Description
A hearty and comforting vegan stew with lentils and mushrooms, packed with protein and umami flavor. Perfect for a quick weeknight meal.
Ingredients
Scale
- 1 cup lentils
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon thyme
- 1 teaspoon oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Add minced garlic, diced carrots, and celery. Cook for another 3-4 minutes.
- Stir in mushrooms and cook until softened.
- Add lentils, vegetable broth, thyme, oregano, salt, and pepper.
- Bring to a boil, then reduce the heat to low and let it simmer for about 30-35 minutes, or until lentils are tender.
- Adjust seasoning as needed and serve warm.
Notes
Finish with a squeeze of lemon or a splash of vinegar to brighten the flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg