Vegan Lentil Mushroom Stew (Printable Version)
Savory lentils and mushrooms combined with fresh vegetables create a warm, nourishing stew perfect for any meal.
# Ingredients Required:
→ Legumes
01 -
200 grams dried green or brown lentils, rinsed
→ Vegetables
02 -
225 grams cremini mushrooms, sliced
03 -
1 large onion, diced
04 -
3 cloves garlic, minced
05 -
2 medium carrots, chopped
06 -
2 celery stalks, chopped
07 -
410 grams diced tomatoes, canned
08 -
Optional: fresh parsley, chopped for garnish
→ Liquids
09 -
950 milliliters vegetable broth
→ Oils and Condiments
10 -
30 milliliters olive oil
11 -
15 grams tomato paste
→ Spices and Herbs
12 -
1 teaspoon dried thyme
13 -
1 teaspoon smoked paprika
14 -
1 bay leaf
15 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Heat olive oil in a large pot over medium heat. Add diced onion, chopped carrots, and celery. Cook, stirring occasionally, for 5 minutes until vegetables begin to soften.
02 -
Add minced garlic and sliced mushrooms to the pot. Continue cooking for 5 minutes until mushrooms release moisture and start to brown.
03 -
Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute to enhance the flavors.
04 -
Add rinsed lentils, diced tomatoes with juices, vegetable broth, and bay leaf. Bring mixture to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes until lentils are tender.
05 -
Remove bay leaf. Season with salt and freshly ground black pepper to taste. Optionally, stir in chopped leafy greens and cook for an additional 5 minutes until wilted.
06 -
Ladle stew into bowls and garnish with fresh parsley if desired. Serve warm.
# Extra Suggestions:
01 -
Optional additions include 1 cup chopped kale or spinach, diced potatoes, or a splash of red wine for depth.
02 -
Adjust seasoning to personal preference for salt and pepper.