Vegan Mushroom & Lentil Stew

This Vegan Mushroom & Lentil Stew is Super Satisfying

Here’s a vegan mushroom and lentil stew that I hope you’ll love.

It’s so good and so easy to make.

This stew is hearty and filling, with loads of mushrooms, lentils, veg and herbs. It’s also naturally gluten free, vegan, low in fat and high in fibre. This is a great meal to make when you’re feeling a bit run down, and you need to feel good again!

Mushroom & Lentil Stew

  • Servings: 2
  • Difficulty: easy
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    For the Mushroom & Lentil Stew:
  • 150g mushrooms, sliced
  • 70g leeks, washed and sliced
  • 2 tbsp curry paste
  • 60g red lentils, rinsed and drained
  • 400g tin chopped or plum tomatoes
  • 250ml water
  • salt & pepper
  • To Serve:
  • handful of fresh herbs, eg coriander
  • drizzle of olive oil


  1. Heat a pan up on a medium to high heat and add the curry paste, leeks and mushrooms. Fry for around 5 minutes, then add the lentils, tinned tomatoes and water (you can fill the empty tomato tin with water to wash out the tin) and stir well to incorporate.
  2. Add salt and pepper to taste and leave to simmer for about 10-15 minutes over a low-medium heat (add a small amount of water if it becomes too dry).
  3. Pour into 2 bowls, top off with some olive oil and fresh herbs, and enjoy.

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