Description
This hearty and flavorful Vegan Lentil Mushroom Stew combines nutrient-rich lentils, earthy cremini mushrooms, and a medley of fresh vegetables simmered in a savory tomato and vegetable broth base. Infused with aromatic herbs and a splash of red wine, this stew is perfect for a comforting, nutritious, and satisfying plant-based meal that’s easy to prepare in under an hour.
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 diced potato for extra heartiness
- 1 cup chopped kale or spinach
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- A splash of red wine for depth of flavor
Seasonings & Oils
- 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)
Instructions
- Sauté the base vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and celery stalks. Sauté them for about 5 minutes until the vegetables start to soften and become fragrant.
- Cook mushrooms and garlic: Add the minced garlic and sliced cremini mushrooms to the pot. Continue cooking for another 5 minutes until the mushrooms release their moisture and begin to brown nicely, enhancing their flavor.
- Add spices and tomato paste: Stir in the tomato paste, dried thyme, and smoked paprika. Cook this mixture for about 1 minute, stirring continuously, to help release and deepen the spices’ aromas.
- Add lentils and liquids: Add rinsed lentils, diced tomatoes, vegetable broth, bay leaf, diced potato, and a splash of red wine to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer gently for 25-30 minutes, or until the lentils and potatoes are tender.
- Season and add greens: Season the stew with salt and pepper to your liking. If using kale or spinach, stir them into the stew during the last 5 minutes of cooking to wilt the greens without overcooking.
- Finish and serve: Remove the bay leaf before serving. Optionally, garnish with freshly chopped parsley for a bright, fresh touch. Serve the stew hot as a wholesome, comforting meal.
Notes
- Rinsing lentils before cooking helps remove any dust or impurities.
- Adjust the thickness of the stew by adding more vegetable broth if desired.
- The splash of red wine adds depth but can be omitted or substituted with additional broth for a non-alcoholic version.
- Use kale or spinach as per preference; both add nutrition and color to the stew.
- Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- For extra protein, you can add cooked beans or tofu cubes.
