Name: Mushroom and Lentil Stew Budget Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: Western
Ingredients: 200 g (1 cup) dried green or brown lentils, rinsed; 300–400 g (10–14 oz) mushrooms (button/cremini), sliced; 1 large onion, diced; 2 medium carrots, diced; 2 celery stalks, diced; 3–4 garlic cloves, minced; 2 tablespoons tomato paste; 2 tablespoons olive oil or neutral oil; 1 litre (4 cups) vegetable broth (or water + extra seasoning); 1 teaspoon dried thyme (or 1 tbsp fresh); 1–2 bay leaves; Salt and black pepper to taste; Optional: 1 tablespoon soy sauce or balsamic vinegar for depth, fresh parsley for garnish

This hearty Mushroom and Lentil Stew is a cozy, ultra-budget-friendly vegetarian main dish that combines earthy mushrooms, protein-rich lentils, and simple vegetables in a flavorful herb-infused broth. Ready in about 45 minutes using inexpensive pantry staples, it’s warming, filling, nutritious, and perfect for meal prep or chilly evenings on a tight budget.

Why You’ll Love This Recipe

You’ll fall in love with this stew because it transforms humble, low-cost ingredients—dried lentils and affordable mushrooms—into a deeply satisfying, restaurant-worthy meal without breaking the bank.

It’s naturally vegan, packed with plant-based protein and fiber to keep you full for hours, and bursting with umami from the mushrooms and savory broth. The one-pot method means minimal dishes, it freezes beautifully for future meals, and the flavors only get better the next day.

Whether you’re feeding a family, eating solo, stretching groceries, or craving comfort food that’s healthy and kind to your wallet, this stew delivers big taste and nourishment with almost no effort. It’s the kind of recipe that becomes a weekly staple.

Yield: 6 servings

Mushroom and Lentil Stew Budget Recipe

Hearty, cheap vegan stew with earthy mushrooms, tender lentils, and cozy flavors.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

200 g (1 cup) dried green or brown lentils, rinsed
300–400 g (10–14 oz) mushrooms (button/cremini), sliced
1 large onion, diced
2 medium carrots, diced
2 celery stalks, diced
3–4 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons olive oil or neutral oil
1 litre (4 cups) vegetable broth (or water + extra seasoning)
1 teaspoon dried thyme (or 1 tbsp fresh)
1–2 bay leaves
Salt and black pepper to taste
Optional: 1 tablespoon soy sauce or balsamic vinegar for depth, fresh parsley for garnish

Instructions

Hello, cozy-cook! Grab your favorite big pot—we’re about to make something warm and wonderful with almost no money.
Heat the 2 tablespoons of oil over medium-high heat. Add the sliced mushrooms in a single layer (work in batches if needed) and let them cook undisturbed for 4–5 minutes until golden and fragrant—don’t stir too soon; this is where the magic flavor happens!
Stir the mushrooms, then add the diced onion, carrots, and celery. Cook 5–6 minutes until the vegetables soften and the onion turns translucent.
Toss in the minced garlic and cook for another 1 minute until you can smell that gorgeous aroma filling your kitchen.
Stir in the 2 tablespoons of tomato paste and cook for 1–2 minutes, letting it darken slightly—this caramelizes and deepens the flavor like crazy.
Add the rinsed lentils, dried thyme, bay leaf/leaves, a good pinch of salt and pepper, and pour in the vegetable broth. Give everything a big stir to combine.
Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and simmer for 25–35 minutes until the lentils are tender but not mushy. Stir occasionally and check liquid levels—add a splash more broth or water if it gets too thick.
Once the lentils are perfect, taste the stew. Adjust salt, pepper, and add a splash of soy sauce, balsamic, or a squeeze of lemon if it needs brightness or extra umami.
If you like a thicker stew, use the back of a spoon to mash some lentils against the side of the pot. Remove the bay leaf/leaves.
Ladle into bowls, sprinkle with chopped fresh parsley if you have it, and serve hot—with crusty bread, over rice, or just as is. Grab a spoon and enjoy the hug in a bowl you just made for pennies!

Notes

Naturally vegan, gluten-free, high in protein and fiber, freezes beautifully, and tastes even better the next day. Green/brown lentils hold shape best; red lentils make it creamier. Perfect for batch cooking and using up veggie odds and ends.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 100Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 135mgCarbohydrates 12gFiber 4gSugar 3gProtein 4g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Rinse lentils thoroughly and pick out any tiny stones before cooking.
Brown the mushrooms well first—this step builds massive flavor; don’t rush it.
Use a heavy-bottomed pot to prevent sticking and allow even simmering.
If the stew thickens too much, add extra broth or water gradually.
Taste near the end—lentils absorb salt, so adjust seasoning after they’re tender.
For thicker stew, mash a few lentils against the pot side at the end.
Add a splash of vinegar or lemon juice at the finish to brighten and balance flavors.

Ingredients Notes

Lentils — Green or brown lentils hold their shape best in stews and are very inexpensive; they provide excellent protein and texture. Red lentils work but break down more, creating a creamier (still delicious) result.
Mushrooms — Cremini, button, or a mix are budget-friendly and deliver deep, meaty umami that makes the stew feel hearty without meat.
Onion, carrot, celery — The classic mirepoix base adds sweetness, aroma, and nutrition cheaply.
Garlic — Fresh cloves bring essential savory depth.
Tomato paste — Concentrated flavor booster that adds richness and slight acidity without needing fresh tomatoes.
Broth — Vegetable broth (store-bought or homemade from scraps) keeps it vegan; water + extra seasoning works in a pinch.
Herbs & spices — Dried thyme, bay leaf, and black pepper are affordable and transform the dish.

Variations and Substitutions

Add greens: Stir in spinach, kale, or Swiss chard at the end for extra nutrition.
Spicy version: Include chili flakes, smoked paprika, or a chopped fresh chili.
Smoky twist: Add smoked paprika, a dash of liquid smoke, or a few drops of soy sauce.
Creamy: Finish with a swirl of coconut milk, oat cream, or stir in a spoonful of cashew cream.
Grain boost: Add cooked barley, quinoa, or rice for even more heartiness.
Protein plus: Toss in canned chickpeas, white beans, or diced tofu.
No tomato paste: Use crushed canned tomatoes or skip and increase herbs.
Oil-free: Sauté veggies in a splash of broth instead of oil.
Indian-inspired: Use curry powder, cumin, coriander, and garam masala instead of thyme.

Storage Options

Store in an airtight container in the fridge for up to 5 days. Reheat on the stove over medium-low heat, adding a splash of water or broth if it thickens. Freezes excellently—portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently.