Comforting Vegan Lentil and Root Vegetable Stew

This hearty vegan stew is full of flavour, simple to prepare and slimming-friendly — the perfect comfort food for chilly days. It combines mushrooms, carrots, squash and lentils in a rich, aromatic broth that freezes and reheats beautifully.

You might also enjoy my Creamy Vegan Chickpea Curry.

Hearty vegetable stew in a small pan with mashed potatoes on the side

This stew is thick, warming and satisfying. Sweet roasted vegetables, meaty portobello mushrooms and protein-rich brown lentils are simmered with red wine, balsamic vinegar and tomato paste to build deep flavour. It’s an excellent option for anyone eating plant-based full-time or simply wanting a fuss-free, meat-free meal.

It’s budget-friendly, great for meal prep and ideal for freezing in portions for later. Serve it on its own or spoon it over mashed potatoes or rice for a heartier plate.

Vegan stew served over mashed potatoes in blue plate

Here’s What You Will Need

Onion and Garlic: Sliced onion softens and adds natural sweetness; garlic provides the aromatic base.
Portobello Mushrooms: Meaty, umami-rich mushrooms add texture and soak up the stew’s flavours.
Tomato Paste: Concentrated tomato flavour gives the broth body and colour.
Carrots and Butternut Squash: Squash becomes tender and buttery; carrots keep a pleasant bite for contrast.
Brown Lentils: Cooked or canned brown lentils boost protein and make the stew filling.
Red Wine, Balsamic Vinegar & Vegetable Stock: Red wine adds richness (or use more stock), balsamic adds depth and the stock is the braising liquid.

Ingredients for vegan stew against white background

How To Make This Hearty Vegan Stew

Lightly oil a casserole or large skillet. Add the sliced onion with salt, pepper, dried thyme and brown sugar. Cook over low heat for about 5 minutes until the onion softens.
Add the minced garlic and sliced mushrooms, then sauté for another 5 minutes until the mushrooms begin to brown.

Pour in the red wine and balsamic vinegar and bring to a gentle simmer, scraping any browned bits from the pan. Stir in the tomato paste to combine.
Add the cubed butternut squash, chopped carrots, cooked lentils and vegetable stock. Bring back to a simmer.
Cover and cook slowly over low heat, stirring occasionally, for about 30 minutes or until the lentils and vegetables are tender. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with chopped rosemary and serve.

Vegan stew garnished with rosemary in a small pan

Recipe Notes, Tips and FAQs

Serving suggestions: Spoon the stew over mashed potatoes, rice (brown rice is excellent) or enjoy it on its own as a hearty bowl.
Storage: Leftovers keep well in the refrigerator for up to four days. Reheat thoroughly until piping hot, adding a splash of water or stock if it has thickened.
Freezing: Cool completely, portion into freezer-safe containers and freeze for up to six weeks. Thaw overnight in the fridge before reheating.
Slimming-friendly: To reduce calories, replace wine with extra vegetable stock and swap brown sugar for a low-calorie sweetener. One portion is roughly 220 calories (without sides).

Close up on vegan stew with mushrooms lentils, carrots and squash

If you try this hearty vegan stew, please leave a comment and a rating — it helps others find the recipe and I’d love to hear how yours turned out. Share your pictures on social channels by tagging the original creator.

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4.60 from 15 votes

Hearty Vegan Stew

By Lucy Parissi | Supergolden Bakes

This hearty vegan stew is full of flavour, easy to make and slimming friendly. Packed with mushrooms, carrots, squash and lentils.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Video

Equipment

Vegetable chopper
Paring knife
Garlic press
Cast iron braiser or large skillet
Spray bottle or oil mister (optional)

Ingredients

1 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
½ tbsp dried thyme
½ tbsp brown sugar (or sweetener for a slimming version)
1 tsp salt
¼ tsp ground black pepper
8 portobello mushrooms, sliced
2 tbsp tomato paste
3 carrots, cubed
1 cup (150g) butternut squash, peeled and cubed
½ cup (100g) cooked brown lentils, rinsed (canned lentils)
¼ cup (60ml) red wine (or more stock)
¼ cup (60ml) balsamic vinegar (light, not aged)
2 cups (500ml) vegetable stock (more if pan gets dry)
Fresh rosemary to garnish

Instructions

Heat the oil in a large skillet. Add the sliced onion with salt, pepper, thyme and brown sugar. Cook on low for about 5 minutes until the onion softens.
Add the minced garlic and sliced mushrooms. Sauté for 5 minutes until the mushrooms start to brown.
Pour in the red wine and balsamic vinegar and bring to a simmer. Stir in the tomato paste until combined.
Add the cubed squash, carrots, cooked lentils and vegetable stock. Return to a simmer.
Cover and simmer on low, stirring occasionally, for about 30 minutes or until lentils and vegetables are tender.
Adjust seasoning to taste, garnish with chopped rosemary and serve.

Notes

SERVING SUGGESTIONS — Serve over mashed potatoes or rice, or enjoy on its own.

HOW LONG WILL THIS STEW KEEP? — Refrigerate leftovers up to four days. Reheat until piping hot, adding a little water if needed.

FREEZING INSTRUCTIONS — Cool completely, portion into freezer-safe containers and freeze up to six weeks. Defrost overnight in the fridge before reheating.

IS THIS RECIPE SLIMMING-FRIENDLY? — Yes. Swap the wine for extra stock and use a low-calorie sweetener to reduce calories. One portion is approximately 220 kcal (without sides).

Nutrition

Nutritional information is approximate and will vary with ingredients and portion sizes.

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