Hearty Vegan Lentil Mushroom Stew Recipe

Introduction

This hearty vegan lentil mushroom stew is a comforting and nutritious meal perfect for any day of the week. Packed with earthy mushrooms, tender lentils, and warm spices, it’s both flavorful and filling.

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

1. Step 1: Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
2. Step 2: Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
3. Step 3: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors.
4. Step 4: 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.
5. Step 5: Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes.
6. Step 6: Remove bay leaf before serving. Garnish with fresh parsley if desired.

Tips & Variations

• Add a diced potato early in the cooking process for a thicker, more filling stew.
• Use a splash of red wine when adding broth to deepen the flavor.
• For extra green goodness, stir in chopped kale or spinach at the end of cooking.
• If you prefer a smoother texture, use an immersion blender to partially purée the stew before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this stew?

Yes, you can use red or yellow lentils, but they cook faster and may break down more, creating a creamier texture. Adjust cooking time accordingly.

Is this stew freezer-friendly?

Absolutely. Let the stew cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Hearty Vegan Lentil Mushroom Stew Recipe

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★★★★★

4.9 from 110 reviews

This Hearty Vegan Lentil Mushroom Stew is a comforting, nutrient-packed dish perfect for any season. Combining green lentils, earthy cremini mushrooms, and a robust blend of vegetables and spices, this stew offers a rich, savory flavor profile and satisfying texture. Ideal for vegan and vegetarian diets, it’s a wholesome, easy-to-make meal that warms you from the inside out.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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 for extra heartiness
• A splash of red wine for depth of flavor

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften and become fragrant.
2. Add Garlic and Mushrooms: Stir in the minced garlic and sliced cremini mushrooms. Continue to cook for another 5 minutes until the mushrooms release their moisture and start to brown, enhancing their flavor.
3. Add Spices and Tomato Paste: Mix in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute while stirring to help release the vibrant flavors of the spices and tomato paste.
4. Add Lentils and Broth: Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot. Bring the stew to a boil, then reduce the heat to a simmer. Cover and cook for 25 to 30 minutes or until the lentils are tender and cooked through.
5. Season and Add Optional Greens: Season the stew generously with salt and pepper according to taste. If using kale or spinach, add it now and cook for another 5 minutes until the greens wilt and integrate into the stew.
6. Finish and Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired. Serve the stew hot, enjoying its rich, hearty flavors.

Notes

• You can add diced potato at step 4 for extra heartiness; just increase the simmering time until the potato is tender.
• A splash of red wine added during step 4 enhances the depth of flavor but is optional.
• Feel free to swap kale with spinach or other leafy greens based on preference.
• Leftovers taste even better the next day and can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a thicker stew, reduce some of the broth before adding lentils or mash a portion of the lentils towards the end of cooking.

Keywords: vegan lentil stew, mushroom stew, vegan comfort food, plant-based dinner, lentil mushroom recipe, healthy vegan stew