Vegan Lentil Mushroom Stew (Print)
A hearty plant-based meal combining protein-rich lentils with umami mushrooms for a satisfying and nutritious dinner option.
# Ingredients:
→ Legumes
01 -
1 cup dried green or brown lentils, rinsed
→ Vegetables
02 -
8 oz cremini mushrooms, sliced
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
2 carrots, chopped
06 -
2 celery stalks, chopped
07 -
1 can (400g) diced tomatoes
→ Liquids
08 -
1 liter vegetable broth
09 -
2 tbsp olive oil
→ Seasonings
10 -
1 tbsp tomato paste
11 -
1 tsp dried thyme
12 -
1 tsp smoked paprika
13 -
1 bay leaf
14 -
Salt and pepper to taste
15 -
Fresh parsley for garnish (optional)
→ Optional Add-ins
16 -
1 cup chopped kale or spinach
17 -
1 diced potato
18 -
A splash of red wine
# Directions:
01 -
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables start to soften.
02 -
Add minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
03 -
Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to release the flavors.
04 -
Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
05 -
Season with salt and pepper to taste. If using, add chopped kale or spinach and cook for an additional 5 minutes.
06 -
Remove bay leaf before serving. Garnish with fresh parsley if desired.
# Notes:
01 -
For the perfect consistency, keep an eye on the liquid level as it simmers. If it gets too thick, add a bit more broth. If it's too thin, let it simmer uncovered for a few extra minutes.