Go Back

Hearty Vegan Lentil Mushroom Stew

This Hearty Vegan Lentil Mushroom Stew is a comforting and nutritious dish packed with protein and fiber. The combination of lentils, mushrooms, and vegetables creates a deliciously rich and satisfying meal, perfect for any day of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, sliced
  • 1 cup dried green or brown lentils, rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 ounces) diced tomatoes Including their juice.
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • to taste salt
  • to taste pepper
  • 2 cups kale or spinach, chopped Use either kale or spinach.
  • for garnish fresh parsley Optional.

Instructions
 

  • 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 softened and translucent.
  • Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 3-4 minutes until the vegetables begin to soften.
  • Stir in the sliced mushrooms and continue cooking for 5 minutes until the mushrooms are tender and have released their moisture.
  • Add the rinsed lentils, vegetable broth, diced tomatoes (with their juice), dried thyme, ground cumin, and paprika. Season with salt and pepper to taste. Stir everything together until well combined.
  • Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 30 minutes, or until the lentils are tender.
  • After the lentils are cooked, add the chopped kale or spinach and stir until wilted, about 2-3 minutes.
  • Taste the stew and adjust seasoning if necessary. Serve hot, garnished with fresh parsley if desired.
  • For added flavor, consider adding a splash of soy sauce or balsamic vinegar before serving.

Notes

This stew can be made ahead of time and stored in the refrigerator for up to 5 days, or frozen for up to 3 months.
For added flavor, consider adding a splash of soy sauce or balsamic vinegar before serving.
Feel free to customize the vegetables based on what you have on hand or your personal preferences.