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Hearty Vegan Lentil Mushroom Stew

Hearty Vegan Lentil Mushroom Stew

This Hearty Vegan Lentil Mushroom Stew is a comforting and nutritious dish packed with protein-rich lentils and flavorful mushrooms. It's perfect for those chilly evenings and makes a great meal prep option for the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegan
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cutting board
  • 1 wooden spoon
  • 1 measuring cups and spoons
  • 1 vegetable peeler

Ingredients
  

  • 1 cup dried green or brown lentils Approximately 200g.
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 8 ounces fresh mushrooms, sliced Button or cremini mushrooms, approximately 225g.
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 4 cups vegetable broth Approximately 950ml.
  • 1 can diced tomatoes, with juice 14 ounces or 400g.
  • 1 leaf bay leaf
  • 2 cups kale, chopped Approximately 70g.
  • salt To taste.
  • pepper To taste.
  • fresh parsley, chopped For garnish (optional).

Instructions
 

  • Rinse the lentils under cold water and set aside.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
  • Add the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
  • Stir in the sliced mushrooms and cook for 5-7 minutes, until the mushrooms are golden and their moisture has evaporated.
  • Add the dried thyme, smoked paprika, and cumin to the pot, stirring well to combine for about 1 minute.
  • Pour in the vegetable broth and add the rinsed lentils, diced tomatoes with juice, and the bay leaf. Bring the mixture to a boil.
  • Once boiling, reduce the heat to low and cover the pot. Simmer for 25 minutes, or until the lentils are tender, stirring occasionally.
  • Stir in the chopped kale and cook for an additional 5 minutes until the kale is wilted.
  • Remove the bay leaf and season the stew with salt and pepper to taste.
  • Serve warm, garnished with fresh parsley if desired.

Notes

Feel free to add other vegetables such as zucchini or bell peppers for extra nutrition.
This stew can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Adjust the spices according to your taste preference.