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Vegan Lentil Mushroom Stew

A hearty vegan stew made with lentils, mushrooms, and vegetables for a comforting, protein-packed meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Main
Cuisine: Comfort Food, Vegan
Calories: 320

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 12 oz mushrooms sliced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 cup green lentils rinsed
  • 4 cups vegetable broth
  • 1 tbsp soy sauce
  • salt and pepper to taste

Equipment

  • Large pot
  • Wooden spoon
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft.
  2. Add garlic, carrots, and celery. Cook until fragrant.
  3. Add mushrooms and cook until browned.
  4. Stir in tomato paste, spices, and bay leaf.
  5. Add lentils, broth, and soy sauce. Bring to a boil.
  6. Reduce heat and simmer until lentils are tender.
  7. Season to taste, remove bay leaf, and serve.

Notes

This stew tastes even better the next day.