• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Ascension Kitchen
  • About
    • Philosophy
    • About Lauren
    • Media & Events
    • Contact
    • Terms + Conditions
  • Naturopathy Consults
  • Blog
    • Plant-Based Recipes
      • Healthy Dessert Recipes
      • Mains
      • Snacks + Sides
      • Drinks
      • Kitchen Staples
      • Breakfasts
      • Salads
      • Healthy Dressings + Condiments
      • Ayurvedic Recipes
    • Natural Health
      • Natural Remedies
      • Plant-Based Nutrition
      • Functional Foods
    • Natural Living
      • Natural beauty
      • Natural cleaning recipes
      • Essential Oils
  • Shop
  • Subscribe
    • Facebook
    • Instagram
menu icon
go to homepage
search icon
Homepage link
  • Blog
  • Plant-Based Recipes
  • Natural Health
  • Natural Living
  • Naturopathy Consults
  • Shop
  • About
  • Contact
  • Subscribe
×
Home » Plant-Based Recipes » Cozy Creamy Mushroom Lentil Stew

Cozy Creamy Mushroom Lentil Stew

Published: Mar 4, 2017 · Modified: May 27, 2018 by Lauren Glucina • Naturopath, Nutritionist

1.4K shares
  • Facebook242
Jump to Recipe Print Recipe

A rich and hearty Creamy Mushroom Lentil Stew, made with immune supportive shiitake and an abundance of fresh herbs (chives, chervil and parsley). The perfect, protein-packed meal to cozy up with on a moody, rainy evening.

Cozy Creamy Mushroom Lentil Stew on a wooden chopping board

So this was my exciting news for the morning: Disney are bringing out a new DuckTales series! Ole’ Scrooge McDuck! Launchpad McQuack! Fenton Crackshell! The nostalgia! My partner and I were watching the shorts on his phone this morning, while I was sipping coffee and he was slurping Weetbix with Milo (yes, big kid). It took us right back the ‘80s, although he wasn’t so much a fan of the new animation style (a bit too ‘Ren and Stimpy’ for his liking).

Anyway. I don’t want that new announcement to distract from today’s recipe, because it is all kinds of awesome.

My poor love has been working 15 hour days the last week. So this recipe was for him. A big, creamy, warm bowl of comfort food to enjoy hot off the stove with fresh quinoa sourdough.

What I love about this dish, is that it’s all whipped up in one pot, it fills the house with heaven’s scent itself while it bubbles away, it makes a large enough batch to freeze in smaller portions for nights where you just can’t deal with cooking from scratch, it is equally as satisfying the next morning – piled on top of toast, and, best yet, it is a nutritional powerhouse.

[bctt tweet="One-pot Cozy Creamy Mushroom + Lentil Stew - with immune-boosting shiitake. Recipe here!" username="laurenglucina"]

Two bowls of hot mushroom lentil stew with chunky bread next to them

Cozy Creamy Mushroom Lentil Stew

So what have we got in this big pot of awesomeness? Lentils make up the hearty, protein component, providing a great amount of fibre, folate and minerals such as iron, zinc, copper, manganese and phosphorus.

Red lentils tend to go quite soft once cooked (as in this Nourishing Red Lentil Rosemary Soup), whereas green and brown lentils hold their shape well – making them perfect for a hearty, chunky stew. I chose French Green lentils, pre-soaking them to reduce the cooking time.

Mushrooms, but particularly shiitake mushrooms, are full of compounds that support the immune system. In fact, shiitake, along with others such as chaga, reishi and maitake, are functional foods that are so potent they have a rich history of medicinal use for stimulating both immunity and vitality. Shiitake have a wonderful, rich and earthy taste with a chewy texture. I think they really make this dish.

A recent study found that daily consumption of cooked shiitake mushrooms over four weeks improved human immunity and decreased inflammation. Blood tests taken after the four weeks showed up-regulated immune cell function and decreases in inflammatory proteins [1]. The immune-modulating effects may be due to the mushroom’s polysaccharide (complex carbohydrate) content (specifically, glucans) [2, 3].

Other nutritional highlights include a good amount of B vitamins, and the mineral selenium.

Finally, although it is true that mushrooms contain some vitamin D, it is the in the form of ergocalciferol (D2) – much less bioavailable than cholecaciferol (D3) and thus not a reliable dietary source.

Cozy Creamy Mushroom Lentil Stew with fresh herbs scattered over the top

This stew is also jam-packed with fresh herbs: chives, chervil and parsley. I nearly went down the classic mushrooms-with-sage-and-thyme combo, but the fennel, chives, chervil and parsley seemed a bit more interesting. Fennel and the feathery chervil (French parsley) both have light aniseedy tastes. Chervil is a super delicate herb, so you need to add it fresh, right at the end of cooking, to ensure you get a hint of its subtle flavour.

Parsley – of which there is a decent amount of in this recipe – is a favourite of mine as it is so common and readily available, yet so nutrient-dense: think vitamin K, vitamin C (twice the amount of oranges!), beta-carotene (the pre-cursor to vitamin A in the body), folate, iron and potassium [4]. It is naturally packed full of antioxidants and of course, the plant pigment, chlorophyll. Fun tip: chew on parsley at the end of a meal to reduce bad breath!

