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–+ servings

Vegan Lentil Mushroom Stew

A comforting and nutritious stew packed with lentils and mushrooms, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 8 oz cremini mushrooms sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • salt and pepper to taste
  • fresh parsley for garnish (optional)
  • 1 cup chopped kale or spinach
  • 1 diced potato for extra heartiness
  • apple vinegar a splash for depth of flavor

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften.
  2. Stir in minced garlic and sliced mushrooms. Cook for another 5 minutes until mushrooms release their moisture and start to brown.
  3. Stir in tomato paste, dried thyme, and smoked paprika. Cook for about 1 minute to let those flavors meld together.
  4. Add lentils, diced tomatoes, vegetable broth, and bay leaf into the pot. Bring to a boil; then reduce heat and let simmer for about 25–30 minutes until lentils are tender.
  5. Once lentils are cooked through, season with salt and pepper to taste. Add greens like kale or spinach and cook for an additional 5 minutes until they wilt down nicely.
  6. Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 5g

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