Description
A hearty and comforting vegan stew made with protein-rich lentils, earthy mushrooms, and aromatic vegetables simmered together in a flavorful broth. This nourishing one-pot meal is wholesome, satisfying, and perfect for cooler days.
Ingredients
- 1 cup dry green or brown lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 ounces / 400 g)
- 1 bay leaf
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Rinse the lentils under cold water and set aside.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic, diced carrots, and diced celery. Cook for 5–7 minutes until the vegetables begin to soften.
- Stir in the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add dried thyme, dried rosemary, and smoked paprika. Stir for about 1 minute to toast the spices.
- Pour in the vegetable broth and diced tomatoes. Add the rinsed lentils and bay leaf, stirring to combine.
- Bring the stew to a gentle boil, then reduce heat to low and cover. Simmer for 30–35 minutes until the lentils are tender and the stew thickens.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot and garnish with fresh parsley if desired.
Notes
- Add diced potatoes for a heartier and thicker stew.
- Stir in chopped spinach or kale during the last few minutes of cooking for extra nutrients.
- A tablespoon of tomato paste or a splash of coconut milk can add deeper flavor and richness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 3 months and reheat gently on the stovetop with a splash of broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 14 g
- Cholesterol: 0 mg