This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  Delicious and vegan! Video.

This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  Delicious and vegan!

We feel like separate water droplets but we are also ocean. ~Jane Hirschfield

This Mushroom Lentil Stew is chock full of mushrooms giving it so much texture and depth.  The combination of herbs and spices creates flavors reminiscent of Italian sausage -though this stew is completely vegan!

Earthy flavored brown lentils boost protein and substance.  The onions are lightly caramelized giving rich depth.  Fennel bulb and fresh sage add delicious savory goodness. Using this flavorful vegetable broth will heighten this soup even more.

Most of the effort here is in the chopping, after that it is stirring and simmering.  I find a lot of comfort in a pot of soup simmering on the stove.  Just breathing in the fragrant aroma feels nourishing!

Mushroom Lentil Stew | Video

ingredients in stew

Ingredients in Mushroom Lentil Stew

spices

This interesting blend of herbs and spices creates an amazing synergy of flavor providing a little spice and deep complex richness to this vegan stew.

How to make Mushroom Lentil Stew

chopping onions

Step one

The onions are sliced and chopped first and added to the soup pot.  Slicing them thin will help them caramelize more thoroughly.

sautéing onions

Step two

We are going for deep flavor here and start by sautéing the onions in olive oil for about 20 minutes.   They will start to caramelize and brown lightly and smell heavenly.  Meanwhile prep the rest of the vegetables.

chopping celery, garlic and fennel

Step three

Chop fennel, celery and garlic.  Chop mushrooms roughly in small chunks.  Gather spices.

onions caramelized, adding all ingredients to onions

Step four

To the sautéed onions add the chopped fennel, celery, garlic, and chopped mushrooms.

Mix in fresh sage, red pepper flakes, anise, black pepper, smoked paprika, oregano, and salt.

sautéed stew ingredients

Step five

Saute another 15 minutes.  Stirring frequently until veggies soften and mushrooms wilt.  Add a little more olive oil if needed to keep from sticking to the pot.

adding vegetable broth and lentils

Step six

Add lentils and vegetable broth.

Simmer 30 minutes, with lid vented, until lentils are cooked through.

cooked stew

Ways to elevate

  • use homemade veggie broth
  • use a variety of fresh mushrooms
  • make sure your onions cook until softened and start to caramelize.

Variations

  • add 1 cup carrots and potato chunks in to cook with the lentils
  • add 1/2 cup cooked barley
  • serve over mashed potatoes!

This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  Delicious and vegan!

What to serve with mushroom lentil stew

Homemade Sourdough Croutons

Instant Pot Mashed Potatoes

Mashed Cauliflower with Roasted Garlic

 Cauliflower Rice!

Savory Leek Bread

This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  Delicious and vegan!

Hope you enjoy!

~Tonia

Other lentil recipes you may enjoy:

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This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  Delicious and vegan!

Mushroom Lentil Stew

  • Author: Tonia | Feasting at Home
  • Prep Time: 25 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 cups 1x
  • Category: Stew, soup, vegan
  • Method: stovetop
  • Cuisine: mediteranean
  • Diet: Vegan

Description

This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  So satisfying and vegan!


Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 yellow onions, about 2 cups chopped small
  • 2 stalks celery, chopped
  • 1 fennel bulb, chopped
  • 4 cloves garlic, finely chopped
  • 1/4 teaspoon red pepper flakes (optional-adjust to taste)
  • 1 teaspoon ground anise seeds (or use ground fennel)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt (adjust to taste)
  • 1 teaspoon dried oregano
  • 1 lb cremini mushrooms (or a mix with shiitake, oysters, chanterelles, lions mane etc.)
  • 1/2 cup dried brown lentils
  • 2 tablespoons fresh sage, minced (or 2 teaspoons dried)
  • 46 cups vegetable broth (see notes)

Instructions

  1. In a large pot, heat oil and saute onions letting them cook on low for 20 minutes while you prep the vegetables.  They should be caramelized and lightly browned.
  2. Add the chopped fennel, celery, garlic, mushrooms, sage, red pepper flakes, anise, pepper, smoked paprika, oregano, and salt.  Saute another 15 minutes.  Stir frequently until veggies soften and mushrooms wilt.  Add a little more olive oil if needed to keep from sticking to the pot.
  3. Add lentils and 4 cups vegetable broth.
  4. Simmer partly covered for 30 minutes, until lentils are soft and tender.  If needed add more broth to desired consistency.
  5. Season with salt and pepper if needed.

Notes

Stew can be kept up to four days in the fridge- a nourishing meal to have on hand.

Adjust salt to taste depending on the type of salt you use and the saltiness of the broth you use.

If you prefer a thicker stew use 4 cups of broth adding more if needed for desired consistency.

Nutrition

  • Serving Size:
  • Calories: 122
  • Sugar: 5.1 g
  • Sodium: 1018.9 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 18.5 g
  • Fiber: 3.3 g
  • Protein: 5.3 g
  • Cholesterol: 0 mg

Keywords: mushroom lentil soup, mushroom lentil stew, lentil mushroom soup, lentil mushroom stew recipe

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Comments

  1. Kind of a dumb question but – By stalks of celery, do you mean like an entire grouping of celery sticks like buy at the store? So like two entire ones of those?

    1. Hey Erin, That’s a fair question! Not the whole “head”…Just two single ribs or pieces off of the celery bunch.

  2. I love the way the fennel comes through in this dish – and so simple to make…. I don’t often use lentils, but I think that I have been converted.

  3. Just made this soup. Love the earthiness and the combination of texture and flavor. Since I recently had bought a big jar of dried mushrooms (Costco) I threw some in as well and used the soaking liquid with the broth to make it even more mushroom-ey.