Vegan Lentil Mushroom Stew

This Vegan Lentil Mushroom Stew is a comforting bowl of rich flavors and nutrient-packed ingredients that warms the soul.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: EVENING DINNERS

Cuisine: Comfort Food, Vegan

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

1.5 cups dry lentils Rinse well to remove any debris.
2 tablespoon olive oil Adds healthy fats and flavor.
1 onion Diced.
3 cloves garlic Minced.
12 oz mushrooms Sliced.
2 carrots Chopped.
2 celery stalks Chopped.
2 tablespoon tomato paste Delivers richness to the broth.
1 teaspoon smoked paprika Introduces a warm, smoky flavor.
1 teaspoon dried thyme Offers herbal notes.
0.5 teaspoon ground cumin Adds warmth and earthiness.
4 cups vegetable broth Homemade for best results.
1 cup water To adjust consistency.
1 bay leaf Infuses woodsy essence.
1 tablespoon soy sauce (or tamari) Adds umami depth.

Equipment

large pot

Method

How to Make Vegan Lentil Mushroom Stew

Heat oil in a large pot over medium heat.
Sauté onion until soft, about 5 minutes. Then, add garlic and mushrooms, continuing to sauté until browned.
Add carrots and celery, cooking for 3 minutes.
Incorporate tomato paste and spices, stirring well. Cook until fragrant.
Pour in lentils, broth, water, bay leaf, and soy sauce. Stir well and bring to a gentle boil.
Simmer covered for 30–35 minutes.
Remove the bay leaf, season to taste, and simmer uncovered to thicken if needed.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 4mg

Notes

Serve optional with fresh herbs or a squeeze of lemon for a bright finish.

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