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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.

Ingredients

Scale

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

Find it online: https://chefmilacook.com/vegan-lentil-mushroom-stew-recipe/