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Vegan Lentil Mushroom Stew

Vegan Lentil Mushroom Stew
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Indulge in the warmth of this Vegan Lentil Mushroom Stew, a hearty and satisfying dish that’s perfect for cozy dinners or meal prep. This plant-based stew is packed with protein-rich lentils and umami flavors from sautéed mushrooms, making it a nutritious choice for everyone. Easy to customize with your favorite seasonal vegetables, this versatile recipe allows you to adjust spices and ingredients based on your palate. Whether enjoyed on a chilly evening or stored for a quick meal later, this delightful stew is sure to impress.

Ingredients

Scale
  • 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
  • 1 cup chopped kale or spinach
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat olive oil over medium heat; add onions, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Stir in garlic and mushrooms; cook until mushrooms brown and release moisture.
  3. Add tomato paste, thyme, and smoked paprika; cook for another minute.
  4. Mix in lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil then reduce heat; simmer for 25-30 minutes until lentils are tender.
  5. Season with salt and pepper; stir in kale or spinach for the last 5 minutes of cooking.
  6. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Nutrition

Find it online: https://quickmealhouse.com/vegan-lentil-mushroom-stew/