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A cozy, hearty vegan lentil mushroom stew packed with earthy flavor, protein, and fiber—perfect for chilly nights or meal prep.

Ingredients

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  • 2 tbsp olive oil

  • 1 yellow onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 12 oz cremini mushrooms, sliced

  • 1 ½ tsp fresh thyme (or ½ tsp dried)

  • 1 tbsp tomato paste

  • 1 tsp smoked paprika

  • 1 cup brown or green lentils, rinsed

  • 4 cups vegetable broth

  • 1 bay leaf

  • Salt and black pepper to taste

  • 1 tbsp balsamic vinegar (optional)

  • Chopped parsley for garnish

Instructions

  • In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook 6–8 minutes until softened.

  • Add garlic and mushrooms. Cook 8–10 minutes until mushrooms brown and reduce in size.

  • Stir in thyme, paprika, and tomato paste. Cook 2–3 minutes, stirring frequently.

  • Add lentils, broth, and bay leaf. Bring to a boil, then reduce to a simmer. Cover and cook 30–35 minutes until lentils are tender.

  • Remove bay leaf. Stir in balsamic vinegar, salt, and pepper. Adjust seasoning to taste.

  • Rest 5–10 minutes. Garnish with parsley and serve hot.

Find it online: https://annirecipes.com/hearty-vegan-lentil-mushroom-stew-cozy-earthy-and-satisfying/