Hearty Vegan Lentil Mushroom Stew: Comforting & Easy to Make
A warm bowl of Vegan Lentil Mushroom Stew filled with earthy lentils, mushrooms, and fresh herbs, perfect for meal prep or cozy dinners.
Equipment
- large pot
Ingredients
For the Stew Base
- 1 cup Dried green or brown lentils Rinse well before cooking.
- 8 ounces Cremini mushrooms Sliced, can substitute with button mushrooms.
- 1 Onion Large, diced.
- 3 Garlic Minced.
- 2 Carrots Medium, chopped.
- 2 Celery stalks Finely chopped.
For the Cooking Liquid
- 1 can Canned diced tomatoes With juice.
- 4 cups Vegetable broth
For Sautéing & Flavoring
- 2 tablespoons Olive oil
- 1 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 1 Bay leaf Remove before serving.
For Seasoning
- Salt and pepper Adjust to taste.
- 2 tablespoons Fresh parsley Chopped, for garnish.
Instructions
Cooking Instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
- Add diced onion, chopped carrots, and chopped celery. Cook for about 5 minutes until softened.
- Stir in minced garlic and sliced mushrooms. Sauté until mushrooms are golden, around 5 minutes.
- Mix in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute.
- Combine lentils, diced tomatoes, and vegetable broth. Add bay leaf.
- Bring to a boil, then lower the heat and simmer uncovered for 25-30 minutes, stirring occasionally.
- Remove the bay leaf, season with salt and pepper, and garnish with chopped parsley.
Notes
For extra flavor, let the stew sit overnight in the refrigerator before reheating. Adjust seasonings to your preference.