Hearty Lentil Mushroom Stew (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup dried green or brown lentils, rinsed
02 -
8 ounces cremini mushrooms, sliced
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
2 carrots, chopped
06 -
2 celery stalks, chopped
07 -
1 can (14.5 oz) diced tomatoes
08 -
4 cups vegetable broth
→ Seasonings and Oil
09 -
2 tablespoons olive oil
10 -
1 tablespoon tomato paste
11 -
1 teaspoon dried thyme
12 -
1 teaspoon smoked paprika
13 -
1 bay leaf
14 -
Salt and pepper to taste
15 -
Fresh parsley for garnish (optional)
→ Optional Add-ins
16 -
1 cup chopped kale or spinach
17 -
1 diced potato
18 -
A splash of red wine
# Instructions:
01 -
Get your pot nice and hot over medium heat with the olive oil, then toss in your diced onions, carrots, and celery. Let them sauté for about 5 minutes until they start getting tender and fragrant.
02 -
Now add those minced garlic cloves and sliced mushrooms to the pot. Let everything cook together for another 5 minutes, until your mushrooms release their moisture and develop a nice brown color.
03 -
Stir in the tomato paste, dried thyme, and smoked paprika. Let these spices toast for about a minute to wake up their flavors.
04 -
Add your rinsed lentils, diced tomatoes, vegetable broth, and that bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer for 25-30 minutes, until those lentils become perfectly tender.
05 -
Give it a taste and season with salt and pepper until it's just right. If you're using kale or spinach, now's the time to add it - let it cook for about 5 more minutes. Don't forget to fish out that bay leaf before serving!
# Notes:
01 -
This cozy vegan stew combines protein-rich lentils with umami-packed mushrooms for a satisfying, nutritious meal that's perfect for chilly evenings.
02 -
Keep an eye on the liquid level as it cooks - add more broth if it gets too thick, or let it simmer uncovered if you'd like it thicker.