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- 1 cup green or brown lentils - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 2 carrots, diced - 2 celery stalks, diced - 8 oz cremini mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes - 2 cups kale, chopped - Salt and black pepper to taste - Fresh parsley for garnish Gather these fresh ingredients to make a hearty vegan lentil mushroom stew. Lentils are the star here. They are packed with protein and fiber, making the stew filling. Olive oil adds richness, while onion and garlic provide a base of flavor. Carrots and celery bring sweetness and crunch. Cremini mushrooms add depth and earthiness. Thyme and smoked paprika infuse the dish with warmth. Vegetable broth and diced tomatoes create a tasty liquid base. Finally, kale adds nutrition and color. Be sure to have salt and pepper on hand to season to your liking. Fresh parsley makes a beautiful garnish. Enjoy creating this healthy meal! {{ingredient_image_1}} - Start by rinsing 1 cup of green or brown lentils under cold water. This helps remove any dirt. - Next, dice 1 medium onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic and slice 8 oz of cremini mushrooms. This makes the cooking easier. - In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes soft. - Then, stir in the minced garlic and cook for another minute. You want the kitchen to smell great! - Add the diced carrots and celery to the pot, sautéing for another 5 minutes. This makes the veggies tender. - Now, incorporate the sliced mushrooms and cook for about 4-5 minutes. Watch them brown and release their moisture. - Sprinkle in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika. Stir to mix the spices with the vegetables. - Pour in 4 cups of vegetable broth next. Add the rinsed lentils and 1 can of diced tomatoes with juice. Bring this mix to a boil. - Reduce the heat to low and let it simmer for 30-35 minutes. The lentils should be tender after this time. - Stir in 2 cups of chopped kale during the last 5 minutes of cooking. This adds color and nutrition. - Season with salt and black pepper to taste. Adjust to your liking! - Finally, remove the stew from heat and let it rest for a few minutes. This allows the flavors to blend. - Serve the stew hot in deep bowls. Garnish with freshly chopped parsley for a pop of color. - Pair it with crusty bread for a hearty meal. Enjoy the warmth and flavors! To check if your lentils are done, taste a few. They should be soft but not mushy. If they need more time, simmer a bit longer. To adjust flavors, start with salt and pepper. Taste your stew often. If it lacks depth, add a splash of soy sauce or a hint of vinegar. For leftovers, store your stew in airtight containers. It will last about four days in the fridge. To reheat, place the stew in a pot over medium heat. Stir often until hot. You can also microwave it, but stir halfway for even heating. To prep meals, make the stew in advance. It tastes even better the next day! For freezing, let the stew cool first. Then, pack it in freezer-safe containers. It stays good for up to three months in the freezer. Thaw overnight in the fridge before reheating. Pro Tips Use Fresh Herbs: Incorporating fresh herbs like thyme or parsley right before serving enhances the flavor profile of your stew. Make Ahead: This stew tastes even better the next day! Make a larger batch and store it in the fridge for quick meals throughout the week. Customize Your Veggies: Feel free to add other vegetables like bell peppers or zucchini to the stew for added nutrients and flavor. Perfect Consistency: If you prefer a thicker stew, blend a portion of the lentils and broth before returning it to the pot. {{image_2}} You can switch out veggies in this stew. Try bell peppers for carrots or zucchini for celery. Each swap adds a new flavor. You can also use different herbs. Basil or oregano work well in place of thyme. Want more heat? Add a pinch of red pepper flakes or chopped jalapeños. These will give the stew a spicy kick. For umami flavor, mix in a splash of soy sauce or a spoon of miso. These options deepen the taste. If you need a gluten-free option, make sure to check your vegetable broth. Most brands are gluten-free. For a low-sodium version, use low-sodium broth. You can skip added salt to keep it healthy. Store your leftover stew in airtight containers. Glass or BPA-free plastic works best. In the fridge, the stew lasts for about 4 to 5 days. Make sure it cools before sealing the container. To freeze the stew, ladle it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can last for up to 3 months in the freezer. To thaw, place it in the fridge overnight or use the microwave. To reheat, the best method is on the stove. Pour the stew into a pot and warm it over low heat. Stir often to prevent sticking. You can also reheat it in the microwave. Use a microwave-safe bowl and heat in short bursts, stirring in between. This keeps the flavors fresh and tasty. Can I use dried lentils instead of canned? Yes, you can use dried lentils. Rinse one cup of dried lentils and add them to the pot with the broth. They will cook as the stew simmers. What can I substitute for kale? You can use spinach or Swiss chard. Both will add nice color and nutrients to the stew. Is this stew high in protein? Yes, this stew is high in protein. Lentils provide a great source of protein, making it a filling meal. Are the ingredients gluten-free? Yes, all the ingredients in this stew are gluten-free. Just ensure your vegetable broth is labeled gluten-free. How do I thicken the stew? To thicken the stew, mash some lentils with a fork. You can also add a bit of cornstarch mixed with water. Can this recipe be doubled? Yes, you can easily double the recipe. Just use a larger pot for cooking. This stew recipe is a great way to use simple ingredients for delicious meals. You learned how to cook lentils, prepare veggies, and create a filling dish. You can even adjust flavors or swap out ingredients to fit your needs. Remember, you can store leftovers and enjoy them later. No matter how you make it, this stew is healthy and satisfying. Enjoy your cooking journey, and let it bring warmth to your table!

Hearty Vegan Lentil Mushroom Stew

A comforting and nutritious stew packed with lentils, mushrooms, and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup green or brown lentils, rinsed
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 oz cremini mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups kale, chopped
  • to taste Salt
  • to taste black pepper
  • for garnish Fresh parsley, chopped

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent.
  • Stir in the minced garlic and cook for another minute until fragrant.
  • Add the diced carrots and celery to the pot, and sauté for an additional 5 minutes until they start to soften.
  • Incorporate the sliced mushrooms into the pot and cook for about 4-5 minutes until they release their moisture and begin to brown.
  • Sprinkle in the dried thyme and smoked paprika, stirring to coat the vegetables in the spices.
  • Pour in the vegetable broth and add the rinsed lentils and canned diced tomatoes (with juice). Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-35 minutes, or until the lentils are tender.
  • Stir in the chopped kale during the last 5 minutes of cooking to wilt it into the stew.
  • Season with salt and black pepper to taste, adjusting as necessary.
  • Remove from heat and let the stew rest for a few minutes to allow the flavors to meld.

Notes

Serve hot in deep bowls, garnished with freshly chopped parsley. Pair with crusty bread for a satisfying meal!
Keyword healthy, lentils, mushrooms, stew, vegan