Description
A heartwarming Vegan Lentil Mushroom Stew that’s perfect for chilly evenings, filled with flavor and nutrition.
Ingredients
Scale
- 1 cup Green or Brown Lentils
- 8 oz Mushrooms (Button or Cremini)
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 Onion, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable Broth
- 1 can (14 oz) Canned Tomatoes (Diced or Crushed)
- 1 tsp Smoked Paprika
- 2 Bay Leaves
- 1 tsp Thyme
- Salt and Pepper to taste
Instructions
- Prep your ingredients: Rinse lentils and chop veggies.
- Sauté the aromatics: Heat olive oil, add onions and celery, sauté for 4-5 minutes, then add garlic and carrots for another 2-3 minutes.
- Add the mushrooms: Cook for 5-7 minutes until tender.
- Season it up: Mix in smoked paprika, thyme, bay leaves, salt, and pepper.
- Building the stew base: Add vegetable broth and diced tomatoes, bring to a boil, then add lentils.
- Let it simmer: Cover partially and cook for 30-35 minutes until lentils are tender.
- The final touches: Adjust seasoning, remove bay leaves, and stir in fresh lemon juice.
- Serve and enjoy: Ladle into bowls and top with herbs or vegan yogurt.
Notes
This stew stores beautifully in the fridge for about 4-5 days, making it perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Keywords: vegan stew, lentil recipe, comfort food