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A rustic bowl of vegan lentil mushroom stew filled with tender lentils, sliced mushrooms, and chopped vegetables. The stew has a rich, thick consistency with a deep brown color, garnished with fresh herbs. The bowl sits on a wooden table, with a spoon resting beside it, evoking a warm, comforting atmosphere.

Hearty & Comforting Vegan Lentil Mushroom Stew

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Discover the warmth and nourishment of this Hearty & Comforting Vegan Lentil Mushroom Stew, a perfect plant-based meal for cozy nights. Packed with protein-rich lentils, savory mushrooms, and aromatic spices, this vegan stew offers a wholesome and satisfying experience. Easy to prepare with simple ingredients, it is ideal for meal prep and healthy dining. Embrace the comforting flavors of this vegan lentil and mushroom stew today.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 cup dried green or brown lentils, rinsed
  • 2 cups chopped mushrooms (button, cremini, or shiitake)
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • Salt to taste
  • Fresh parsley for garnish

Instructions

  1. Gather all your ingredients. Rinse the lentils thoroughly and chop the vegetables. Prepping everything ahead of time makes the cooking process seamless.
  2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften. Add the minced garlic and cook for another minute until fragrant.
  3. Add the chopped mushrooms to the pot. Stir well and cook for 8-10 minutes until they release their juices and become tender. This step deepens the umami flavor of your vegan stew.
  4. Stir in the ground cumin, smoked paprika, salt, and black pepper. Add the rinsed lentils, canned diced tomatoes, and vegetable broth. Mix everything well.
  5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, or until the lentils are tender and the flavors meld beautifully. Check occasionally and add more broth if needed.
  6. Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley. Serve hot, accompanied by crusty bread or over rice for a complete, satisfying meal.

Notes

  • This vegan lentil stew can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave until steaming. Freeze leftovers in portions for up to 3 months for meal prep convenience.
  • For added flavor, consider topping with vegan sour cream or a drizzle of olive oil. Serving alongside a green salad or roasted vegetables enhances the meal.
  • Author: Serena Miller
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup & Stew
  • Method: Stovetop
  • Cuisine: Vegan
  • Diet: Vegan, Plant-Based, Dairy-Free

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250 kcal Kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 15 g
  • Protein: 15 g
  • Cholesterol: 0 mg

Find it online: https://www.serenarecipes.com/hearty-comforting-vegan-lentil-mushroom-stew/