Hearty Vegan Lentil Mushroom Stew
A rich, soul-warming vegan stew combining protein-packed lentils with meaty mushrooms, aromatic vegetables, and herbs in a savory broth. Perfect for cold evenings, this one-pot wonder delivers deep flavor and hearty satisfaction without any animal products.
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks diced
- 1 pound 450g mushrooms (cremini or mixed varieties), sliced
- 1 tablespoon tomato paste
- 1 cup dry green or brown lentils rinsed and picked over
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 2 bay leaves
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 tablespoon soy sauce or tamari for gluten-free option
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
- Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
- Incorporate the carrots and celery, cooking for 5 minutes until they begin to soften.
- Add the sliced mushrooms and increase heat to medium-high. Cook for 7-8 minutes, stirring occasionally, until the mushrooms have released their liquid and begun to brown. This develops their deep umami flavor.
- Stir in the tomato paste and cook for 1 minute to remove the raw taste and enhance the richness of the stew.
- Add the lentils, diced tomatoes, vegetable broth, bay leaves, thyme, soy sauce, smoked paprika, and rosemary. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low, cover partially, and simmer for 25-30 minutes, or until the lentils are tender but not mushy.
- Stir in the balsamic vinegar during the last 5 minutes of cooking to brighten the flavors.
- Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving.
- Ladle into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread for a complete meal.
Notes
- For enhanced flavor, use a mix of mushroom varieties like cremini, shiitake, and portobello.
- This stew thickens considerably as it sits—if reheating leftovers, you may need to add a splash of broth or water.
- A splash of red wine (about 1/4 cup) added after cooking the mushrooms can add wonderful depth to the stew.
- For a creamier texture, blend about 1/4 of the stew with an immersion blender before serving.
- This stew freezes beautifully for up to 3 months in airtight containers.