Description
This Vegan Lentil Mushroom Stew is a hearty, comforting dish packed with nutritious lentils, savory mushrooms, and a medley of vegetables simmered in a flavorful tomato-based broth. Perfect for a cozy meal, it combines the earthiness of cremini mushrooms with the wholesomeness of lentils and fresh greens, enhanced by aromatic herbs and spices. This stew is not only delicious but also vegan, making it a healthy and satisfying option for any day of the week.
Ingredients
Scale
Vegetables & Aromatics
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 8 oz cremini mushrooms (sliced)
- 1 diced potato (optional, for extra heartiness)
- 1 cup chopped kale or spinach
- Fresh parsley for garnish (optional)
Legumes & Canned Goods
- 1 cup dried green or brown lentils (rinsed)
- 1 can (14.5 oz) diced tomatoes
Liquids & Oils
- 4 cups vegetable broth
- 2 tbsp olive oil
- A splash of red wine
Seasonings & Herbs
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, chopped carrots, and chopped celery. Sauté for about 5 minutes until the vegetables start to soften and become fragrant.
- Cook Mushrooms and Garlic: Add minced garlic and sliced cremini mushrooms to the pot. Continue cooking for another 5 minutes until the mushrooms release their moisture and begin to brown, enhancing their earthy flavor.
- Add Tomato Paste and Spices: Stir in the tomato paste, dried thyme, and smoked paprika. Cook for 1 minute, allowing the spices to bloom and intensify the flavors.
- Simmer the Stew: Pour in the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, diced potato, and the splash of red wine. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until the lentils and potatoes are tender.
- Final Additions and Seasoning: Season the stew with salt and pepper to taste. Stir in the chopped kale or spinach and cook for an additional 5 minutes until the greens wilt and incorporate into the stew.
- Serve: Remove the bay leaf from the stew before serving. Garnish with fresh parsley if desired and enjoy this nourishing, hearty vegan meal.
Notes
- Rinsing lentils before cooking helps remove dust and debris.
- Add the diced potato for a thicker, more filling stew.
- You can substitute kale with other greens like spinach or Swiss chard based on preference.
- For a richer flavor, use homemade vegetable broth if possible.
- The splash of red wine enhances depth but can be omitted or replaced with additional broth for alcohol-free version.
- This stew stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
