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Vegan Mushroom Lentil Soup (or Stew!)

a bowl full of lentil stew: delicious easy to make vegan lentil and mushroom stew
This cozy Vegan Mushroom Lentil Soup is hearty, protein-packed, and deeply flavorful — with caramelized onions, earthy mushrooms, and tender lentils simmered together in a rich, herby broth. Make it brothy for a light soup or thick and creamy for a stew-style comfort meal.
Munchyesta.com
Prep Time 15 minutes
Cook Time 50 minutes
Serving Size 4 -6 people

Ingredients

  • 2 tablespoons olive oil
  • 2 yellow onions - about 2 cups chopped small
  • 2 stalks celery - chopped
  • 4 cloves garlic - finely chopped
  • 1 lb (450g) cremini mushrooms (or mix with shiitake, oyster, or chanterelles)
  • 1/2 cup dried brown lentils
  • 2 cups spinach - fresh or frozen
  • 1 cup fresh green beans, trimmed and halved
  • 1 teaspoon ground anise seeds - or ground fennel
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon sea salt - adjust to taste
  • 1 teaspoon dried oregano - Greek or Italian
  • 2 tablespoons fresh sage - minced (or 2 teaspoons dried)
  • 1/4 teaspoon red pepper flakes - optional, adjust to taste
  • 4-6 cups vegetable broth
  • 1 cup vegan coconut cream - optional, for creamier texture

Instructions

  • Caramelize the onions:

    Heat olive oil in a large pot over medium-low heat. Add onions and cook slowly for 20 minutes until golden and caramelized. Stir occasionally to prevent sticking.
  • Add aromatics:

    Stir in celery, garlic, mushrooms, sage, red pepper flakes, anise, smoked paprika, oregano, salt, and pepper. Sauté for 10–15 minutes, until mushrooms release their juices and become tender.
  • Add lentils and spinach:

    Add lentils, spinach, green beans, and 4 cups of vegetable broth. Bring to a gentle simmer, partially cover, and cook for 30 minutes, or until lentils are soft and tender.
  • Creamy finish (optional):

    Stir in coconut cream for a rich, velvety texture. Adjust seasoning with salt and pepper to taste.
  • Serve:

    Ladle into bowls and serve warm with crusty bread, herbs, or a drizzle of olive oil.

Notes

Soup vs. Stew Tips

Here’s the best part — this recipe works beautifully as both a cozy mushroom lentil soup and a hearty vegan mushroom stew.
To make it a soup:
Use 6 cups of broth and cook covered most of the time for a lighter, brothy finish.
To make it a stew:
Use 4 cups of broth and simmer uncovered for the last 10–15 minutes to let it thicken into a rich, spoon-coating stew.
Pro Tip: It thickens naturally overnight, so even your soup version becomes a stew the next day.

Storage & Reheating

  • Refrigerate: Up to 4 days in an airtight container.
  • Freeze: Up to 3 months.
  • Reheat: Warm gently on the stovetop, adding a splash of broth or water if it’s too thick.
Pro Tip: The flavor gets even deeper the next day — perfect for meal prep or make-ahead dinners!

Variations & Add-ins

  • Mediterranean twist: Add sun-dried tomatoes, thyme, and a squeeze of lemon.
  • Curry-style: Stir in curry powder, turmeric, and coconut milk.
  • Extra protein: Add cooked chickpeas or white beans.
  • Umami boost: A splash of tamari or a spoonful of miso paste at the end.

Serving Suggestions

  • Serve with crusty bread or my Crispy Garlic Flatbreads.
  • Ladle over cooked quinoa or rice for extra heartiness.
  • Add a sprinkle of fresh herbs and a drizzle of olive oil before serving.

Notes

  • This recipe naturally thickens as it cools. If you prefer it looser, just stir in extra broth before reheating.
  • Want to turn it into a stew for guests? Use 4 cups broth and finish with coconut cream — it’s pure comfort.