Description
Vegan Lentil Mushroom Stew is a comforting, hearty dish brimming with rich flavors and nutritious ingredients. This delightful stew combines tender lentils, earthy mushrooms, and vibrant vegetables for a warm meal perfect for any night. It’s easy to prepare, making it ideal for weeknight dinners or cozy gatherings. Serve it with crusty bread or over rice to elevate your comfort food experience.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups cremini or button mushrooms, chopped
- 4 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp extra virgin olive oil
- 2 cups fresh spinach or kale
- Salt and pepper to taste
Instructions
- Finely chop the onion, garlic, carrots, and mushrooms.
- In a large pot, heat olive oil over medium heat. Add onions and garlic; sauté until soft (about 3 minutes).
- Add carrots and mushrooms; cook until tender (5-7 minutes).
- Stir in rinsed lentils and vegetable broth along with cumin and paprika.
- Bring to a boil, then reduce heat to low, cover partially, and simmer for 30 minutes until lentils are tender.
- During the last few minutes of cooking, stir in spinach or kale until wilted. Season with salt and pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Feel free to substitute lentils with chickpeas or add additional vegetables like zucchini. Leftover stew can be stored in an airtight container in the fridge for up to four days.