Description
This vegan lentil mushroom stew is hearty, nutritious, and packed with flavor. Perfect for cozy dinners or meal prep, with protein from lentils and umami from mushrooms.
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, a splash of red wine
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until softened.
- Add garlic and mushrooms. Cook for 5 more minutes until mushrooms release moisture and start to brown.
- Stir in tomato paste, thyme, and smoked paprika. Cook 1 minute to release flavors.
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer for 25–30 minutes, until lentils are tender.
- Season with salt and pepper. If using, add kale or spinach and cook an additional 5 minutes.
- Remove bay leaf, garnish with fresh parsley, and serve.
Notes
- Adjust liquid as needed: add more broth if too thick, simmer uncovered if too thin.
- Great for meal prep and can be customized with additional vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Stew
- Method: Simmer
- Cuisine: French, Vegan