Description
This hearty Vegan Lentil Mushroom Stew combines tender lentils, earthy cremini mushrooms, and a medley of vegetables simmered in a rich tomato and vegetable broth. Enhanced with smoked paprika, thyme, and a splash of red wine, this nutritious and comforting stew is perfect for a warming plant-based meal any time of year.
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
- 1 cup chopped kale or spinach
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- A splash of red wine
Oils & Pastes
- 2 tbsp olive oil
- 1 tbsp tomato paste
Spices & Herbs
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and celery. Sauté these vegetables for about 5 minutes until they start to soften and become fragrant.
- Add Mushrooms and Garlic: Stir in the minced garlic and sliced cremini mushrooms. Cook for another 5 minutes until the mushrooms release their moisture and begin to brown slightly, enhancing their flavor.
- Incorporate Spices and Tomato Paste: Add the tomato paste, dried thyme, and smoked paprika to the pot. Cook for 1 minute while stirring to fully release the aromas and deepen the flavor base.
- Add Lentils, Liquids, and Bay Leaf: Pour in the rinsed lentils, canned diced tomatoes, vegetable broth, and a splash of red wine. Add the bay leaf as well. Bring the mixture to a boil, then reduce the heat to low, and let it simmer uncovered for 25-30 minutes until the lentils and vegetables, including the diced potato, are tender.
- Season and Add Greens: Season the stew with salt and pepper according to your taste. If using kale or spinach, stir them in at this stage and cook for an additional 5 minutes until the greens are wilted and tender.
- Finish and Serve: Remove the bay leaf from the stew. Ladle the stew into bowls and garnish with fresh parsley if desired. Serve hot for a delicious and nourishing meal.
Notes
- Rinse lentils thoroughly before cooking to remove any debris.
- If you prefer a thicker stew, mash some of the cooked lentils and potatoes with a spoon before serving.
- The splash of red wine adds depth to the flavor but can be omitted or substituted with additional vegetable broth.
- Feel free to swap kale for spinach or other leafy greens based on preference or availability.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan
Keywords: Vegan lentil stew, mushroom stew, vegan dinner, plant-based stew, lentil mushroom recipe, healthy vegan meal
