Description
This cozy Vegan Lentil Mushroom Stew is hearty, earthy, and packed with plant-based protein and rich umami flavor. It’s the perfect comfort food for chilly nights—and made entirely with wholesome ingredients.
Ingredients
2 tablespoons olive oil or water for sautéing
1 medium yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
2 tablespoons tomato paste
8 oz cremini mushrooms (or baby bellas), sliced
1 cup brown or green lentils, rinsed
4 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh thyme or parsley, for garnish
Instructions
1. Heat olive oil or water in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
2. Stir in minced garlic and tomato paste. Cook 1 minute until fragrant.
3. Add mushrooms and cook 8–10 minutes, stirring occasionally, until browned and water is released.
4. Add lentils, broth, balsamic vinegar, smoked paprika, thyme, salt, and pepper. Stir to combine.
5. Bring stew to a boil, then reduce heat to low. Cover and simmer for 35–45 minutes until lentils are tender.
6. Taste and adjust seasoning. Stir in fresh herbs just before serving.
7. Ladle into bowls and enjoy hot!
Notes
This stew thickens as it cools and is even better the next day.
Store leftovers in the fridge up to 4 days or freeze for up to 2 months.
Serve with crusty bread or over mashed potatoes for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg