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–+ servings

Hearty Vegan Lentil Mushroom Stew

A comforting and nutritious stew made with lentils, mushrooms, and fresh vegetables, perfect for chilly evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main
Cuisine: vegan
Calories: 220
Ingredients Equipment Method Nutrition

Ingredients
  

Lentils
  • 1 cup green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces mushrooms, sliced (button or cremini)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt (adjust to taste)
  • 4 cups vegetable broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 2 cups kale or spinach, chopped
  • 1 tablespoon lemon juice

Equipment

  • large pot

Method
 

  1. Wash and chop the vegetables. Dice the onion, carrots, and celery. Slice the mushrooms and mince the garlic.
  2. Rinse the lentils under cold water. In a separate pot, bring water to a boil and add the lentils. Cook for about 10 minutes until slightly tender. Drain and set aside.
  3. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and cook for another minute. Then add carrots, celery, and sliced mushrooms. Cook for 5-7 minutes until softened.
  4. Stir in the pre-cooked lentils, dried thyme, oregano, smoked paprika, black pepper, and salt. Pour in the vegetable broth and add the can of diced tomatoes. Stir everything together.
  5. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for 25-30 minutes. Stir occasionally. After simmering, add chopped kale or spinach and cook for an additional 5 minutes. Stir in lemon juice before serving.

Nutrition

Calories: 220kcalProtein: 12gSodium: 500mg

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