Go Back
- 1 cup green or brown lentils, thoroughly rinsed - 2 cups mushrooms (cremini or button), sliced into thick pieces - 1 medium onion, finely diced - 3 cloves garlic, minced - 3 medium carrots, peeled and diced - 2 ribs celery, finely diced - 1 can (14 oz) diced tomatoes, undrained - 4 cups vegetable broth, low-sodium preferred - 2 tablespoons olive oil - 2 tablespoons soy sauce or tamari - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper, to taste In this vegan lentil mushroom stew, the lentils are the star. They provide a hearty base. I love using green or brown lentils. They hold their shape well during cooking. Mushrooms add depth and umami flavor. I prefer cremini or button mushrooms for their rich taste. Next, I add some classic veggies. Onions and garlic start the flavor base. They sauté together and create a wonderful aroma. Carrots and celery add sweetness and crunch. Diced tomatoes bring acidity, balancing the stew nicely. I always choose low-sodium vegetable broth for a lighter touch. Don’t forget the seasoning. A bit of soy sauce or tamari adds a savory kick. Dried thyme gives it a herbal note. Smoked paprika adds warmth and a hint of smokiness. Finally, salt and pepper finish the dish, bringing all the flavors together. This stew is not just filling but also packed with nutrients. Each ingredient plays a role in creating a warm, comforting meal. You can feel good about every bite! {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes. Wait until the onion turns soft and clear. Then, stir in the minced garlic. Next, add the diced carrots and celery. Cook these for another 5 minutes. You want the veggies to start softening but not mushy. Now, it’s time to add the mushrooms. Place the sliced mushrooms into the pot and sauté them for 6 to 7 minutes. You want them golden brown and to release their moisture. After that, mix in the rinsed lentils. Pour in the undrained diced tomatoes and the vegetable broth. Add 2 tablespoons of soy sauce or tamari, dried thyme, and smoked paprika. Don’t forget to season with salt and pepper. Stir everything well and bring the pot to a rolling boil. Once the stew reaches a boil, reduce the heat to low. Cover the pot and let it simmer gently for 30 to 35 minutes. Stir occasionally to keep it from sticking to the bottom. After simmering, taste the stew. Adjust the seasoning if needed. If the stew seems too thick, add more vegetable broth or water slowly. Let it rest for 5 minutes before serving. This helps the flavors blend perfectly. To enhance the taste of your stew, adjust your seasonings. Add more smoked paprika for a richer flavor. If you like it spicy, include a pinch of cayenne pepper. For a fresh note, squeeze in lemon juice before serving. If your stew is too thick, add more vegetable broth or water. For a thicker stew, cook it longer to reduce liquid. You can also mash some lentils against the pot side for extra creaminess. Sauté vegetables over medium heat. This allows them to soften without burning. Stir often to ensure even cooking. Start with onions and garlic, then add carrots and celery. When adding mushrooms, let them cook undisturbed for a few minutes. This helps them brown and develop flavor. Stir gently to keep everything cooking evenly. For serving, ladle the stew into deep bowls. This makes it feel cozy and inviting. Garnish with fresh parsley for a pop of color. Pair the stew with crusty whole-grain bread. This adds texture and makes the meal more filling. Enjoy your hearty dish! Pro Tips Soaking Lentils: Soaking lentils for a few hours can reduce cooking time and improve their digestibility. If short on time, rinsing them thoroughly will also work. Flavor Boost: Enhance the umami flavor by adding a splash of balsamic vinegar or a spoonful of miso paste during the cooking process. Vegetable Variations: Feel free to add other vegetables like bell peppers or zucchini. They will add extra nutrition and flavor to the stew. Storage Tips: This stew stores well in the fridge for up to 5 days and can also be frozen for up to 3 months. Just reheat and enjoy! {{image_4}} You can switch up the lentils in this stew. Try red or yellow lentils for a faster cook time. They break down more and create a thicker texture. If you want a firmer bite, stick with green or brown lentils. Seasonal veggies work great too. Add zucchini or bell peppers in summer for a fresh twist. In the fall, try sweet potatoes or butternut squash for added sweetness. These swaps keep the stew exciting and full of flavor. Boost the flavor with spices or herbs. If you like heat, add a pinch of cayenne pepper or crushed red pepper flakes. Fresh herbs like basil or oregano can also brighten the dish. Experiment with different herbs to find your favorite mix. You can swap the broth types too. Use mushroom broth for an earthy taste or kombu dashi for a umami kick. Each option changes the flavor profile and makes the stew unique to your taste. This recipe is easy to adapt for gluten-free diets. Just use tamari instead of soy sauce. Check your vegetable broth to ensure it’s gluten-free as well. If you need a low-sodium version, use low-sodium broth and skip the extra salt. You can also add more herbs to enhance flavor without the salt. These small changes help everyone enjoy the stew without worry. You can store your vegan lentil mushroom stew in the fridge for about 5 days. Make sure to let it cool down before putting it in a container. Use an airtight container to keep it fresh. When you're ready to eat, just reheat it on the stove or in the microwave. If you use the stove, stir it often and add a splash of broth if it’s too thick. To freeze your stew, let it cool completely first. Then, pour it into freezer-safe bags or containers. Be sure to leave some space at the top for expansion. Your stew can stay in the freezer for up to 3 months. To thaw it, move the container to the fridge overnight. Reheat it on the stove or microwave, stirring occasionally until it’s hot. You can make this stew ahead of time for busy weeks. Just prepare a big batch and store it in the fridge or freezer. It’s easy to grab for lunch or dinner. Pair it with whole-grain bread or a simple salad for a full meal. For quick serving, you can divide the stew into single portions, making it super convenient for your week ahead. Yes, you can make this stew in a slow cooker. To adjust cooking times, follow these steps: - Sauté the onion and garlic in a pan first. - Add all other ingredients to the slow cooker. - Set on low for 6 to 8 hours or high for 3 to 4 hours. - Stir occasionally if possible for the best results. If your stew is too watery, try these tips to thicken it: - Mash some of the lentils with a fork to add texture. - Mix a tablespoon of cornstarch with water and add it to the stew. - Simmer the stew uncovered for a bit longer to reduce the liquid. - Add a few extra diced potatoes or other veggies to absorb the broth. Yes, this recipe is great for meal prep. Here are best practices: - Make a large batch and store it in airtight containers. - Keep the stew in the fridge for up to 5 days. - You can freeze portions for up to 3 months for quick meals. - Reheat on the stove or in the microwave before serving. This blog post explored the key ingredients, steps, tips, and variations for a vegan lentil mushroom stew. We discussed the essential veggies and seasonings that bring flavor. You learned how to prepare, cook, and present your dish. Remember, you can customize it to suit your taste and dietary needs. Cooking is fun and creative! By trying different ingredients, you can make each stew unique. Enjoy making this hearty meal and share it with friends and family for great moments together.

