Vegan Lentil Mushroom Stew
This vegan lentil mushroom stew is a hearty, nutritious, and flavorful dish perfect for cozy dinners or meal prep.Packed with protein from lentils and umami from mushrooms, it's a satisfying plant-based meal that's easy to customize.
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 for customization:
- 1 cup chopped kale or spinach
- 1 diced potato for extra heartiness
- A splash of red wine for depth of flavor
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
- Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
- Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors.
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
- Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes.
- Remove bay leaf before serving. Garnish with fresh parsley if desired.
Notes
Tip: For the perfect consistency, keep an eye on the liquid level as it simmers. If it gets too thick, add a bit more broth. If it's too thin, let it simmer uncovered for a few extra minutes.