Vegan Mushroom Lentil Stew
A hearty and nutritious vegan stew packed with protein from lentils and rich mushroom flavor, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup Lentils Use green or brown lentils for best results.
- 2 cups Mushrooms, sliced Any variety works, but cremini or portobello are excellent choices.
- 1 Onion, chopped Yellow onions add sweetness, but you can use red as well.
- 2 Carrots, diced These add a nice natural sweetness to the stew.
- 2 stalks Celery, diced This adds crunch and flavor.
- 3 cloves Garlic, minced For a stronger garlic flavor, feel free to add more.
- 4 cups Vegetable broth Low-sodium is best for controlling salt levels.
- 1 teaspoon Thyme Fresh thyme enhances the flavor; dried can be used too.
- 1 teaspoon Paprika Smoked paprika can add an additional depth of flavor.
- To taste Salt and pepper Store-bought seasoning blends can be used as alternatives.
- 2 tablespoons Olive oil Any neutral oil can be substituted.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery; sauté until softened.
- Stir in garlic and mushrooms, cooking until mushrooms are tender.
- Add lentils, vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 30-40 minutes, or until lentils are tender.
- Adjust seasoning to taste and serve warm.
Notes
Use fresh herbs for flavor enhancement. For a creamier texture, puree a portion of the stew before serving. Consider pairing with crusty bread.