Hearty Vegan Lentil Mushroom Stew Recipe for Comfort

The moment you take a whiff of Vegan Lentil Mushroom Stew bubbling away on the stove, your senses will dance with delight. Imagine hearty lentils swimming in a rich, savory broth fragrant with earthy mushrooms and aromatic herbs—it’s like a warm hug in a bowl. delicious vegan mushroom wellington Each spoonful promises to fill you with cozy vibes and satisfaction, making it ideal for chilly evenings or when you need a little comfort in your life.

This stew is more than just a meal; it’s an experience filled with nostalgia and warmth. Picture yourself gathered around a table with friends, all sharing stories while the steam rises from your bowls. It’s perfect for those rainy days when Netflix is calling your name or for impressing that special someone without burning down the kitchen. Trust me; this dish will elevate your culinary game and leave everyone begging for seconds!

I still remember the first time I made this stew; my friends were so impressed that they thought I had secret chef skills!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green or Brown Lentils: These lentils hold their shape beautifully during cooking, adding texture to the stew.
• Mushrooms: Use your favorite variety—cremini or shiitake work wonderfully for their deep flavor.
• Onion: A sweet onion adds depth and sweetness; be sure to chop it finely!
• Garlic: Fresh garlic cloves bring an aromatic punch that brightens up the entire dish. garlic bread for dipping.
• Carrots: Chopped carrots add natural sweetness and lovely color; I like using organic ones when possible.
• Celery: Adds crunch and freshness; make sure to dice it small for even cooking.
• Diced Tomatoes: Canned tomatoes provide acidity and richness—opt for no-salt-added varieties if watching sodium intake.
• Vegetable Broth: Choose low-sodium broth to control salt content while keeping flavors rich.
• Thyme and Bay Leaf: These herbs elevate the aroma; fresh thyme is best but dried works in a pinch.
• Pepper and Salt: Essential seasonings that enhance flavors; adjust according to taste preferences.

The full ingredients list, including measurements, is provided in the recipe card directly below. creamy potato soup variation.

Let’s Make it Together

Prep Your Veggies: Start by washing and chopping all your veggies into bite-sized pieces. The smaller they are, the quicker they’ll cook!

Sauté the Aromatics: In a large pot over medium heat, add olive oil and sauté chopped onions until translucent, about 5 minutes. The smell will be divine!

Add Mushrooms and Garlic: Toss in sliced mushrooms and minced garlic, stirring until mushrooms soften and release their juices—around 4-5 minutes should do the trick.

Incorporate Carrots and Celery: Add diced carrots and celery to the pot, mixing well. Cook until they start softening—about 3-4 minutes is ideal.

Stir in Lentils and Tomatoes: Pour in rinsed lentils along with diced tomatoes (with juice) into the mixture, stirring everything together like you’re creating magic.

Add Broth and Herbs: Pour in vegetable broth along with bay leaf and thyme. Bring it all to a boil before reducing heat to low—let it simmer for about 30-40 minutes until lentils are tender.

Be sure to check occasionally; give it a stir so nothing sticks! Once you’ve achieved that glorious aroma wafting through your kitchen, it’s time to taste-test!

Serve this Vegan Lentil Mushroom Stew hot with crusty bread or over rice for an extra filling meal. Garnish with fresh herbs if you’re feeling fancy! Enjoy every last drop of this comforting concoction—your taste buds will thank you! fresh fall harvest salad.

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add mushrooms to enrich flavors. Next, stir in lentils and broth for that perfect simmer, allowing everything to meld beautifully.

Add Your Touch

Feel free to swap in seasonal vegetables or spices. Add a splash of balsamic vinegar for tanginess or throw in some spinach before serving for a pop of color and nutrition. For more inspiration, check out this Garlic Butter Green Beans recipe recipe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat gently on the stove over low heat, adding a splash of water if needed to restore creaminess.

Using lentils can be tricky; they tend to overcook easily. I remember my first attempt when I ended up with mushy bits instead of tender morsels. Now, I’m an expert!

FAQ

Can I use dried mushrooms instead of fresh?

Yes, just rehydrate them prior and adjust cooking time accordingly.

How can I thicken my Vegan Lentil Mushroom Stew?

Blend a portion of the stew and stir it back in for richness. For more inspiration, check out this Thick and Chewy Cookies recipe.

Is this stew freezer-friendly?

Absolutely! It freezes well for up to three months without losing flavor or texture.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Vegan Lentil Mushroom Stew

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amelia
• Total Time: 55 minutes
• Yield: Serves 6

Print Recipe

Pin Recipe

Description

Warm up your evenings with this comforting Vegan Lentil Mushroom Stew! Packed with hearty lentils and earthy mushrooms, this savory dish brings together aromatic herbs for a delightful experience. Perfect for cozy nights or impressing dinner guests, this easy-to-make stew is both satisfying and versatile. Serve it hot with crusty bread or over rice for a fulfilling meal that will leave everyone asking for more.

---

Ingredients

Scale 1x2x3x

• 1 cup green or brown lentils
• 8 oz cremini or shiitake mushrooms, sliced
• 1 medium sweet onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 tsp dried thyme (or 2 tsp fresh)
• 1 bay leaf
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prep your veggies by washing and chopping them into bite-sized pieces.
2. In a large pot over medium heat, sauté the chopped onions in olive oil until translucent (about 5 minutes).
3. Add sliced mushrooms and minced garlic; cook until mushrooms soften (4–5 minutes).
4. Stir in the diced carrots and celery; cook until slightly softened (3–4 minutes).
5. Add rinsed lentils and diced tomatoes (with juices), stirring well.
6. Pour in vegetable broth along with thyme and bay leaf; bring to a boil.
7. Reduce heat to low, cover, and simmer for about 30–40 minutes until lentils are tender, checking occasionally.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 6g
• Sodium: 350mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 15g
• Protein: 10g
• Cholesterol: 0mg