Stir in halved baby yellow potatoes, uncooked split red lentils, tomato sauce, vegetable broth, and bay leaves. Season with additional salt and pepper.
- Simmer: Bring the stew to a gentle simmer over medium-high heat, stirring occasionally to prevent lentils from sticking to the bottom of the pot.
- Cook until tender: Reduce heat to low and let the stew simmer gently for 10 to 15 minutes, or until potatoes are fork-tender and lentils are cooked through. Adjust seasoning with salt and pepper as needed.
- Serve: Remove bay leaves, garnish with fresh parsley if desired, and serve the hearty mushroom stew hot, optionally over or alongside mashed potatoes. Enjoy your flavorful vegan meal!
Notes
- You can substitute baby Bella mushrooms with cremini or button mushrooms if preferred.
- If you want a thicker stew, let it simmer a bit longer or add an extra tablespoon of flour at step 4.
- This stew keeps well in the fridge for up to 4 days and also freezes beautifully for up to 3 months.
- For a richer flavor, consider adding a splash of vegan Worcestershire sauce or smoked paprika.
- Red lentils cook quickly and break down to help thicken the stew, making it naturally creamy without dairy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
