Vegan Mushroom Lentil Stew

A hearty and comforting vegan stew packed with protein-rich lentils and flavorful mushrooms, perfect for chilly nights or meal prep.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Base Ingredients

1 cup lentils (green or brown) Soaking lentils can reduce cooking time.
2 cups vegetable broth Substitute with water if necessary.
1 cup mushrooms (sliced) Cremini or shiitake mushrooms enhance flavor.
1 unit onion (chopped)
2 cloves garlic (minced)
2 units carrots (diced) Can add seasonal vegetables for variation.
2 stalks celery (diced)

Seasonings

1 teaspoon thyme Fresh thyme can elevate the flavor.
1 teaspoon paprika
to taste Salt and pepper
2 tablespoons olive oil Can reduce for lower calorie option.

Canned Ingredients

1 can diced tomatoes

Method

Preparation

In a large pot, heat olive oil over medium heat.
Add onions, garlic, carrots, and celery. Sauté until vegetables are softened, about 5-7 minutes.

Cooking

Add the sliced mushrooms and cook until they are tender, about 5 minutes.
Stir in the lentils, diced tomatoes, vegetable broth, thyme, and paprika. Bring to a boil.
Reduce heat and let simmer for about 25-30 minutes, or until lentils are tender.
Season with salt and pepper to taste. Serve warm.

Notes

This stew can be served with crusty bread, rice, or topped with fresh herbs or vegan yogurt. Store leftovers in airtight containers for up to 5 days in the fridge, or freeze for up to 3 months.