Vegan Lentil Mushroom Stew
A warm, hearty vegan stew made with lentils and mushrooms, perfect for cozy dinners and meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed thoroughly
- 8 oz cremini mushrooms, sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped into bite-sized pieces
- 2 stalks celery, chopped
- 14.5 oz canned diced tomatoes (with juice)
- 4 cups vegetable broth (low-sodium preferred)
- 2 tbsp olive oil (extra virgin preferred)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish, optional)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for about 5 minutes until they soften and smell fragrant.
- Stir in minced garlic and sliced mushrooms. Cook 4–5 minutes until the mushrooms release moisture and begin to brown.
- Add 1 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp smoked paprika. Stir constantly for 1 minute to bloom the spices and deepen flavor.
- Pour in the rinsed lentils, canned tomatoes with juice, vegetable broth, and the bay leaf.
- Bring to a rolling boil, then reduce heat to a gentle simmer. Cover and cook for 25–30 minutes, stirring occasionally.
- Check lentils for tenderness; they should be cooked but still hold shape. If too thick, add a splash of water or broth.
- Season generously with salt and pepper. Remove and discard the bay leaf.
- Ladle into bowls and garnish with fresh parsley if using.
Notes
For a thicker stew, reduce broth by 1/2 cup or mash a few lentils at the end.