Vegan Lentil Mushroom Stew Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
