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Hearty Vegan Lentil Mushroom Stew

This hearty vegan lentil mushroom stew is a comforting and nutritious dish, perfect for chilly days. Packed with protein-rich lentils, earthy mushrooms, and vibrant vegetables, it serves as a wholesome meal that can be easily made in one pot.
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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 280 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 1 cup dry green or brown lentils
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14.5 ounces or 400g
  • 1 leaf bay leaf
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley optional

Instructions
 

  • Begin by rinsing the lentils under cold water. Set aside.
  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
  • Stir in the minced garlic, diced carrots, and diced celery, and cook for an additional 5–7 minutes until the veggies are softened.
  • Add the sliced mushrooms to the pot, cooking for another 5 minutes until they have released their moisture and are nicely browned.
  • Mix in the dried thyme, dried rosemary, and smoked paprika. Stir for about 1 minute to toast the spices.
  • Pour in the vegetable broth and canned diced tomatoes, followed by the rinsed lentils and the bay leaf. Stir well to combine.
  • Bring the stew to a boil, then reduce the heat to low and cover. Let it simmer for about 30–35 minutes, or until the lentils are tender.
  • Once cooked, season the stew with salt and pepper to taste. Remove the bay leaf before serving.
  • Serve hot, garnished with fresh parsley if desired.

Notes

This stew can be made ahead of time and stored in the refrigerator for up to 4 days.
Feel free to customize the recipe with your favorite vegetables or spices.
You can serve this stew over cooked rice or with crusty bread for a complete meal.