This green lentil stew is a warm and hearty dish packed with mushrooms and spices that celebrate the simplicity of plant-based cooking. It’s the kind of recipe that brings comfort on a busy weeknight or during a chilly day, making it a favorite at my table.

This hearty stew addresses concerns of blandness and lack of creaminess often found in traditional lentil dishes, ensuring a satisfying flavor experience.

Filling Green Lentil Stew with Mushrooms

I remember making a lentil stew for the first time and accidentally adding double the garlic. Surprisingly, it turned out delicious! This stew takes the stress out of cooking, ensuring that you can serve flavorful comfort food without spending hours in the kitchen.

With a total time of just 45 minutes, you can whip up this nourishing dish that’s perfect for meal prep or last-minute dinners. Using a blend of wholesome ingredients like olive oil, lentils, and tahini gives it an irresistible creamy texture that always hits the spot.

If you want to take your meal further, check out my delicious broccolini frittata for a perfect side dish!

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
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Why You Will Love This Recipe

Hearty Texture – This stew has a comforting thickness thanks to the lentils and tahini, giving you that satisfying feeling with every spoonful without being overly heavy.
Nutritious Ingredients – Lentils are powerhouses of protein and fiber, making this dish not just filling but also supportive of a healthy diet, especially for plant-based eaters.
Aromatic Experience – The combination of sautéed onions, garlic, and earthy mushrooms creates a wonderful aroma that’ll have everyone anticipating a warm, cozy meal.
Flexible Flavor Profile – With savory spices like cumin and paprika, you can easily adjust the flavors to suit your taste, ensuring this stew can match any preference or occasion.

Filling Green Lentil Stew with Mushrooms

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Author: Charlene
Prep Time: 60 minutes
Cool Time: See notes
Cook Time: 25 minutes
Total Time: Approximately 9 hours (including freezing)
Yield: 24 cakes 1x
Category: Appetizer
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Crispy, vegetarian lion’s mane crab cakes coated in panko and served with a garlic-dill aioli.

Instructions

Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.

Notes

Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
Flip cakes at 2-3 minute intervals to avoid uneven browning.
Pair with a fresh arugula salad or a quinoa side dish.
Serve alongside tangy coleslaw for added crunch.
Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.

Nutrition

Serving Size: 1 cake
Calories: 350
Sugar: 1g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Ingredient Notes

Green lentils: I prefer using French green lentils for their firm texture and earthy flavor. Look for shiny, whole lentils without any debris for the best results.
Mushrooms: Opt for cremini or button mushrooms; they provide a nice depth of flavor. Make sure they’re firm and free of blemishes. Clean gently with a damp cloth.
Vegetable broth: Use low-sodium vegetable broth for more control over seasoning. A rich, flavorful broth enhances the stew’s depth. Avoid brands with additives for a cleaner taste.
Carrots: Select fresh, vibrant carrots with a smooth skin. They should snap easily; avoid soft ones. They add sweetness and color, balancing the earthiness of the lentils.
Onion: Yellow onions are great here. Look for firm, unblemished onions to enhance the stew’s flavor profile. Dice them finely to blend well with the other ingredients.
Garlic: Fresh garlic is a must! Choose plump, firm cloves and avoid any with sprouting. It adds aromatic richness, making a real difference in flavor.
Olive oil: A good quality extra virgin olive oil adds richness and helps to sauté the vegetables properly. Look for bright green colors and fresh aromas for the best flavor.
Bay leaves: Use whole bay leaves to infuse the stew with a subtle herbal note. Be sure to remove them before serving as they can be sharp.
Green lentils: I prefer using French green lentils for their firm texture and earthy flavor. Look for shiny, whole lentils without any debris for the best results.
Mushrooms: Opt for cremini or button mushrooms; they provide a nice depth of flavor. Make sure they’re firm and free of blemishes. Clean gently with a damp cloth.
Vegetable broth: Use low-sodium vegetable broth for more control over seasoning. A rich, flavorful broth enhances the stew’s depth. Avoid brands with additives for a cleaner taste.
Carrots: Select fresh, vibrant carrots with a smooth skin. They should snap easily; avoid soft ones. They add sweetness and color, balancing the earthiness of the lentils.
Onion: Yellow onions are great here. Look for firm, unblemished onions to enhance the stew’s flavor profile. Dice them finely to blend well with the other ingredients.
Garlic: Fresh garlic is a must! Choose plump, firm cloves and avoid any with sprouting. It adds aromatic richness, making a real difference in flavor.
Olive oil: A good quality extra virgin olive oil adds richness and helps to sauté the vegetables properly. Look for bright green colors and fresh aromas for the best flavor.
Bay leaves: Use whole bay leaves to infuse the stew with a subtle herbal note. Be sure to remove them before serving as they can be sharp.

Recipe Tips

If the mushrooms aren’t browning, ensure the pan is hot enough before adding them, and stir occasionally during the first 10 minutes of sautéing.
If the stew thickens too much while cooking, add ½ cup of hot water gradually to achieve the desired soup-like consistency without losing flavor.
If the lentils are not tender after 25 minutes, continue cooking for an additional 5 minutes, checking every couple of minutes for doneness.
If the stew tastes too acidic after adding vinegar, stir in 1 tablespoon of any sweetener to balance the flavors without altering the main profile.
If you’re looking to customize, consider adding 1 cup of fresh spinach or kale in the last 5 minutes of cooking for added nutrition and color.

Serving Suggestions

Serve with gluten-free garlic bread or a side of quinoa for a nutritious meal. A fresh spinach salad with lemon dressing complements the stew nicely.

Add to burrito bowls or grain salads for extra protein. Use this stew to prepare lentil wraps or as a filling for stuffed peppers.

Top with a drizzle of tahini or a sprinkle of smoked paprika for added depth. A squeeze of fresh lemon juice brightens the overall flavor.

Recipe variations

You can use crimini or brown button mushrooms as the main mushroom choice for this green lentil stew, providing a pleasant texture and umami flavor.
Add 1 teaspoon paprika and ½ teaspoon ground cumin to the stew to give it an earthy warmth that complements the lentils and mushrooms nicely.
Either vegetable broth or water can be used as the cooking liquid; using broth adds extra depth, while water keeps the flavor milder in the stew.
If making extra servings, double ingredients like 2 cups lentils and 10 cups water, cooking in a larger pot, allowing the stew to simmer slightly longer for thickness.

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How to Store?

To keep your green lentil stew fresh and delicious, follow these storage tips:

Room Temperature: Place stew in an airtight container at room temperature for up to 2 days, keeping it covered away from direct heat or sunlight.

Refrigeration: Transfer the stew to an airtight container, refrigerate it, and consume within 5 days, stirring before serving to restore texture.

Freezing: Store stew in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

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If you enjoyed this green lentil stew or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!