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Easy Vegan and Gluten Free Lentil Mushroom Stew Recipe
5 from 2 votes

Lentil Mushroom Stew

This lentil stew is fall comfort food, and having your mashed potatoes done from your prep makes it comes together so easily! If you don’t like mushrooms you can substitute them by adding an extra 1 cup of carrots and 1 cup of frozen green peas.
Course Dinner
Cuisine American
Keyword lentil, Mashed Potatoes, Mushroom, Stew
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Fraîche


For the Mashed Potatoes:

  • 2 lbs russet potatoes (peeled)
  • 1/4 cup melted butter (or vegan butter)
  • 1/4 cup heavy cream (or cashew cream)
  • salt and pepper to taste

For the Stew:

  • 1 tablespoon butter (or vegan butter)
  • 1 ½ cups diced yellow onion
  • 3 cloves garlic (crushed)
  • 8 cups thick sliced mushrooms (brown or white)
  • 2 cups sliced carrots (peeled)
  • 2 tablespoons flour
  • 540 mL can lentils (drained and rinsed)
  • 2 cups stock
  • 1 tablespoon soy sauce
  • salt and pepper to taste


For the Mashed Potatoes:

  1. In a large pot, add the potatoes and fill with salted water until they’re covered. Bring to a low boil and cook until your potatoes are soft and can be easily pierced with a fork. Prepare the stew while the potatoes cook.

  2. Drain the cooked potatoes and mash with a potato masher, ricer or hand held electric mixer. Stir in the butter and cream. Season with salt and pepper to taste, cover and set aside.

For the Lentil Stew:

  1. While the potatoes cook, make the stew. In a large frying pan on medium heat add the butter and heat until melted. Add the diced onion and cook until soft and translucent, 4-5 minutes. Add the crushed garlic to the pan and cook until fragrant, about 1 minute. Add the mushrooms to the pan and cook 5-7 minutes until they begin to soften. Add the carrots and continue to cook for another 5-7 minutes, stirring occasionally.

  2. Sprinkle the flour in the pan and stir, cooking for 1 minute. Add the lentils, stock, and soy sauce. Bring the stew to a simmer and cook until it has thickened. Season with salt and pepper to taste.
  3. While the stew simmers heat the mashed potatoes if needed (heat in the microwave, on the stove, or in the oven adding additional butter or milk as needed to loosen). Serve the stew over the mashed potatoes and enjoy!