Mushroom and Lentil Stew
This hearty Mushroom and Lentil Stew is an earthy and rich blend of sautéed mushrooms and French lentils. Simmered in a tomato paste and white wine sauce, the lentils and mushrooms transform into a hearty and delicious stew in under an hour. Served with a side of steamed rice or creamy polenta, this dish turns into a comforting meal for everyone to enjoy.
What is a Mushroom and Lentil Stew?
A mushroom and lentil stew is a hearty and rich dish made with sautéed mushrooms and black lentils. It’s a flavorful and savory dish made by simmering mushrooms, lentils, and vegetables in a flavorful broth. And, it is often seasoned with herbs and aromatics and made vegetarian, and/or vegan.
Mushroom and Lentil Stew
A delicious dinner. This recipe for mushroom and lentil stew is straightforward and can be cooked in one pot or a Dutch oven. We love our usual 5-star pasta dinners during the week or on weekends. But occasionally, we prefer a hearty meal without pasta and without ground meat. So, when this recipe in a magazine caught my attention, I knew I had to try it.
The result? It turned out better than expected, and my family loved it.
And, we love lentils occasionally. So satisfying and easy on the wallet. Some of our favorites include Lentil Spinach Soup, Lentil Black Bean Chili (meatless), and don’t miss our Lentil Salad with Sweet Peppers.
Plus, this recipe is versatile. You can easily serve this mushroom and lentil stew with a side of rice, as we did here, or add more broth to make it a thick, hearty soup. A great idea for reheating leftovers… we love that!
Ingredients You Will Need:
For our mushroom and lentil stew recipe, you will need the following ingredients:
- Black Lentils (or French Lentils)
- Extra Virgin Olive Oil
- Cremini Mushrooms (see my notes in recipe tips below)
- Onion
- Carrots
- Garlic Powder
- Crushed Red Pepper Flakes
- Saffron Threads
- Tomato Paste
- Dry White Wine
- Vegetable Broth
- Dried Oregano
- Grated Parmigiano-Reggiano Cheese
- Cooked Rice
How to Make Mushroom and Lentil Stew?
The recipe for this mushroom and lentil stew is pretty straightforward. First, gather all the ingredients you need for this recipe. This will help the process go smoothly and faster. Plus, our full recipe card is at the bottom. But, here’s how to make it:
First Step: Cook the Lentils: Bring a medium saucepan of water (follow the instructions on the package) to a boil and add the lentils. Cook, uncovered, until plump and tender, about 10 minutes. Drain and set aside.
Second Step: Chop the Vegetables: Meanwhile, chop your veggies and mushrooms.
Step 3: Cook the Mushrooms: Heat oil in a large Dutch oven over medium-high. Add the mushrooms, onion, carrots, and 1 teaspoon of salt. Cook, stirring occasionally, until the mushrooms begin to brown and all the liquid has been evaporated, about 10 to 13 minutes.
Step 4: Add the Aromatics: Add the garlic powder, crushed red pepper, and a pinch of saffron threads, and cook for about 1 minute, stirring. Next, add the 4 tablespoons of tomato paste, and cook, stirring occasionally, about 2 minutes.
Step 5: Add the Wine, Broth & Lentils: Pour in the wine and stir and scrape any bottom bits stuck to the bottom of the Dutch oven, and simmer the wine until it evaporates a little. Add the remaining teaspoon of salt and oregano. Pour in the vegetable broth and add the lentils and 1 cup of water. Bring to a boil, lower the heat, and simmer, uncovered until the flavors meld, about 15 to 20 minutes.
Last Step: Remove from heat and stir in the grated parmesan cheese. Taste, and adjust the seasonings if needed. Serve stew over steamed rice, or with polenta. Drizzle with some extra virgin olive oil on top. Garnish with a sprinkle of freshly chopped parsley.
FAQ’s & Recipe Tips
- Can we make it with other mushrooms? Yes, you can. You can make this recipe using white button mushrooms, oyster, and portabella, or even a mixture of different mushrooms.
- Can we omit the saffron threads if we don’t have any? Yes, you can. No worries, it will still be very flavorful.
- To avoid a watery stew, be sure to cook the mushrooms until all of their liquid is evaporated.
- What to serve it with? Serve this mushroom and lentil stew with a side of rice, quinoa, or creamy polenta. It’s delish!
- Make it Vegan! Yes, just omit the grated cheese, or use a vegan cheese if you prefer.
- How long do leftovers last? Leftovers for this mushroom and lentil stew can last up to 4 days, if kept chilled and in a sealed container.
- Make Ahead! This stew can be stored in an airtight container and in the refrigerator for up to 3 days. Reheat over low heat, thinning with some water or vegetable broth as needed.
- Can we make it creamy? Yes, you can stir in 1/4 cup of heavy cream into the stew and do this at the end, just before you are ready to serve.
- Can we freeze leftovers? Yes, be sure to allow the stew to cool completely before transferring leftovers to an airtight container and freezing. It will freeze well, and up to one month. After that, make a fresh new batch.
