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Hearty Vegan Lentil Mushroom Stew

Hearty Vegan Lentil Mushroom Stew

This hearty vegan lentil mushroom stew is packed with flavor and nutrients, making it the perfect comforting dish for any day. With earthy lentils, savory mushrooms, and a blend of vegetables, this stew is both filling and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 4 People
Calories 250 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 wooden spoon or spatula
  • 1 set measuring cups and spoons
  • 1 vegetable peeler
  • 1 cutting board
  • 1 knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 cups kale or spinach, chopped
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • to taste na salt

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
  • Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and start to brown.
  • Stir in the dried thyme, dried rosemary, smoked paprika, and black pepper. Cook for 1-2 minutes until fragrant.
  • Add the rinsed lentils, vegetable broth, and undrained diced tomatoes to the pot. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 30 minutes, or until the lentils are tender.
  • Stir in the chopped kale or spinach and soy sauce. Cook for an additional 5 minutes until the greens are wilted. Taste and season with salt as needed.
  • Serve hot, garnished with fresh herbs if desired.

Notes

You can add other vegetables like potatoes or bell peppers for more variety.
For a thicker stew, you can puree a portion of the stew and mix it back in.
This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.