Hearty Vegan Lentil Mushroom Stew

A comforting and nutritious stew made with lentils, mushrooms, and vegetables, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegan
Servings 4

Ingredients
  

  • 1 cup green or brown lentils, thoroughly rinsed
  • 2 cups mushrooms (cremini or button), sliced into thick pieces
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 2 ribs celery, finely diced
  • 1 can diced tomatoes, undrained (14 oz)
  • 4 cups vegetable broth, low-sodium preferred
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for approximately 5 minutes, or until the onion becomes translucent and slightly softened.
  • Next, stir in the minced garlic, followed by the diced carrots and celery. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables begin to soften.
  • Add the sliced mushrooms to the pot, cooking them for about 6-7 minutes, or until they release their moisture and turn golden brown. Stir occasionally to ensure even cooking.
  • Incorporate the rinsed lentils, undrained diced tomatoes, vegetable broth, soy sauce or tamari, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Mix well and bring the entire mixture to a rolling boil.
  • Once boiling, reduce the heat to low and cover the pot. Allow the stew to simmer gently for 30-35 minutes, or until the lentils are tender. Be sure to stir occasionally to prevent any sticking to the bottom of the pot.
  • After simmering, taste the stew and adjust the seasoning as desired. If the stew appears too thick, add additional vegetable broth or water, a little at a time, until you achieve your preferred consistency.
  • Once the cooking is complete, remove the pot from heat and allow the stew to rest for 5 minutes before serving.

Notes

Ladle the stew into deep bowls and garnish with parsley. Serve with whole-grain bread.
Keyword healthy, lentils, mushrooms, stew, vegan