Hearty Vegan Lentil Mushroom Stew (Print Version)
Warm up with a hearty vegan lentil mushroom stew. Packed with savory umami, protein-rich lentils, and earthy mushrooms for a satisfying plant-based meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 70 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: European
Dietary: Vegan, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Aromatic Foundation
01 -
2 tbsp olive oil
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 stalks celery, diced
05 -
2 medium carrots, peeled and diced
→ Hearty Core
06 -
1 lb cremini mushrooms, sliced
07 -
1 1/2 cups brown or green lentils, rinsed
→ Rich Broth & Seasoning
08 -
6 cups vegetable broth
09 -
1 (28 oz) can diced tomatoes, undrained
10 -
2 tbsp tomato paste
11 -
1 tsp dried thyme
12 -
2 bay leaves
13 -
1 tsp smoked paprika
14 -
Salt and black pepper to taste
→ Fresh Finish
15 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 large yellow onion, 2 stalks celery, and 2 medium carrots. Sauté for 5-7 minutes until softened, building the flavor base for your Hearty Vegan Lentil Mushroom Stew.
02 -
Stir in 4 cloves minced garlic and 1 lb sliced cremini mushrooms. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown slightly.
03 -
Add 1 1/2 cups rinsed brown or green lentils and 2 tbsp tomato paste to the pot. Stir well to coat the vegetables and lentils, cooking for 1 minute to deepen the flavors.
04 -
Pour in 6 cups vegetable broth and 1 (28 oz) can diced tomatoes (undrained). Add 1 tsp dried thyme, 2 bay leaves, and 1 tsp smoked paprika. Season generously with salt and black pepper to taste. This forms the rich base of your Hearty Vegan Lentil Mushroom Stew.
05 -
Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. For the best Hearty Vegan Lentil Mushroom Stew, ensure lentils are fully cooked but not mushy.
06 -
Remove and discard the bay leaves. Taste and adjust salt and pepper as needed. Ladle the warm Hearty Vegan Lentil Mushroom Stew into bowls. Garnish each serving with 1/4 cup fresh chopped parsley.
# Notes:
01 -
For an extra layer of flavor, consider adding a splash of red wine (about 1/4 cup) after the tomato paste and before the broth. Let it reduce slightly before adding other liquids.
02 -
This Hearty Vegan Lentil Mushroom Stew makes excellent leftovers! Store in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 3 months.
03 -
Feel free to customize your stew with other vegetables. Spinach or kale can be stirred in during the last 5-10 minutes of cooking, or try different mushroom varieties like shiitake for a deeper umami.
04 -
Serve this comforting stew with a side of crusty bread for dipping, or a dollop of vegan sour cream or cashew cream for added richness.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
# Nutrition Facts (Per Serving):
Calories: 297 kcal
Total Fat: 5 g
Total Carbohydrate: 47 g
Protein: 17 g