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Vegan Lentil Mushroom Stew – Hearty, Savory & Cold-Weather Ready

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This Vegan Lentil Mushroom Stew is a hearty, savory, one-pot meal made with lentils, mushrooms, and aromatic vegetables. It’s rich in plant protein and perfect for cozy nights or meal prep.

Ingredients

Scale

  • 1½ cups brown or green lentils, rinsed

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3–5 garlic cloves, minced

  • 16 oz mushrooms, sliced

  • 2 tbsp tomato paste

  • 2 tbsp soy sauce or tamari

  • 6 cups vegetable broth

  • 1 tsp thyme

  • ½ tsp rosemary

  • 1 tsp smoked paprika

  • 1 bay leaf

  • Salt and black pepper to taste

  • Optional: ½ cup red wine, 1 tbsp balsamic vinegar

Instructions

  • Sauté onion, carrot, and celery in olive oil for 6–8 minutes.

  • Add garlic, tomato paste, and mushrooms. Cook 8–10 minutes.

  • Stir in lentils, soy sauce, herbs, and broth. Bring to a boil.

  • Reduce heat and simmer 30–40 minutes, until lentils are tender.

  • Remove bay leaf. Add balsamic vinegar (optional), season to taste, and serve hot.

Find it online: https://annirecipes.com/vegan-lentil-mushroom-stew-hearty-savory-cold-weather-ready/