Hearty Vegan Lentil Mushroom Stew

$- 1 cup green or brown lentils, rinsed - 2 cups mushrooms, sliced (cremini or button) - 1 medium onion, diced - 3 cloves garlic, minced - 3 medium carrots, diced - 2 ribs celery, diced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 2 tablespoons soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley for garnish Gather these simple ingredients before you start. The lentils give the stew a hearty base. Choose green or brown lentils; both work well. The mushrooms add depth and flavor. I prefer cremini for their richness, but button mushrooms are great too. Onions and garlic bring warmth and aroma. Carrots and celery add a nice crunch. The diced tomatoes provide acidity and sweetness. Use a good vegetable broth for a rich flavor. Soy sauce or tamari enhances umami. Dried thyme and smoked paprika add a lovely depth. Don’t forget salt and pepper for taste. Finally, olive oil is key for sautéing. Fresh parsley makes a lovely garnish. With these ingredients, you will create a comforting and delicious stew. {{ingredient_image_1}} 1. Heat oil and sauté onion First, take a large pot. Pour in 2 tablespoons of olive oil. Set the heat to medium. Once the oil is hot, add 1 diced onion. Sauté for about 5 minutes until the onion turns soft and clear. 2. Add garlic, carrots, and celery Next, stir in 3 minced garlic cloves, 3 diced carrots, and 2 diced celery ribs. Cook this mix for another 5 minutes. Stir it often to keep it from sticking. 3. Sauté mushrooms until browned Now, add 2 cups of sliced mushrooms to the pot. Cook them for about 6 to 7 minutes. Stir until they are brown and release their moisture. 1. Combine ingredients and bring to a boil After the mushrooms are ready, add in the rinsed lentils, 1 can of diced tomatoes, and 4 cups of vegetable broth. Also, add 2 tablespoons of soy sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Mix well and bring the stew to a boil. 2. Simmer until lentils are tender Once it boils, lower the heat. Cover the pot and let it simmer for about 30 to 35 minutes. Stir it every now and then to avoid any sticking to the bottom. 3. Adjust seasoning and thickness After simmering, taste your stew. Add salt and pepper according to your preference. If it feels thick, add a bit more vegetable broth or water until it’s just right. To make your stew shine, use the right spices. I love adding dried thyme and smoked paprika. They blend well with lentils and mushrooms, giving a rich taste. For a touch of zest, add a splash of soy sauce or tamari. This adds depth to your stew. Tomatoes can be tangy. To balance this, add a pinch of sugar or a splash of vinegar. This will smooth out the acidity. You want a taste that sings, not clashing notes. The right thickness is key to a great stew. If it’s too thick, simply add more vegetable broth or water. Start with half a cup at a time. Stir well and check until it feels just right. When sautéing vegetables, heat your oil before adding onion. This brings out the flavors. Cook the onion until it’s soft, then add garlic, carrots, and celery. Sautéing them for a few minutes helps them release their natural sweetness. When you add mushrooms, wait for them to brown. This adds a nice texture and flavor to the stew. Pro Tips Use Fresh Herbs: Fresh herbs can elevate the flavor of your stew. Consider adding thyme or parsley just before serving for a burst of freshness. Customize the Vegetables: Feel free to add other vegetables like potatoes or bell peppers for extra nutrition and flavor variety. Make it Ahead: This stew tastes even better the next day! Make it in advance and store in the fridge to allow the flavors to meld. Adjust the Consistency: If you prefer a thicker stew, let it simmer uncovered for the last few minutes. For a thinner stew, add more vegetable broth or water. {{image_2}} You can make this stew even better by adding more veggies. Seasonal vegetables add great flavor and nutrition. Think about using zucchini, bell peppers, or sweet potatoes. They cook well and blend in nicely. You can also add leafy greens like spinach or kale. Stir them in during the last few minutes of cooking. They will wilt down and add a lovely green touch. If you want more protein, try adding tofu or tempeh. They soak up the stew's flavors and give you a hearty meal. Cut them into small pieces and sauté them before adding to the pot. You can also switch up your lentils. Try red or black lentils for a different taste. Each type has its own texture and flavor, making your stew unique. To keep your stew fresh, store it in an airtight container. Let it cool first. Place it in the fridge for up to five days. If you want to keep it longer, freezing is a great option. Use a freezer-safe container. You can freeze it for up to three months. Just remember to leave some space for expansion. To reheat your stew, use a pot on the stove. This method helps keep the flavor intact. Stir often and add a splash of vegetable broth if it’s too thick. You can also use a microwave. Just heat it in short bursts. Stir in between to ensure even heating. Enjoy your hearty stew warm, just like when you first made it! Can I use any type of lentils? Yes, you can use different lentils. Green and brown lentils work best. They hold their shape well in stews. Red lentils cook faster but will break down more. This will change the stew's texture. How do I make this stew gluten-free? To make the stew gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free version of soy sauce. Check your vegetable broth for gluten-free labeling as well. Most vegetable broths are safe, but it’s good to verify. What can I serve with Vegan Lentil Mushroom Stew? You can serve this stew with crusty bread. It pairs well with a side salad too. For a heartier meal, add some quinoa or rice. These side options will soak up the stew's rich flavors. This stew combines lentils, mushrooms, and veggies for a hearty meal. You learned how to prepare it in simple steps. Customize with herbs or proteins to match your taste. Store leftovers easily for another day. Remember, great meals come from fresh ingredients and love. This Vegan Lentil Mushroom Stew is sure to please everyone. Enjoy your cooking and share this recipe!$

Hearty Vegan Lentil Mushroom Stew

A comforting and nutritious stew packed with lentils, mushrooms, and vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Vegan

Servings 4

Calories 250 kcal

Ingredients

1 cup green or brown lentils, rinsed
2 cups mushrooms, sliced (cremini or button)
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, diced
2 ribs celery, diced
1 can (14 oz) diced tomatoes
4 cups vegetable broth
2 tablespoons soy sauce or tamari
1 teaspoon dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.
Add the sliced mushrooms to the pot and sauté until they release their moisture and begin to brown, about 6-7 minutes.
Stir in the rinsed lentils, diced tomatoes (with juice), vegetable broth, soy sauce, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and cover the pot. Let the stew simmer for about 30-35 minutes or until the lentils are tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning as needed. If the stew is too thick, add a little more vegetable broth or water to reach your desired consistency.
Once done, remove from heat and let it sit for 5 minutes before serving.

Notes

Serve the stew in deep bowls and garnish with freshly chopped parsley. Pair it with crusty bread for a complete meal.

Keyword healthy, lentils, mushrooms, stew, vegan