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Vegan Lentil Mushroom Stew Recipe

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★★★★★

4.2 from 216 reviews

This hearty Vegan Lentil Mushroom Stew is a comforting, nutritious dish perfect for any season. Packed with green lentils, cremini mushrooms, and fresh vegetables like carrots, celery, and kale or spinach, it delivers rich flavors enhanced by smoked paprika, thyme, and a splash of red wine. This stew is simmered slowly to meld the flavors into a thick, satisfying meal that’s both gluten free and vegan-friendly.

Ingredients

Scale

Main Ingredients

  • 1 cup dried green or brown lentils (rinsed)
  • 8 oz cremini mushrooms (sliced)
  • 1 large onion (diced)
  • 3 cloves garlic (minced)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 diced potato (for extra heartiness)
  • 1 cup chopped kale or spinach

Liquids & Canned Goods

  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • A splash of red wine (about 2 tablespoons)

Seasonings & Oils

  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste

Garnish

  • Fresh parsley (optional)

Instructions

  1. Prepare the base vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onions, chopped carrots, and chopped celery. Sauté these vegetables for about 5 minutes, or until they begin to soften and release their aroma.
  2. Add garlic and mushrooms: Stir in the minced garlic and sliced cremini mushrooms. Continue cooking for another 5 minutes, allowing the mushrooms to release moisture and start to brown slightly, adding depth of flavor.
  3. Incorporate spices and tomato paste: Mix in the tomato paste, dried thyme, and smoked paprika. Cook this mixture for 1 minute, stirring constantly to activate and release the fragrant flavors.
  4. Add main stew components: Pour in the rinsed lentils, diced tomatoes, vegetable broth, and add the bay leaf. Bring the stew to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, or until the lentils are tender and the flavors meld together.
  5. Season and add greens: Season the stew with salt and freshly ground black pepper to taste. If using kale or spinach, stir them in now and cook for an additional 5 minutes to wilt the greens without overcooking.
  6. Final touches and serving: Remove the bay leaf before serving. Add a splash of red wine to deepen the flavor, stir well, and garnish with fresh parsley if desired. Serve hot as a hearty, wholesome vegan stew.

Notes

  • This stew is naturally gluten-free and vegan, making it suitable for various dietary preferences.
  • Using brown or green lentils is recommended because they hold their shape well during cooking.
  • For added richness, optionally include diced potato to make the stew more filling.
  • The splash of red wine enhances the flavor but can be omitted for a non-alcoholic version.
  • Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer preservation.
  • Adjust seasoning carefully as vegetable broth can vary in saltiness.

Keywords: Vegan Lentil Stew, Mushroom Lentil Soup, Vegan Comfort Food, Healthy Vegan Stew, Gluten-Free Vegan Soup

Find it online: https://foodiecara.com/vegan-lentil-mushroom-stew-recipe/