Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped mushrooms (button or cremini)
- 1 cup dried green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped mushrooms and cook, stirring occasionally, until tender and moisture is released, about 7-8 minutes.
- Stir in the rinsed lentils, smoked paprika, thyme, salt, and pepper. Cook for 2 minutes to develop flavors.
- Pour in the vegetable broth and coconut milk, stirring well. Bring to a boil, then reduce heat and simmer uncovered for 30-35 minutes, or until lentils are tender and stew thickens.
- Adjust seasoning as needed. For creaminess, blend part of the stew with an immersion blender or leave it chunky. Garnish with chopped parsley before serving.
Notes
- This stew stores in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding extra broth if needed. Freeze for up to 3 months for longer storage.
- Optional: Use an immersion blender to blend part of the stew for a creamier texture or leave it chunky.
- Serve over rice, quinoa, or with crusty bread. Garnish with herbs or a squeeze of lemon for extra flavor. Top with vegan sour cream or nutritional yeast for added richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg