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Lentil Mushroom Stew

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This hearty lentil mushroom stew is a one-pot vegan wonder, brimming with earthy mushrooms, protein-rich lentils, and wholesome vegetables simmered in a savory tomato broth. Packed with flavor and plant-based goodness, it’s an easy, comforting meal perfect for weeknight dinners, meal prep, or cozy weekends.

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 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
  • Salt and pepper, to taste
  • Fresh parsley for garnish (optional)
  • Optional: 1 cup chopped kale or spinach
  • Optional: 1 diced potato
  • Optional: A splash of red wine

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes.
  2. Add garlic and mushrooms. Cook for 5 more minutes until mushrooms begin to brown.
  3. Stir in tomato paste, thyme, and smoked paprika; cook for 1 minute.
  4. Add lentils, diced tomatoes, broth, and bay leaf. Bring to a boil, then reduce heat and simmer 25–30 minutes, until lentils are tender.
  5. Season with salt and pepper. Stir in greens, if using, and simmer another 5 minutes.
  6. Remove bay leaf. Garnish with parsley before serving.

Notes

  • Substitute canned lentils for a quicker version (reduce simmering time).
  • Let the stew thicken by simmering uncovered or mashing a few lentils.
  • Add red wine for richer flavor or chili flakes for heat.
  • Slow cooker friendly (low 6–7 hours, high 3–4 hours after sautéing veggies).

Nutrition

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