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–+ servings

Vegan Lentil Mushroom Stew

A hearty and nutritious vegan stew made with lentils, mushrooms, and a variety of vegetables, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 8 ounces mushrooms sliced
  • 1 medium bell pepper diced
  • 1 can diced tomatoes 14.5 oz
Legumes and Grains
  • 1 cup dry lentils green or brown
  • 4 cups vegetable broth low sodium
Herbs and Spices
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Stir in minced garlic, carrots, celery, and bell pepper. Cook for another 5 minutes until vegetables begin to soften.
  3. Add sliced mushrooms and cook until they release their moisture, about 5 minutes.
Cooking
  1. Add the lentils, diced tomatoes, vegetable broth, thyme, oregano, smoked paprika, and bay leaf to the pot. Bring to a boil.
  2. Reduce heat to low, cover, and let simmer for 30-35 minutes, or until lentils are tender.
  3. Season with salt and black pepper to taste. Remove bay leaf before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

This stew can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for up to 3 months.

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