Description

This Savory Easy Vegetable Stew is a comforting, hearty dish perfect for cozy nights in. Packed with tender baby yellow potatoes, earthy baby Bella mushrooms, and protein-rich red lentils, it’s simmered with aromatic herbs and a tangy balsamic-soy blend, creating a rich and flavorful stew that warms the soul and satisfies the appetite.

Ingredients

Scale

Vegetables and Aromatics

3 tablespoons Olive oil
1 medium Yellow onion, diced
2 medium Carrots, sliced
2 stalks Celery, sliced
8 ounces Baby Bella mushrooms, halved
3 cloves Garlic, sliced

Herbs and Seasonings

1 teaspoon Dried thyme
1 teaspoon Dried oregano
1 teaspoon Dried sage
1 teaspoon Kosher salt, to taste
1 teaspoon Fresh cracked pepper, to taste
2 leaves Bay leaves

Thickening and Flavor Enhancers

2 tablespoons Flour (or cornstarch for gluten-free option)
2 tablespoons Balsamic vinegar
2 tablespoons Soy sauce

Main Ingredients

1 pound Baby yellow potatoes, halved
1 cup Split red lentils (uncooked)
1 cup Tomato sauce
4 cups Vegetable broth

Instructions

Heat the Oil and Sauté Vegetables: Pour 3 tablespoons of olive oil into a large pot and warm it over medium heat until shimmering. Add the diced onion, sliced carrot, and celery along with a pinch of kosher salt and freshly cracked pepper. Sauté for about 8 minutes, stirring occasionally, until the onions become translucent and the vegetables begin to soften.
Add Mushrooms, Garlic, and Herbs: Toss in the halved baby Bella mushrooms and sliced garlic. Sprinkle in the dried thyme, oregano, and sage along with additional salt and pepper to taste. Stir continuously and cook for 3 to 4 minutes until the mushrooms start to release their juices and the garlic is fragrant.
Incorporate Flour to Thicken: Sprinkle 2 tablespoons of flour evenly over the vegetable mixture. Stir well to coat all the vegetables and cook for about 1 minute to eliminate the raw flour taste, allowing the mixture to thicken slightly.
Add Balsamic Vinegar and Soy Sauce: Gently stir in the balsamic vinegar and soy sauce, scraping the bottom of the pot to lift any flavorful browned bits. This adds depth and a subtle tang to the stew.
Combine Main Ingredients and Broth: Add the halved baby yellow potatoes, uncooked split red lentils, tomato sauce, and vegetable broth to the pot. Nestle in the bay leaves and season with additional salt and pepper as needed. Stir everything to combine evenly.
Simmer the Stew: Increase the heat to medium-high and bring the stew to a gentle simmer, stirring occasionally to prevent sticking. Once simmering, reduce the heat to low and cover the pot partially. Let the stew simmer for 10 to 15 minutes or until the potatoes are tender and the lentils have cooked through.
Final Seasoning and Serving: Remove the bay leaves. Taste the stew and adjust seasoning with more salt and pepper if desired. Serve hot, enjoyed as a wholesome, cozy dinner.

Notes

For a gluten-free version, substitute flour with cornstarch or a gluten-free flour blend.
You can use vegetable broth or water, but broth adds more depth of flavor.
If you prefer a thicker stew, simmer uncovered for a few extra minutes to reduce the liquid.
Red lentils cook quickly and break down, giving the stew a creamy texture without blending.
Feel free to add other vegetables like bell peppers or zucchini based on your preference.
To make the stew spicier, add a pinch of crushed red pepper flakes with the herbs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Keywords: vegetable stew, easy stew recipe, vegetarian stew, vegan comfort food, cozy dinner, baby potatoes, red lentils, mushroom stew