Hearty Lentil Mushroom Stew

This hearty lentil mushroom stew is so warming and delicious!  Perfect for a chilly day to warm up with and fill you up without weighing you down.  It is easy to make as well, and you can be enjoying it in less than an hour!  It is a full meal with protein from the lentils and plenty of veggies, perfect with some crusty sourdough bread on the side or a salad for a satisfying dinner!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.




  1. In a large pot, combine the onion, celery, garlic, carrots, mushrooms, vegetable broth, tomato paste, red wine, salt, pepper, thyme, rosemary, and bring to a boil.  Lower to a simmer and cook for about 15 minutes.
  2. Add the potatoes and cook until they are tender, about 10-15 minutes more.
  3. Add the miso mixture, yeast and lentils and cook until the lentils are heated through.
  4. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • soup
  • Vegan
  • Vegetarian

Course Type

  • Entree
  • Soup

Skill Level

  • Beginner
  • Easy