Hearty Lentil and Mushroom Stew

This Hearty Lentil and Mushroom Stew is a comforting, protein-packed dish perfect for any season. With rich umami flavors from mushrooms and the satisfying texture of lentils, this nourishing stew is loaded with fiber, plant-based protein, and essential nutrients to keep you feeling full and energized.

Prep Time10

Cook Time45

Servings: servings

Calories: 311kcal

Ingredients

1 cup dried green or brown lentils rinsed
2 cups mushrooms sliced (cremini, button, or shiitake)
1 medium onion diced
2 carrots diced
2 celery stalks diced
3 cloves garlic minced
4 cups vegetable broth
1 can 14.5 oz diced tomatoes, drained
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 bay leaf
1 tablespoon tamari or coconut aminos
Salt and black pepper to taste
1 tablespoon olive oil optional for sautéing
Fresh parsley for garnish optional

Instructions

Sauté the Vegetables: In a large pot over medium heat, add a splash of water (or olive oil) and sauté the onion, carrots, and celery for about 5 minutes until softened.
Add Mushrooms and Garlic: Stir in the mushrooms and garlic, cooking for another 3 minutes until fragrant and the mushrooms start to release their juices.
Simmer the Stew: Add the lentils, vegetable broth, diced tomatoes, thyme, smoked paprika, bay leaf, and tamari. Bring to a boil, then reduce the heat to low and let simmer for 25-30 minutes, or until lentils are tender.
Season and Serve: Remove the bay leaf, adjust salt and pepper to taste, and serve hot, garnished with fresh parsley.

Nutrition