Close up of a bowl of mushroom lentil stew showing sliced shiitake mushrooms

So. Much. Goodness.

I hope you love the recipe, these are my favourite kinds of dishes, these nourishing one-pot wonders.

If you make and enjoy this recipe, please leave a rating below. And better yet – leave me a comment to tell me how you got on, or just say hi – I LOVE hearing from you. Follow me on Instagram, Facebook or Pinterest to see more of my everyday recipes and wellness tips.

📖Recipe

Cozy Creamy Mushroom Lentil Stew

Cozy Creamy Mushroom Lentil Stew

Naturopath Lauren Glucina
A cozy creamy mushroom lentil stew, made with immune supportive shiitake and an abundance of fresh herbs. Serves 4.
4.34 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Stew
Cuisine French, Vegan, Vegetarian
Servings 4
Calories 405 kcal

Ingredients
  

  • ¾ cup lentils I used French green as they hold they shape nicely
  • 300 g mushrooms a super heaped breakfast bowl full – I used white, brown and shiitake
  • 2 tablespoons coconut or olive oil
  • 1 large shallot
  • 1 fennel bulb medium
  • 1 leek green tips discarded
  • 8 cloves garlic
  • 1 stick celery
  • Generous grind of freshly cracked black pepper
  • 2 bay leaves
  • 1 tablespoon white wine vinegar
  • 1 litre vegetable stock low sodium (4 cups/1 quart)
  • 1 cup coconut milk full fat, tinned
  • Small bunch fresh chives
  • Bunch of chervil
  • Large bunch parsley flat leaf

Instructions
 

  • The night before you are ready to cook (or even, the morning of), soak the lentils in ample water, then drain and rinse, and set aside.
  • Prep your vegetables: finely slice the shallot, fennel and leek. Peel and roughly chop the garlic. Chop the celery fine. Wash and slice the mushrooms, you may like to trim the woody ends off the shiitake.
  • In a large pot, heat 2 tablespoons oil, then add shallot, fennel and leek, cooking till soft and a little golden.
  • Add celery, mushrooms, lentils, pepper, bay leaves, white wine vinegar and vegetable stock. Cover and bring to a boil, then reduce to a simmer, and cook till lentils are soft, about 20-25 minutes. Remove lid, add coconut milk, and stir to combine. Turn the heat up and let the stew reduce down for another 10 minutes.
  • Once done, remove from heat, fish out the bay leaves and discard. Measure out 2½ cups of the stew – blend then re-combine (or, use an immersion stick-blender).
  • Wash the fresh herbs, finely chop the chives and roughly chop the chervil and parsley. Fold through the stew and serve.

Notes

• Save some extra chervil to decorate - pretty!
• Freeze leftovers for an easy meal when you're too tired to cook
• Have on toast for breakfast
• Use whatever herbs are in your garden - you don't have to stick with the chives/chervil/parsley combo (though I recommend) - sage and thyme will do just fine

Nutrition

Calories: 405kcalCarbohydrates: 44gProtein: 15gFat: 21gSodium: 203mgFiber: 12gSugar: 7gCalcium: 120mgIron: 7.2mg
Keyword Mushroom lentil stew
Tried this recipe?Let us know how it was!
Nutrition Facts
Cozy Creamy Mushroom Lentil Stew
Amount Per Serving
Calories 405 Calories from Fat 189
% Daily Value*
Fat 21g32%
Sodium 203mg9%
Carbohydrates 44g15%
Fiber 12g50%
Sugar 7g8%
Protein 15g30%
Calcium 120mg12%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

 

Mushroom Lentil Stew and a chunk of sourdough on a wooden board ready to serve

References:
  1. Dai, X., Stanilka, J.M., Rowe, C.A., Esteves, E.A., Nieves, C., Spaiser, S.J., … & Percival, S.S. (2015). Consuming Lentinula edodes (Shiitake) mushrooms daily improves human immunity: A randomized dietary intervention in healthy young adults. The Journal of the American College of Nutrition, 34(6), 478-487.
  2. Ramberg, J.E., Nelson, E.D., & Sinnot, R.A. (2010). Immunomodulatory dietary polysaccharides: A systemic review of the literature. Nutrition Journal, 9(54).
  3. Vetvicka, V., & Vetvickova, J. (2014). Immune-enhancing effects of maitake (Grifola frondosa) and shiitake (Lentinula edodes) extracts. Annals of Translational Medicine, 2(2), 14.
  4. National Nutrient Database for Standard Reference. (2016). Basic report: 11297, parsley, fresh. Retrieved from https://ndb.nal.usda.gov/ndb/foods/show/3045?manu=&fgcd=&ds=

Cozy Creamy Mushroom Lentil Stew – packed full of immune supportive shiitake and fresh herbs! #mushroomstew #mushroomstewvegan #mushroomstew #mushroomstewvegetarian #mushroomstewrecipes #mushroomstewcreamy #lentilstew #lentilstewrecipe #veganstew #veganstewrecipe #veganlentilstew #AscensionKitchen // Pin to your own inspiration board! //

Related

Quinoa Kale Mushroom Salad
Quinoa Kale Mushroom Salad
6 healthy salad dressing recipes you need to try
Raw Rainbow Pad Thai

About the Author

I’m Lauren, practising Naturopath, Medical Herbalist, Nutritionist, and essential oils educator in Auckland, New Zealand. I’m incredibly passionate about food as medicine, and helping connect people with the healing power of Nature.

