Description
This hearty and comforting Vegan Lentil Mushroom Stew is packed with nutritious ingredients like lentils, cremini mushrooms, and fresh vegetables. Slow-simmered in a flavorful broth with tomato paste, herbs, and a splash of red wine, it offers a rich, savory taste perfect for a wholesome meal. This stew is ideal for cozy colder days and suits vegan and vegetarian diets.
Ingredients
Scale
Main 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
- 1 diced potato (optional for extra heartiness)
- 1 cup chopped kale or spinach (optional)
- A splash of red wine (optional for depth of flavor)
Seasonings and Oils
- 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)
Instructions
- Sauté Vegetables: 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.
- Cook Mushrooms and Garlic: Add minced garlic and sliced cremini mushrooms to the pot. Continue cooking for another 5 minutes until the mushrooms release their moisture and start to brown.
- Add Spices and Tomato Paste: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to bring out the flavors.
- Simmer Stew: Add rinsed lentils, diced tomatoes with their juice, vegetable broth, bay leaf, diced potato (if using), and a splash of red wine (if using). Bring the mixture to a boil, then reduce heat to low and let it simmer gently for 25-30 minutes, or until the lentils and potato are tender.
- Finish with Greens and Seasoning: Season with salt and pepper to taste. If using kale or spinach, stir it in now and cook for an additional 5 minutes until the greens wilt.
- Serve: Remove the bay leaf before serving. Garnish with freshly chopped parsley if desired for a fresh finish.
Notes
- Rinsing lentils before cooking helps remove any debris and reduces cooking foam.
- For a richer flavor, you can increase the splash of red wine or substitute with balsamic vinegar if preferred.
- The stew can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months.
- Adjust the thickness by adding more vegetable broth for a thinner stew or simmering longer for a thicker texture.
- Feel free to swap cremini mushrooms with button mushrooms or portobello for different textures.
- Make sure not to overcook the kale or spinach to maintain some texture and vibrant color.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan
