Lentil and Mushroom Stew Recipe
This lentil and mushroom stew is the ultimate comfort food, minus the regret that comes after inhaling an entire pizza.
It blends earthy mushrooms with protein-packed lentils, making you feel cozy, full, and suspiciously like a responsible adult.
The rich flavors simmer together until your kitchen smells like you’ve been cooking for hours—though you barely lifted a finger.
It’s hearty, satisfying, and meat-free, so you can brag about being healthy while still eating a bowl big enough for two.
Perfect for cold nights, lazy Sundays, or whenever you need comfort without the emotional baggage of actual humans.
Lentil and Mushroom Stew Recipe
A hearty vegan stew combining mushrooms, lentils, and herbs for a rich, earthy, and warming one-pot dinner.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 2 medium diced
- Celery – 2 stalks chopped
- Mushrooms – 3 cups sliced
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Tomato paste – 2 tbsp
- Thyme – 1 tsp dried
- Bay leaf – 1
- Smoked paprika – 1 tsp
- Fresh parsley – 2 tbsp chopped
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Lemon juice – 1 tbsp
Instructions
- Heat olive oil in a large pot.
- Add onion, garlic, carrots, and celery; sauté 6 minutes.
- Stir in mushrooms and cook until softened, about 8 minutes.
- Add thyme, paprika, salt, and pepper.
- Stir in tomato paste; cook 2 minutes.
- Pour in broth, lentils, and bay leaf.
- Bring to boil, then reduce heat and simmer 40–45 minutes.
- Remove bay leaf, stir in lemon juice.
- Garnish with parsley and serve hot.
Notes
Nutritional Values (per serving)
- Calories: 320
- Total Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 16 g
- Protein: 18 g
Vitamins & Minerals (per serving)
- Iron: 30%
- Folate: 36%
- Vitamin A: 55%
- Vitamin C: 18%
- Magnesium: 24%
Additional Notes
- Add kale or spinach for extra nutrients.
- Pair with crusty bread or rice.
- Leftovers taste even better the next day.
