Vegan Lentil Mushroom Stew – Cozy Healthy Dinner
A hearty, one-pot Vegan Lentil Mushroom Stew made with earthy mushrooms, protein-packed lentils, and aromatic vegetables in a savory broth. Perfect for meal prep, chilly nights, and clean eating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup green or brown lentils (rinsed)
- 16 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3–4 garlic cloves, minced
- 2 tbsp tomato paste
- 5 cups vegetable broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp smoked paprika
- Salt & pepper, to taste
- 1 tbsp balsamic vinegar or lemon juice (optional)
- 2 tsp soy sauce or tamari (optional)
- Olive oil, for sautéing
- Optional: baby spinach or kale for added greens
Instructions
- In a large pot, heat oil and sauté onion, carrots, and celery until softened.
- Add garlic, mushrooms, and cook until mushrooms brown.
- Stir in tomato paste; cook 1–2 minutes.
- Add lentils, broth, herbs, and spices. Bring to a boil, then simmer for 35–40 minutes.
- Remove bay leaf, adjust seasoning, and stir in optional greens or vinegar.
- Serve hot with crusty bread or grains.
Notes
- Make it oil-free by sautéing in broth.
- Freezes well for up to 3 months.
- Blend a portion to thicken naturally.