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Vegan lentil mushroom stew served in white bowl with fresh parsley garnish showing hearty texture

Vegan Lentil Mushroom Stew

A hearty, protein-packed plant-based stew featuring tender lentils and savory mushrooms in a rich, flavorful broth. Perfect comfort food that delivers 18g of protein per serving.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed thoroughly
  • 8 oz cremini mushrooms sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots chopped into bite-sized pieces
  • 2 stalks celery chopped
  • 14.5 oz canned diced tomatoes with juice
  • 4 cups vegetable broth low-sodium preferred
  • 2 tbsp olive oil extra virgin preferred
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 piece bay leaf
  • 1 to taste salt and pepper
  • 2 tbsp fresh parsley chopped, for garnish (optional)

Equipment

  • Large pot
  • Cutting board
  • Sharp knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, cooking for 5 minutes until vegetables start to soften and become fragrant.
  2. Add minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes, stirring occasionally, until mushrooms release their moisture and develop a golden-brown color.
  3. Stir in tomato paste, dried thyme, and smoked paprika. Cook for 1 minute, stirring constantly to prevent burning - this step deepens the flavor significantly.
  4. Add rinsed lentils, diced tomatoes with juice, vegetable broth, and bay leaf. Bring mixture to a rolling boil.
  5. Reduce heat to low and simmer covered for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
  6. Season generously with salt and pepper to taste. Remove bay leaf before serving and garnish with fresh chopped parsley if desired.

Notes

Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months. This stew tastes even better the next day! Try adding chopped kale in the last 5 minutes or a splash of red wine for extra depth.