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.