Vegan Lentil Mushroom Stew Recipe

Introduction

This Vegan Lentil Mushroom Stew is a comforting and hearty dish perfect for any season. Packed with earthy mushrooms, nutritious lentils, and fresh vegetables, it delivers rich flavors with every spoonful. Ideal for a cozy meal, it’s easy to prepare and wonderfully satisfying.

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 (optional)
• A splash of red wine for depth of flavor (optional)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
2. Step 2: Add the minced garlic and sliced mushrooms. Cook for another 5 minutes, allowing the mushrooms to release their moisture and start to brown.
3. Step 3: Stir in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to fully release the spices’ aroma.
4. Step 4: Add rinsed lentils, diced tomatoes, vegetable broth, and bay leaf into the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 25 to 30 minutes, or until the lentils are tender.
5. Step 5: Season with salt and pepper to taste. If using, stir in the chopped kale or spinach and cook for an additional 5 minutes until wilted.
6. Step 6: Remove the bay leaf before serving. Garnish with fresh parsley if desired, and enjoy your warm and hearty stew.

Tips & Variations

• For extra depth, add a splash of red wine after sautéing the mushrooms and let it reduce before adding tomato paste.
• Including a diced potato boosts heartiness and texture, making the stew even more filling.
• Swap cremini mushrooms for shiitake or portobello for a different flavor profile.
• Serve with crusty bread or over cooked grains like rice or quinoa for a complete meal.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the stew has thickened. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Add them after sautéing the vegetables and adjust the cooking time to allow flavors to meld, but avoid overcooking to prevent mushiness.

Is this stew gluten-free?

Absolutely. All the ingredients are naturally gluten-free, making this stew safe for gluten-sensitive diets.

Vegan Lentil Mushroom Stew Recipe

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★★★★★

4.9 from 93 reviews

This hearty Vegan Lentil Mushroom Stew is a comforting, nutrient-packed dish perfect for cozy meals. Made with green or brown lentils, cremini mushrooms, fresh vegetables, and a medley of savory spices, it blends earthy flavors with a rich, tomato-based broth enhanced by a splash of red wine. The addition of kale and potato adds extra heartiness, making it a satisfying vegan stew ideal for any season.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large onion (diced)
• 3 cloves garlic (minced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 8 oz cremini mushrooms (sliced)
• 1 diced potato
• 1 cup chopped kale or spinach
• Fresh parsley for garnish (optional)

Legumes and Canned Goods

• 1 cup dried green or brown lentils (rinsed)
• 1 can (14.5 oz) diced tomatoes

Liquids and Oils

• 4 cups vegetable broth
• 2 tbsp olive oil
• A splash of red wine

Seasonings

• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and chopped celery. Sauté for about 5 minutes until the vegetables begin to soften, creating a flavorful base for the stew.
2. Cook Mushrooms and Garlic: Add minced garlic and sliced cremini mushrooms to the pot. Continue cooking for another 5 minutes, allowing the mushrooms to release their moisture and start browning, enhancing the umami flavor.
3. Incorporate Spices and Tomato Paste: Stir in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to toast the spices and release their aromatic flavors into the mixture.
4. Add Lentils, Tomatoes, and Broth: Pour in the rinsed lentils, diced tomatoes, vegetable broth, and add the bay leaf. Bring the mixture to a boil, then reduce heat to a gentle simmer. Let it cook uncovered for 25 to 30 minutes, or until the lentils are tender and the stew slightly thickens.
5. Season and Add Greens: Season the stew with salt and pepper to taste. If desired, stir in chopped kale or spinach. Cook for an additional 5 minutes until the greens are wilted and tender, boosting the stew’s nutrition and color.
6. Finish and Serve: Remove the bay leaf from the stew before serving. Add a splash of red wine to deepen the flavors if not already added earlier, stir well. Garnish with fresh parsley if desired for a burst of freshness.

Notes

• Rinsing lentils before cooking helps remove any debris and reduces foaming.
• The diced potato adds extra heartiness but can be omitted or substituted with sweet potatoes for a sweeter flavor.
• A splash of red wine enhances depth but can be left out or replaced with additional vegetable broth for a non-alcoholic version.
• For a thicker stew, simmer longer or mash a few lentils against the pot side.
• Use kale or spinach based on preference; kale will hold texture better, spinach wilts quickly.
• Leftovers taste even better the next day and can be refrigerated for up to 4 days or frozen for up to 2 months.

Keywords: vegan lentil stew, mushroom stew, vegan dinner, plant-based stew, hearty vegan meal, lentil mushroom soup