BNatMed, AdDip NutMed, BCS, Certified FitGenes Practitioner.

Reader Interactions

Comments

  1. L1ttl3j1m

    October 01, 2019 at 3:37 am

    Sounds good, but what am I supposed to do with this 8 cloves of garlic now?

    Reply
  2. Kate Rassie

    November 26, 2017 at 9:58 pm

    Making this week: looks amazing! Quick query though, how long do I soak the lentils for? Using French green also (the Ceres brand).

    Reply
    • Ascension Kitchen

      November 29, 2017 at 9:01 am

      Hi Kate - pop the lentils on to soak the night before you cook, so they soak for 24 hours approx. You could do a shorter soak - 8 hours - may just need a little longer to cook. Hope you enjoy it, it's a fave this one 🙂 Lauren

      Reply
  3. Jessi Lee

    November 07, 2017 at 9:33 am

    This is absolutely delicious! I added some fresh sorrel to mine as its growing amazingly in my garden at the moment and it goes so well with parsley ~ Thank you for the dinner inspiration )!

    Reply
    • Ascension Kitchen

      November 07, 2017 at 11:01 am

      Hi Jessi - sorrel sounds just delicious with this! Glad you enjoyed it 🙂 Lauren.

      Reply
  4. Ashley Cox

    May 01, 2017 at 8:17 am

    Delicious! Mushrooms and lentils are so dreamy together!

    Reply
4.34 from 6 votes (6 ratings without comment)

Ask me anything Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT

I'm Lauren Glucina, a New Zealand based Naturopath, Medical Herbalist and Nutritionist. My main goal is to empower you to connect with the healing power of Nature. I've been sharing plant-based recipes, natural remedies and health articles here since 2012.

If you're here, you're not here by mistake. You're ready to put your physical, emotional and spiritual health first. Welcome!

BNatMed, AdDip NutMed, BCS.

READ MORE

  • Facebook
  • Instagram

Search

Features

Graphic displaying logos of websites, publications and shows Lauren has been featured on

POPULAR POSTS

Chocolate Caramel Slice

BEST chocolate caramel slice (vegan)

Close up of zucchini and corn fritters with cream and dill on top

Vegan Zucchini and Corn Fritters

Close up of a herbal facial steam for dry skin

Herbal Facial Steam with Essential Oils for Dry & Oily Skin

3 essential oils for kids sleep

Essential Oils for Kid's Sleep Support

No-bake Snickers Cake on a white cake stand by the kitchen window

Raw Snickers Cake with Vegan Caramel

Ashwagandha Sleep Tonic

Ashwagandha Sleep Tonic

Two bowls of hot Tuscan soup on a marble counter.

Lemon White Bean Kale Soup

Two bowls of kitchari surrounded by fresh herbs and dried spices

How to make kitchari – an Ayurvedic healing meal

LATEST POSTS

  • Fall crockpot potpourri
    Fall crockpot potpourri
  • How to make dandelion tea (from flower, leaf and root)
    How to make dandelion tea (from flower, leaf and root)
  • How to make mugwort tea for lucid dreaming
    How to make mugwort tea for lucid dreaming
  • Amazing kawakawa – all about this versatile native plant!
    Amazing kawakawa – all about this versatile native plant!
  • BEST chocolate caramel slice (vegan)
    BEST chocolate caramel slice (vegan)
  • Easy feijoa loaf recipe
    Easy feijoa loaf recipe
  • Summer cherry tomato confit
    Summer cherry tomato confit
  • Heavenly spiced feijoa chutney
    Heavenly spiced feijoa chutney
  • Easy Moroccan matbucha salad recipe
    Easy Moroccan matbucha salad recipe
  • Hazelnut granola
    Hazelnut granola

CATEGORIES

  • Ayurvedic Recipes
  • Breakfasts
  • Drinks
  • Essential Oils
  • Featured
  • Ferments
  • Functional Foods
  • Healthy Baking
  • Healthy Dessert Recipes
  • Healthy Dressings + Condiments
  • Kitchen Staples
  • Mains
  • Natural beauty
  • Natural cleaning recipes
  • Natural Health
  • Natural Living
  • Natural Remedies
  • Plant-Based Nutrition
  • Plant-Based Recipes
  • Salads
  • Snacks + Sides
  • Uncategorized
  • Workshops

Footer


PRIVACY POLICY | CONTACT
© LAUREN GLUCINA 2012 - 2021, ALL RIGHTS RESERVED.
  • Facebook
  • Instagram

Copyright © 2025 Ascension Kitchen on the Foodie Pro Theme

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
1.4K shares
  • 242

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.