This lentil mushroom stew is my go-to budget-friendly vegan dinner when I want something warm, filling, and packed with flavor—without spending a fortune. Loaded with protein-rich lentils, savory mushrooms, and cozy spices, it’s the kind of plant-based comfort food that tastes even better the next day. Perfect for meal prep, weeknight dinners, or when you’re craving an easy vegan recipe that actually satisfies. Save this one for chilly nights and busy weeks!
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Lentil Mushroom Stew – Budget-Friendly Vegan Dinner
This hearty Lentil Mushroom Stew is a rich, savory vegan dish packed with protein, earthy mushrooms, and herbs. It’s easy to make, perfect for meal prep, and full of comforting flavors for cozy nights or nutritious dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4,4 servings 1x
Ingredients
Scale
- 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)
- Optional: 1 cup chopped kale or spinach, 1 diced potato, splash of red wine
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften.
- Add garlic and mushrooms. Cook for another 5 minutes until mushrooms release moisture and brown.
- Stir in tomato paste, thyme, and smoked paprika. Cook for 1 minute to bloom the spices.
- Add lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer for 25–30 minutes until lentils are tender.
- If using, add chopped kale or spinach and cook for an additional 5 minutes.
- Season with salt and pepper. Remove the bay leaf before serving. Garnish with parsley if desired.
Nutrition
- Calories: 285 calories
