Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Lentil Mushroom Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 61 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 4.5 servings
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Vegan, American-inspired comfort food
  • Diet: Vegan

Description

This hearty Vegan Lentil Mushroom Stew is a comforting, nutritious dish perfect for cozy dinners. Combining earthy lentils, savory cremini mushrooms, and wholesome vegetables simmered in a flavorful tomato and vegetable broth, this stew is rich in plant-based protein and fiber. Enhanced with aromatic herbs and a splash of red wine, it delivers depth of flavor, while kale or spinach adds a fresh, vibrant finish. Suitable for a vegan lifestyle, it’s a satisfying meal that’s easy to prepare and brimming with wholesome ingredients.

Ingredients

Vegetables and Aromatics

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 diced potato
  • 1 cup chopped kale or spinach
  • Fresh parsley for garnish (optional)

Pantry Items

  • 1 cup dried green or brown lentils, rinsed
  • 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
  • A splash of red wine

Instructions

  1. Sauté aromatics and vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and celery. Sauté for 5 minutes until the vegetables start to soften and become fragrant.
  2. Cook mushrooms and garlic: Add the minced garlic and sliced cremini mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until mushrooms release their moisture and begin to brown.
  3. Add flavorings: Stir in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to help release the spices’ aromas and deepen the stew’s flavor.
  4. Add main ingredients and simmer: Add rinsed lentils, diced tomatoes, vegetable broth, diced potato, bay leaf, and a splash of red wine to the pot. Bring everything to a boil, then reduce the heat to low and let the stew simmer uncovered for 25 to 30 minutes or until the lentils and potatoes are tender.
  5. Season and add greens: Season the stew with salt and pepper to taste. Stir in chopped kale or spinach and cook for an additional 5 minutes until the greens are wilted and tender.
  6. Finish and serve: Remove the bay leaf before serving. Garnish the stew with fresh parsley if desired, and serve hot for a nourishing vegan meal.

Notes

  • Rinsing lentils before cooking removes excess starch and prevents them from becoming too mushy.
  • You can substitute kale with spinach or other leafy greens depending on preference.
  • For a richer flavor, use a good quality vegetable broth and consider adding a splash of red wine as specified.
  • If you prefer a thicker stew, mash some of the lentils or potatoes before serving.
  • This stew stores well and tastes even better the next day once flavors have melded.

Find it online: https://slsrecipes.com/vegan-lentil-mushroom-stew-recipe/