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