Cozy Vegan Lentil & Mushroom Stew with Sage

When the weather cools down, there’s nothing more comforting than a bowl of warm, hearty stew. This Vegan Lentil & Mushroom Stew with Sage is exactly that — nourishing, cozy, and loaded with flavor. The rich umami of mushrooms, the earthiness of sage, and the heartiness of lentils come together to create the ultimate cold-weather comfort food. Perfect for a simple weeknight dinner or for meal-prepping on the weekend, this one-pot wonder is wholesome, easy, and incredibly satisfying.

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Why You’ll Love This Vegan Lentil Stew

✅ Simple and one-pot:
This stew is made in one pot from start to finish, keeping cleanup minimal. It’s the ideal recipe for busy evenings when you want a homemade meal without the fuss.

✅ Deep, savory flavor:
The combination of mushrooms and sage creates a beautiful balance — umami, earthy, and aromatic. The flavors build as the stew simmers, making every bite comforting and full-bodied.

✅ Healthy & nourishing:
Packed with fiber, plant-based protein, and antioxidants, this stew isn’t just delicious — it’s also incredibly good for you. Lentils offer sustained energy, while mushrooms provide immune-boosting nutrients.

✅ 100% vegan and dairy-free:
Made entirely from plant-based ingredients, this stew fits perfectly into vegan, dairy-free, and even gluten-free diets (with a simple swap for the flour).

As the temperatures drop, this stew quickly becomes a staple in the kitchen — one of those cozy, hearty meals that warms you from the inside out. It also freezes beautifully, so you can store leftovers for easy lunches or dinners throughout the week.

Ingredients You’ll Need

Here’s what goes into this hearty Vegan Lentil Mushroom Stew:

Lentils:
French green lentils are perfect here — they hold their shape and have a pleasant bite. Brown lentils also work well. Avoid red lentils as they tend to break down quickly and make the stew mushy.

Mushrooms:
Cremini mushrooms (also known as baby bellas) provide rich, savory depth. You can mix in other types such as shiitake or oyster mushrooms for a more complex flavor. Aim for about 1 pound total of mushrooms.

Vegetables:
Carrots, potatoes, onions, and kale add body, texture, and nutrients. These veggies transform the stew into a balanced and filling meal.

Garlic:
Freshly minced garlic enhances the earthy, aromatic notes. If you don’t have fresh garlic, garlic powder can be substituted.

White Wine (optional):
A dry white wine, such as Sauvignon Blanc, adds a subtle brightness and depth to the broth. If you prefer to skip alcohol, replace it with extra vegetable broth.

Fresh Sage & Thyme:
Sage is the star here, lending that cozy fall aroma. Thyme complements it perfectly with gentle herbal notes. Always opt for fresh herbs when possible — they make a noticeable difference.

Vegetable Broth:
Use a good-quality vegetable broth as the base of your stew. The better your broth, the richer your final flavor will be.

Soy Sauce:
Adds umami and depth without overpowering the other ingredients.

Olive Oil & Flour:
Used to sauté and thicken the stew naturally, giving it a velvety consistency.

Lemon Juice:
A small squeeze at the end lifts the flavors and balances the earthiness beautifully.

How to Make Vegan Mushroom Lentil Stew

Step 1: Sauté the aromatics
Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking until fragrant and slightly golden, about 3–4 minutes.

Step 2: Cook the mushrooms
Add sliced cremini mushrooms and cook until they release their moisture and begin to brown. Stir occasionally to ensure even cooking — this should take around 5 minutes. The mushrooms should be soft and aromatic.

Step 3: Add the vegetables and lentils
Toss in the diced carrots, potatoes, and rinsed lentils. Sprinkle the flour over everything and stir well to coat. This helps create a thicker, richer texture as it cooks.

Step 4: Build the base
Slowly pour in the vegetable broth and wine (if using), stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, then add in the chopped sage, thyme, salt, and pepper. Taste and adjust the seasoning if needed.

Step 5: Let it simmer
Cover and reduce the heat to low. Allow the stew to simmer for about 25–30 minutes, or until the lentils and vegetables are tender and the broth has thickened slightly.

Step 6: Add the finishing touches
Stir in the chopped kale and soy sauce. Let it cook for another 2–3 minutes, just until the kale wilts.

Right before serving, squeeze in a touch of lemon juice to brighten the flavors.

Serve hot with toasted crusty bread or a side of rice. Garnish with extra fresh sage or thyme if desired.

Recipe Tips

• Use fresh herbs whenever possible. The flavor of fresh sage and thyme is much more vibrant than dried versions.
• Mix up your mushrooms. Combining different types like cremini, shiitake, and oyster mushrooms gives a rich, layered taste.
• Don’t skip the lemon. A touch of acidity at the end balances the earthy, umami flavors.
• Make it ahead. The stew tastes even better the next day as the flavors deepen overnight.
• Freeze leftovers. Portion into containers and freeze for up to 3 months — perfect for busy nights.

Variations

• Add beans: Stir in a can of white beans or chickpeas for extra protein and texture.
• Make it spicy: Add a pinch of chili flakes or smoked paprika for a gentle heat.
• Add coconut milk: For a creamier texture, mix in ½ cup of coconut milk near the end of cooking.
• Herb swap: Try rosemary instead of thyme for a stronger, woodier aroma.

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Cool completely before freezing for up to 3 months.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.

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