Description

A comforting and deeply flavorful vegan stew packed with lentils, mushrooms, and hearty vegetables. Easy to make for a weeknight meal or weekend comfort food.

Ingredients

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2 tablespoons olive oil
2 large yellow onions, chopped
4 cloves garlic, minced
8 ounces cremini mushrooms, sliced
8 ounces shiitake mushrooms, stems removed and sliced
2 large carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1 teaspoon salt (or to taste)
1 cup green or brown lentils, rinsed and picked over
6 cups vegetable broth
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari (for gluten-free)
1 bay leaf
Fresh parsley, chopped, for garnish (optional)
Crusty bread for serving (optional)

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent sticking.
2. Add the minced garlic, sliced cremini mushrooms, and shiitake mushrooms to the pot. Cook, stirring frequently, until the mushrooms have released their liquid and started to brown, about 8-10 minutes. This browning step is crucial for developing a deep, savory flavor.
3. Stir in the diced carrots and celery. Cook for another 5 minutes, until they begin to slightly soften.
4. Add the dried thyme, dried rosemary, smoked paprika, black pepper, and salt to the pot. Stir well to coat the vegetables and mushrooms in the spices. Cook for 1 minute until fragrant.
5. Add the rinsed lentils, vegetable broth, undrained diced tomatoes, tomato paste, soy sauce or tamari, and the bay leaf. Stir everything together to combine.
6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to ensure nothing is sticking to the bottom of the pot.
7. Once the lentils are cooked and the vegetables are tender, remove and discard the bay leaf. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thick, you can add a little more vegetable broth or water to reach your desired consistency.

Notes

Allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of vegetable broth or water when reheating.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Soup & Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 300-350
Sugar: 8g
Sodium: 700mg
Fat: 8g
Carbohydrates: 45g
Fiber: 15g
Protein: 15g