Vegan Lentil Mushroom Stew Recipe

Introduction

This vegan lentil mushroom stew is a warm, comforting dish packed with hearty vegetables and rich flavors. Perfect for a cozy dinner, it’s nourishing, easy to make, and full of plant-based goodness.

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
• 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)
• 1 cup chopped kale or spinach
• 1 diced potato for extra heartiness
• A splash of red wine for depth of flavor

Instructions

1. Step 1: 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 start to soften.
2. Step 2: Add minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes until mushrooms release their moisture and begin to brown.
3. Step 3: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to allow the flavors to develop.
4. Step 4: Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, diced potato, and a splash of red wine. Bring the mixture to a boil, then reduce heat and simmer for 25 to 30 minutes until the lentils and potato are tender.
5. Step 5: Season the stew with salt and pepper to taste. Stir in chopped kale or spinach, and cook for an additional 5 minutes until the greens are wilted.
6. Step 6: Remove the bay leaf before serving. Garnish with fresh parsley if desired.

Tips & Variations

• For added texture, sprinkle some toasted nuts or seeds on top before serving.
• You can swap kale or spinach with Swiss chard or collard greens depending on your preference.
• Using red wine adds depth, but you can omit it or use a splash of balsamic vinegar instead.
• If you prefer a thicker stew, mash some of the cooked potatoes or lentils gently with a spoon.
• Feel free to add other vegetables like bell peppers or zucchini for variation.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warm. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to reduce cooking time. Add them towards the end of cooking and adjust liquid amounts accordingly to avoid a watery stew.

Is this stew gluten-free?

Absolutely. All the ingredients in this recipe are naturally gluten-free, making it suitable for those with gluten sensitivities.

Vegan Lentil Mushroom Stew Recipe

Print Recipe

★★★★★

4.6 from 608 reviews

This hearty Vegan Lentil Mushroom Stew is a comforting and nutritious one-pot meal perfect for any season. Packed with green lentils, cremini mushrooms, fresh vegetables, and warming spices, it delivers rich flavors and a satisfying texture without any animal products. Enhanced with tomato paste, smoked paprika, and a splash of red wine, this stew is slow-simmered to tender perfection and finished with leafy greens for an extra boost of nutrition.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 8 oz cremini mushrooms, sliced
• 1 diced potato
• 1 cup chopped kale or spinach
• Fresh parsley for garnish (optional)

Pantry and Staples

• 1 cup dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• A splash of red wine

Instructions

1. Sauté the Aromatics and Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and chopped celery. Sauté for about 5 minutes or until the vegetables start to soften and the onions become translucent.
2. Add Garlic and Mushrooms: Add minced garlic and sliced cremini mushrooms to the pot. Cook for another 5 minutes until the mushrooms release their moisture and start to brown, intensifying their flavor.
3. Incorporate Tomato Paste and Spices: Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute while stirring to help release the spices’ aromas and deepen the stew’s flavor.
4. Add Lentils, Tomatoes, Broth, and Bay Leaf: Pour in the rinsed lentils, canned diced tomatoes, vegetable broth, and bay leaf. Add the diced potato and a splash of red wine for added depth. Bring everything to a boil.
5. Simmer the Stew: Once boiling, reduce the heat to low and let the stew simmer gently for 25 to 30 minutes, or until the lentils and potato are tender. Stir occasionally and check the seasoning.
6. Add Greens and Final Seasoning: Season with salt and pepper to taste. Stir in the chopped kale or spinach, cooking for an additional 5 minutes until the greens are wilted and incorporated.
7. Serve: Remove the bay leaf before serving. Garnish with fresh parsley if desired, and enjoy your wholesome vegan stew.

Notes

• Rinsing lentils before cooking helps remove any dirt or debris and improves texture.
• The splash of red wine is optional but adds great depth; substitute with extra broth if preferred.
• Use vegetable broth low in sodium to better control salt levels.
• For a thicker stew, mash some of the lentils and potatoes before serving.
• This stew stores well and tastes even better the next day after flavors meld.

Keywords: vegan lentil stew, mushroom stew, healthy vegan dinner, plant-based stew, gluten-free stew, hearty vegan recipe