Vegan Lentil Mushroom Stew

A comforting and hearty vegan stew packed with flavors from lentils and fresh vegetables, perfect for cozy dinners or meal prep.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 240

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup lentils (green or brown) Rinse before use to remove impurities.
2 cups mushrooms (sliced) Cremini or button mushrooms work well.
1 medium onion (chopped) Adds flavor and depth to the stew.
2 cloves garlic (minced) Enhances the overall flavor.
3 medium carrots (diced) Provides sweetness and nutrition.
2 stalks celery (diced) Adds a crunchy texture.
4 cups vegetable broth Use low sodium if desired.
1 can diced tomatoes Canned for convenience.
1 teaspoon thyme Herb for flavor enhancement.
1 teaspoon cumin Adds warmth and earthiness.
to taste Salt and pepper Adjust based on preference.
2 tablespoons olive oil For sautéing the vegetables.

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add onions and garlic; sauté until the onions are translucent.
Stir in carrots, celery, and mushrooms; cook for about 5 minutes.

Cooking

Add lentils, vegetable broth, diced tomatoes, thyme, cumin, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 30-40 minutes until lentils are tender.
Adjust seasoning as needed.
Serve warm and enjoy your hearty stew.

Notes

Excellent for meal prep and leftovers keep well for up to 5 days in the fridge or 3 months in the freezer. Enhance with toppings like fresh herbs for added flavor.