This hearty, creamy mushroom lentil stew with quinoa is not only healthy and delicious, but also incredibly filling! It’s naturally gluten-free and packed with fiber and plant-based protein – a true comfort food power stew.
There are days when I have absolutely zero motivation to stand in the kitchen and cook. That’s why I love recipes where everything goes into one pot and the flavors simply come together on their own.
Especially on gray, chilly days, there’s hardly anything better for me than a big steaming pot of stew on the stove – just like this hearty lentil stew with mushrooms, quinoa, and kale.
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Why You’ll Love This Recipe
- Wholesome and nutrient-rich
Lentils and quinoa provide plant-based protein, fiber, and long-lasting satiety.
- Savory and flavorful
Mushrooms add depth and umami, while thyme and rosemary give the stew a warm, aromatic flavor.
- Creamy – without cream
Plant milk combined with almond or cashew butter creates a silky texture without making the stew heavy.
- Simple and perfect for busy days
Everything cooks in one pot. No complicated timing and minimal cleanup.
- Perfect for meal prep
The stew tastes even better the next day and can easily be prepared ahead or frozen.
Ingredient Notes
- Lentils: Brown or green lentils work best because they keep their shape during cooking.
- Quinoa: A gluten-free pseudo-grain that adds extra protein, fiber, and a slightly nutty flavor. Use white quinoa or tri-color quinoa.
- Mushrooms: Add umami and make the stew especially hearty. Use chestnuts mushrooms or another kind of your choice.
- Thyme & rosemary: These herbs give the stew warmth, depth, and a cozy flavor.
- Plant milk & cashew butter: This combination replaces cream and creates a creamy texture. I recommend a rich plant milk such as soy milk. For an even richer mushroom stew, coconut milk also works well.
- Kale or spinach: Highly nutritious and adds a beautiful color contrast to the stew.
Step-By-Step Instructions
- Step 1: Sauté the onion in a bit of water or oil for 3–4 minutes.
- Step 2: Add mushrooms, garlic, thyme, rosemary, and a pinch of salt. Cook for about 5 minutes until the mushrooms soften.
- Step 3: Rinse the lentils and quinoa. Add them to the pot along with the broth, bay leaf, salt, and pepper. Bring to a boil and simmer over medium heat for about 20 minutes.
- Step 4: Remove the bay leaf. Stir in the plant milk, cashew butter, balsamic vinegar, and chopped kale. Simmer for another 5 minutes and season with salt and pepper to taste.
More Vegan Stew Recipes
FAQ
I don't recommended it. Red lentils tend to break down during cooking and would change the texture of the stew.
Yes. Just make sure your vegetable stock does not contain any gluten-containing ingredients.
Yes. Instead of the plant milk and nut butter, you can use coconut milk. It will make the stew just as creamy and rich.
I hope you’ll give this oil-free vegan mushroom lentil stew a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Mushroom Lentil Stew with Quinoa
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings 1x
Description
This hearty, creamy mushroom lentil stew with quinoa is not only healthy and delicious, but also incredibly filling! It’s naturally gluten-free and packed with fiber and plant-based protein – a true comfort food power stew.
Ingredients
- 1 onion
- 3 garlic cloves
- 1 tsp thyme, dried
- ½ tsp rosemary, dried
- 14 oz mushrooms (400 g)
- ½ cup green or brown lentils, uncooked (100 g)
- ½ cup quinoa (100 g)
- 4 cups vegetable broth (1 l)
- 1 bay leaf
- ½ tsp paprika
- ½ - 1 teaspoon salt
- black pepper
- 1 ¼ cup unsweetened plant milk (e.g. almond or soy) (300 ml)
- 2 tbsp cashew butter (30 g)
- 2 tbsp balsamic vinegar
Instructions
- Prepare the vegetables: Dice the onion and finely chop the garlic. Clean the mushrooms and slice them.
- Sauté the vegetables: In a large pot, sauté the onion in a few tablespoons of water or a little oil for 3–4 minutes until translucent.
- Add the mushrooms, garlic, thyme, rosemary, and a pinch of salt and cook for about 5 minutes until the mushrooms soften.
- Cook the lentils and quinoa: Rinse lentils and quinoa and add them to the pot together with the broth, salt, and pepper. Bring everything to a boil, then simmer on low to medium heat for 20 minutes. Remove the bay leaf.
- Add milk, cashew butter, and greens: At the end of cooking, stir in the plant milk, almond butter, balsamic vinegar, and chopped kale. Simmer for another 5 minutes and season with salt and pepper.
Notes
The stew will thicken further as it cools. When reheating, add a little water or broth if needed.
It keeps well in the refrigerator for 4-5 days and also freezes beautifully.
Nutrition
- Serving Size: 1 von 3 Portionen
- Calories: 396 kcal
- Sugar: 10.9 g
- Fat: 9.8 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 7.1 g
- Carbohydrates: 10.9 g
- Fiber: 9.4 g
- Protein: 20.4 g
This post is also available in German (Deutsch).
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