Vegan Lentil Mushroom Stew is a wholesome meal that is filling and like a hug. Tender lentils, earthy mushrooms, and aromatic vegetables fill the stew & combine in a rich broth. It is easy to prepare, cost-effective & nutritious. Every spoonful is full of flavor with the depth & sweetness of carrots, the mellowing spiciness of the herbs. It is one of the best stews to serve on chilly days or when you only need a Satisfying yet healthy meal. Completely vegan or vegan-curious, this Vegan Lentil Mushroom Stew is a delicious and healthy dish.
STATS
- Diet: Vegan, gluten-free
- Prep time: 15 minutes
- Cuisine: International comfort food
- Cooking time: 40 minutes
- Serving size: 1 cup
- Course: Main dish
- Yield: 6 servings
- Difficulty: Easy
- Total time: 55 minutes
- Cooking method: Simmer
EQUIPMENT
- Large pot/Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups
- Measuring spoons
INGREDIENTS
- One cup of rinsed dried green or brown lentils
- Eight ounces of mushrooms
- One medium onion
- Two medium carrots
- Two celery stalks
- Three garlic cloves
- One can (14 ounces) chopped tomatoes
- 1/4 cup tomato paste Four cups vegetable broth
- The dried thyme, one teaspoon
- One teaspoon of paprika smoked
- Two tablespoons of olive oil To taste, add salt and black pepper.
- For garnish, chop some fresh parsley.
INGREDIENT NOTES
Lentils:
- Green or brown lentils are optimum. They retain form as they become softened.
Mushrooms:
- The mushroom adds an earthiness and the umami taste to the stew. Use white oyster mushrooms or cremini/baby bella.
Onion, carrot, celery:
- It is a traditionally constructed flavor base. Garlic: Provides fragrance and a strong note that complements the lentils.
Diced Tomatoes:
- These tomatoes work with these flavors by adding some acidity and sweetness.
Tomato paste:
- Intensifies the tomato flavor and darkens the broth.
The broth of the vegetables:
- The liquid form in which the flavors are transferred. You can use homemade or store-bought.
Spices:
- The stew is gently spiced with thyme and paprika. The bay leaf provides depth in an understated way.
Olive oil:
- Olive oil was used in which the mushrooms and vegetables were stir-fried. Adds richness.
INSTRUCTIONS
- Add garlic and sauté till fragrant, 30 seconds.
- Cook the mushrooms for five minutes, till they start to release liquid and start to turn a light shade of brown.
- Add smoked paprika, tomato paste, and thyme and stir. Stir thoroughly.
- Add the bay leaf, stock, lentils, and diced tomatoes. Mix to blend.
- Heat the mixture till it boils.
- Lentils should be soft after 30 to 35 minutes of simmering over low heat with a lid on.
- Before serving, take out the bay leaf.
- Add salt and pepper for seasoning. Taste and adjust.
- Garnish with fresh parsley and serve hot.
TIPS
- Cook the vegetables till golden to achieve an added depth of flavor.
- You can also add a pinch of chili flakes (if you like spice).
- To make it creamier, crush some lentils with a spoon in the stew.
- To get more vegetables, in the final five minutes, add chopped kale or spinach.
- Serve with crusty bread or rice or quinoa to fill it out.
STORAGE INFORMATION
Fridge:
- It can be kept at least 4 days in a Zip lock bag. A first night on a counter can intensify the taste of it
Storage: Store in airtight containers in the freezer for at least two months. Thaw in the fridge overnight and reheat.
FAQS
Is it ok to use canned lentils?
- Yes. Use two cups of cooked lentils, which have been drained. Reduce the cooking time to 20 minutes.
Is this stewful?
- Yes. Because lentils are a fantastic source of fiber and protein, the stew is quite filling.
Can I change it to be oil-free?
- Yes. Instead of adding oil, sauté vegetables in water or broth.
Does it improve on an old day?
- Yes. It can be better overnight, as the flavors will have time to deepen.
NUTRITIONAL INFORMATION
Calories: 220
Protein: 12 g
Carbohydrates: 32 g
Dietary Fiber: 10 g
Fat: 6 g
Vitamin A: 40% DV
Vitamin C: 20% DV
Calcium: 6% DV
Iron: 25% DV
