Description
This vegan lentil mushroom stew is a hearty, nutritious plant-based meal with rich umami flavor, perfect for cozy dinners or meal prep.
Ingredients
Scale
- 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 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley, optional
Instructions
- Heat olive oil in a large pot over medium heat and add onion, carrots, and celery. Cook until softened.
- Add garlic and mushrooms and cook until mushrooms release moisture and begin to brown.
- Stir in tomato paste, thyme, and smoked paprika and cook briefly until fragrant.
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer until lentils are tender.
- Season with salt and pepper, add greens if using, simmer briefly, remove bay leaf, and serve.
Notes
- Monitor liquid level during simmering and add broth if needed.
- For thicker stew, simmer uncovered for a few extra minutes.
- Flavor improves after resting overnight.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: French, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg