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Vegan Lentil Mushroom Stew

A hearty and comforting vegan lentil mushroom stew that is easy to make and sure to please everyone at the dinner table.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 medium onion, diced
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 16 oz cremini mushrooms, sliced
Lentils, Liquids, and Pantry Items
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1.5 cups brown or green lentils, rinsed Choose brown or green lentils for best results.
  • 1 can (14.5 oz) diced tomatoes
  • 5 cups vegetable broth
Herbs, Seasonings, and Extras
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 leaf bay leaf
  • 2 cups chopped kale or spinach (optional) Add during the last 5 minutes of cooking.
  • Salt, to taste
  • Black pepper, to taste
  • 2 tbsp fresh parsley, chopped for garnish
  • 1 tbsp lemon juice (optional) Add for brightness before serving.

Method
 

Preparation
  1. Place a large pot over medium heat and add the olive oil.
  2. Add the diced onion, carrots, and celery. Stir them every minute or so and cook for about 5 minutes until the onion turns soft and see-through.
  3. Add the minced garlic and sliced mushrooms to the pot. Stir everything together and cook for 5 to 7 minutes until the mushrooms turn golden brown.
  4. Stir in the tomato paste, thyme, and smoked paprika. Cook for about 1 minute to awaken the spices and deepen the flavor.
Cooking
  1. Add rinsed lentils, diced tomatoes with juice, and vegetable broth to the pot. Drop in the bay leaf. Stir well.
  2. Bring the stew to a boil, then reduce heat to low, slightly ajar the lid, and simmer for 30 to 35 minutes, stirring every 10 minutes. Lentils should feel tender but still hold their shape.
  3. Stir in the kale or spinach during the last 5 minutes of cooking.
  4. Remove the bay leaf and taste the stew. Adjust seasoning with salt and black pepper as needed.
  5. Serve warm in bowls, garnished with fresh parsley and a squeeze of lemon juice if desired.

Notes

For best results, do not crowd the mushrooms while browning them. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months. Flavors improve after a day in the fridge.