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Vegan Lentil Mushroom Stew

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A warm, earthy one-pot meal combining lentils, mushrooms, and vegetables in a savory broth, perfect for chilly nights.

Ingredients

Scale
  • 1 cup green or brown lentils, rinsed
  • 12–16 oz mushrooms (cremini, button, or a mix), sliced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced (optional)
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika (or sweet)
  • 1 tsp dried thyme or 1 tbsp fresh thyme leaves
  • 4 cups vegetable broth (plus extra if needed)
  • 2 cups diced potatoes (Yukon gold or russet)
  • 2 tbsp soy sauce or tamari
  • 2 tbsp olive oil or neutral oil
  • Salt and black pepper to taste
  • Fresh parsley for serving (optional)

Instructions

  1. Heat oil in a large heavy pot over medium-high heat. Add mushrooms and a pinch of salt. Sauté until they release moisture and start to brown, about 6–8 minutes. Remove mushrooms and set aside.
  2. Add a bit more oil if needed. Sauté onion, carrots, and celery until soft, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
  3. Stir in tomato paste, smoked paprika, and thyme. Cook for 1–2 minutes to toast the paste and spices.
  4. Add lentils, potatoes, browned mushrooms, soy sauce, and vegetable broth. Bring to a simmer.
  5. Reduce heat, cover partially, and simmer gently until lentils and potatoes are tender, 25–35 minutes. Stir occasionally and add extra broth or water if the stew becomes too thick.
  6. Taste and season with salt and pepper. Finish with chopped parsley and a drizzle of olive oil if you like.

Notes

For lower sodium, use low-sodium broth and reduce soy sauce. For gluten-free, choose tamari or a gluten-free soy sauce. To add greens, stir in chopped kale or spinach in the last 5 minutes of cooking.

Nutrition

Find it online: https://recipesunfolded.com/vegan-lentil-mushroom-stew/

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