Description
This hearty and comforting Vegan Lentil Mushroom Stew combines protein-rich lentils with earthy cremini mushrooms and fresh vegetables, simmered in a flavorful tomato and vegetable broth base. Perfect for a nutritious and filling meal, this stew is enhanced with smoky paprika, thyme, and a splash of red wine for depth, making it an ideal dish for cooler evenings or anytime you crave a warm bowl of wholesome goodness.
Ingredients
Scale
Main 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 diced potato (optional, for extra heartiness)
- 1 cup chopped kale or spinach (optional)
Liquids & Broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- A splash of red wine (optional, for depth of flavor)
Seasonings & Oils
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and chopped celery. Sauté for 5 minutes until the vegetables begin to soften and release their aromas.
- Cook Mushrooms and Garlic: Add minced garlic and sliced cremini mushrooms to the pot. Continue cooking for an additional 5 minutes or until the mushrooms release their moisture and begin to brown, enhancing their earthy flavor.
- Add Seasonings: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute while stirring, allowing the spices to bloom and deepen the stew’s taste.
- Add Lentils and Liquids: Pour in rinsed lentils, diced tomatoes, vegetable broth, and a bay leaf. Add the optional diced potato and a splash of red wine if using. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, reduce heat to low and let the stew simmer gently for 25-30 minutes, or until the lentils are tender and the potatoes (if included) are cooked through.
- Final Touches: Season the stew with salt and pepper to taste. If using greens like kale or spinach, stir them in now and cook for an additional 5 minutes to wilt them into the stew.
- Serve: Remove the bay leaf from the pot. Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot and enjoy this warming, nutritious vegan meal.
Notes
- Rinse lentils thoroughly before cooking to remove any impurities.
- Adding diced potato enhances the stew’s heartiness and texture.
- A splash of red wine is optional but adds a rich depth of flavor to the stew.
- Fresh herbs like parsley add a bright, fresh finish at serving.
- This stew stores well and tastes even better the next day.
- Adjust the consistency with more broth or water if you prefer a thinner stew.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, American-inspired
Keywords: Vegan lentil stew, mushroom stew recipe, healthy vegan dinner, plant-based stew, gluten-free stew, easy vegan recipes
