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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/hearty-vegan-lentil-mushroom-stew-recipe/