Hearty Vegan Lentil Mushroom Stew Recipe
This hearty vegan lentil mushroom stew is a warm and satisfying one-pot meal packed with nutritious lentils, savory cremini mushrooms, and a medley of vegetables simmered in a flavorful tomato-based broth. Perfect for cozy dinners, it offers rich textures and a depth of flavors enhanced by aromatic herbs and spices, making it a wholesome plant-based comfort food.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering, Sautéing
- Cuisine: Vegan, Plant-Based, American Comfort Food
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 cup dried green or brown lentils, rinsed
- 8 oz cremini mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Optional Add-ins
- 1 cup chopped kale or spinach
- 1 diced potato for extra heartiness
- A splash of red wine for depth of flavor
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften and become fragrant.
- Add Garlic and Mushrooms: Stir in minced garlic and sliced cremini mushrooms. Continue cooking for another 5 minutes until the mushrooms release their moisture and start to brown, adding rich flavor to the stew.
- Incorporate Spices and Tomato Paste: Mix in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to bloom the spices and deepen the flavor profile of the stew.
- Add Lentils and Liquids: Pour in the rinsed lentils, diced tomatoes with their juice, vegetable broth, and add the bay leaf. Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 25 to 30 minutes or until lentils are tender and cooked through.
- Season and Add Greens: Season the stew with salt and pepper according to taste. If using, add chopped kale or spinach at this stage and cook for an additional 5 minutes until the greens are wilted but still vibrant.
- Finish and Serve: Remove the bay leaf before serving. Garnish with fresh parsley for a pop of color and freshness. Serve the stew hot as a comforting main dish.
Notes
- You can substitute cremini mushrooms with button or portobello mushrooms depending on availability.
- For a thicker stew, add a diced potato or reduce the broth slightly.
- A splash of red wine added after sautéing the mushrooms adds depth and complexity to the flavor.
- Make sure to rinse lentils thoroughly to remove any dust or debris.
- This stew stores well and tastes even better the next day, making it great for meal prep.
- You can freeze leftovers for up to 3 months; thaw and reheat gently.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 16 g
- Cholesterol: 0 mg
Keywords: vegan lentil stew, mushroom stew, plant-based dinner, healthy stew, lentil mushroom recipe, vegan comfort food
