Description
A comforting and nutritious Vegan Lentil Mushroom Stew filled with earthy mushrooms, tender lentils, and vibrant vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 pound cremini mushrooms, sliced
- 2 large carrots, peeled and diced
- 1 cup yellow or white potatoes, diced
- 1 cup dry green or brown lentils, rinsed
- 1 tablespoon all-purpose flour
- 4 cups low-sodium vegetable broth
- 1 cup dry white wine (optional)
- 2 sprigs fresh sage, finely chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 heaping cup chopped kale, ribs/stems removed
- 1 tablespoon tamari or soy sauce
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until softened, about 4 minutes.
- Add the sliced cremini mushrooms to the pot and cook until they release moisture and brown, about 5 minutes.
- Add diced carrots, potatoes, and rinsed lentils to the pot.
- Sprinkle flour over vegetables and lentils, stirring to coat.
- Gradually pour in vegetable broth, stirring continuously to avoid lumps. If using wine, add it now.
- Bring the mixture to a simmer.
- Stir in chopped sage, dried thyme, salt, and pepper.
- Reduce heat to low, cover, and let simmer for 25-30 minutes, until lentils and vegetables are tender.
- Stir in chopped kale and soy sauce, and let it simmer for 1-2 more minutes before serving.
Notes
For added thickness, blend half of the stew and mix it back in before serving. Pair with crusty whole-grain bread or a light side salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg