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This hearty lentil and mushroom stew combines protein-rich legumes with savory mushrooms and vegetables for a nourishing plant-based meal. Perfect for chilly days, this warming dish delivers both nutrition and satisfying comfort food flavor.
A Satisfying One-Pot Meal
This versatile vegetarian stew packs plenty of flavor while being simple to prepare. Made in a single pot, it's rich in protein and fiber, making it ideal for both meal prep and cozy dinners at home.
Key Ingredients
- 7 oz brown or green lentils: Rinsed, provides protein and texture
- 9 oz brown mushrooms: Sliced, adds earthy flavor
- 1 large onion: Diced, for aromatic base
- 3 garlic cloves: Finely chopped
- 2 carrots: Diced
- 2 celery stalks: Sliced
- 14 oz crushed tomatoes: Adds acidity and richness
- 4 cups vegetable broth: Forms the base
- 2 tbsp olive oil: For sautéing
- 1 tbsp tomato paste: Intensifies flavor
- 1 tsp dried thyme: Adds herbal notes
- 1 tsp smoked paprika: For smoky depth
- 1 bay leaf: Enhances aroma
- Salt and pepper: To taste
- Fresh parsley: Optional garnish
- Optional additions: Chopped kale, spinach, diced potato, or red wine
Cooking Instructions
- Base vegetables
- Heat olive oil in a large Dutch oven over medium heat. Cook diced onion, carrots, and celery for 5 minutes until softened.
- Mushrooms and aromatics
- Add garlic and sliced mushrooms. Cook 5 minutes until mushrooms release moisture and brown slightly.
- Seasonings
- Stir in tomato paste, thyme, and smoked paprika. Cook 1 minute to bloom spices.
- Main ingredients
- Add lentils, crushed tomatoes, broth, and bay leaf. Bring to boil, reduce heat and simmer 25-30 minutes until lentils are tender.
- Finishing
- Season with salt and pepper. Add optional kale or spinach and cook 5 minutes more. Remove bay leaf before serving. Garnish with parsley if desired.
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Tips and Variations
Adjust consistency by adding broth if too thick or simmering uncovered if too thin. Add diced potatoes for heartiness or red wine for depth of flavor. Perfect for meal prep, this stew keeps in the refrigerator for up to 4 days.
Frequently Asked Questions
- → What kind of lentils work best?
- Green or brown lentils are great since they keep their shape. Red lentils soften too much, so they don’t work well here.
- → Can I make this ahead of time?
- Definitely! This stew tastes even better the next day. Keep it in the fridge for up to 3 days, and warm it gently. Add some broth if needed.
- → How can I add more to this dish?
- Toss in some leafy greens like spinach or kale, add potatoes for a heartier meal, or pour in a splash of red wine for a deeper flavor.
- → Is it freezer-friendly?
- Yes, you can freeze it for up to 3 months. Let it thaw in the fridge, then heat it gently while adding broth if required.
- → What side dishes go well with this?
- Whole grain rice, quinoa, or crusty bread work wonderfully. Pair it with a green salad for a balanced meal.