- If we cannot find black lentils, can we make it with any dark lentils? Yes, of course.
A Delicious Vegetarian Stew
This mushroom and lentil stew is rich and delicious. You and your family will enjoy this recipe and best of all? We love to turn the leftovers into a soup by just adding water or vegetable broth when reheating! It’s the best!
Enjoy!
Don’t forget! Your comments help us! If you make our Mushroom and Lentil Stew, let us know and leave a comment with a star⭐ rating in our recipe card below! Snap a photo and hashtag it on Instagram @2sistersrecipes, or share it on Pinterest. We love sharing what you make! … and Thank you. 🙂
More Delicious Stews
Mushroom and Lentil Stew
This hearty Mushroom and Lentil Stew is an earthy and rich blend of sautéed mushrooms and French lentils. Simmered in a tomato paste and white wine sauce, the lentils and mushrooms transform into a hearty and delicious stew in under an hour. Served with a side of steamed rice or with creamy polenta, turns this dish into a comforting meal for everyone to enjoy.
Ingredients
- 1 cup black Lentils ( or French Lentils)
- 1/4 cup extra virgin olive oil
- 1 pound ( about 5.5 cups) Cremini Mushrooms (see my notes in recipe tips below)
- 1 yellow onion - chopped
- 2 medium carrots - peeled, diced (about 1 cup)
- 1/2 tsp. of garlic powder
- 1/4 tsp. crushed red pepper flakes
- 2 tsp. kosher salt
- 4 Tbsp. tomato paste
- Pinch of saffron
- 1 cup dry white wine
- 2 + 3/4 cups vegetable broth
- 1 cup bottled water
- 1 tsp. of dried oregano
- 1/2 cup of grated Parmigiano-Reggiano Cheese, plus extra for serving
- Cooked Rice, for serving
- freshly chopped parsley, as garnish
Instructions
1. First Step: Cook the Lentils: Bring a medium saucepan of water (follow the instructions on the package) to a boil and add the lentils. Cook, uncovered, until plump and tender, about 10 minutes. Drain and set aside.
2. Second Step: Chop the Vegetables: Meanwhile, chop your veggies and mushrooms.
3. Step 3: Cook the Mushrooms: Heat oil in a large Dutch oven over medium-high. Add the mushrooms, onion, carrots, and 1 teaspoon of salt. Cook, stirring occasionally, until the mushrooms begin to brown and all the liquid has been evaporated, about 10 to 13 minutes.
4. Step 4: Add the Aromatics: Add the garlic powder, crushed red pepper, and a pinch of saffron threads, and cook for about 1 minute, stirring. Next, add the 4 tablespoons of tomato paste, and cook, stirring occasionally, about 2 minutes.
5. Step 5: Add the Wine & Lentils: Pour in the wine and stir and scrape any bottom bits stuck to the bottom of the Dutch oven, and simmer the wine until it evaporates a little. Add the remaining teaspoon of salt and oregano. Pour in the vegetable broth and add the lentils, and 1 cup of water. Bring to a boil, lower the heat, and simmer, uncovered until the flavors meld, about 15 to 20 minutes.
6. Last Step: Remove from heat and stir in the grated parmesan cheese. Taste, and adjust the seasonings if needed. Serve stew over steamed rice, or with polenta. Drizzle with some extra virgin olive oil on top. Sprinkle on top with freshly chopped parsley, as garnish.
Notes
- Can we make it with other mushrooms? Yes, you can. You can make this recipe using white button mushrooms or even a mixture of different mushrooms.
- Can we omit the saffron threads if we don't have any? Yes, you can. No worries, it will still be very flavorful.
- To avoid a watery stew, be sure to cook the mushrooms until all of their liquid is evaporated.
- What to serve it with? Serve this mushroom and lentil stew with a side of rice, quinoa, or creamy polenta. It's delish!
- Make it Vegan! Yes, just omit the grated cheese, or use a vegan cheese if you prefer.
- How long do leftovers last? Leftovers for this mushroom and lentil stew can last up to 4 days, if kept chilled and in a sealed container.
- Make Ahead! This stew can be stored in an airtight container and in the refrigerator for up to 3 days. Reheat over low heat, thinning with some water or vegetable broth as needed.
- Can we make it creamy? Yes, you can stir in 1/4 cup of heavy cream into the stew and do this at the end, just before you are ready to serve.
- Can we freeze leftovers? Yes, be sure to allow the stew to cool completely before transferring leftovers to an airtight container and freezing. It will freeze well, and up to one month. After that, make a fresh new batch.
If we cannot find black lentils, can we make it with any dark lentils? Yes, of course.
Nutrition Information:
Yield: 8 servings Serving Size: 1 serving (without the rice)Amount Per Serving: Calories: 215Total Fat: 5.5gSaturated Fat: 1.6gCarbohydrates: 30.4gFiber: 8.6gSugar: 11.3gProtein: 11.5g
Thanks for stopping by…
Have a Delicious Day! 🙂
xo anna and liz
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Weeknight Dinners Made Easy
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!