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Vegan Lentil Mushroom Stew

A hearty, protein-packed vegan stew made with lentils, mushrooms, and vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: International
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 1.5 cups dry lentils rinsed
  • 2 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 12 oz mushrooms sliced
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 0.5 tsp ground cumin
  • 4 cups vegetable broth
  • 1 cup water
  • 1 bay leaf
  • 1 tbsp soy sauce or tamari

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion until soft, then add garlic and mushrooms and sauté until browned.
  3. Add carrots and celery and cook for 3 minutes.
  4. Stir in tomato paste and spices and cook until fragrant.
  5. Add lentils, broth, water, bay leaf, and soy sauce.
  6. Simmer covered for 30–35 minutes until lentils are tender.
  7. Remove bay leaf, season to taste, and simmer uncovered to thicken if needed.

Notes

Stew thickens naturally as it rests. Adjust broth as needed.