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