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Vegan Lentil Mushroom Stew

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A hearty, one-pot vegan stew made with tender lentils, savory mushrooms, and aromatic vegetables in a comforting tomato broth.

Ingredients

Scale
  • 1 cup lentils (green or brown)
  • 1 cup mushrooms, chopped
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes (14.5 oz)
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Rinse the lentils under cold water and pick out any debris. Dice the onion, carrots, and celery; chop the mushrooms and mince the garlic.
  2. Heat 2 tablespoons olive oil over medium heat in a large pot. Add the diced onion, carrots, and celery and sauté until softened, about 5–7 minutes.
  3. Stir in the minced garlic and chopped mushrooms, and cook for an additional 3 minutes until the mushrooms begin to release their juices.
  4. Add the rinsed lentils, 4 cups vegetable broth, and diced tomatoes (including juices) to the pot. Stir in dried thyme, cumin, and season lightly with salt and pepper. Bring to a boil.
  5. Reduce heat and let the stew simmer gently for about 30–35 minutes, or until lentils are tender but still hold their shape. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.

Notes

Ensure lentils are rinsed thoroughly for even cooking. Leftovers can taste even better the next day as flavors meld.

Find it online: https://www.mealbreeze.com/vegan-lentil-mushroom-stew/