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Comforting Lentil Stew

Featured in Cozy soups to warm your heart.

This vegan stew blends lentils and mushrooms in a herbed tomato-vegetable base. A flavorful, protein-rich dinner.
Maria from tastyhush
Last updated Mon, 10 Mar 2025 14:14:24 GMT
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A bowl of lentil and mushroom stew with carrots, garnished with fresh parsley in a cast iron pot. Save Recipe
A bowl of lentil and mushroom stew with carrots, garnished with fresh parsley in a cast iron pot. | Tastyhush.com

This hearty lentil and mushroom stew is a protein-rich vegan dish perfect for chilly days. With tender lentils, savory mushrooms, and a medley of vegetables, it delivers a nourishing and comforting meal that's both healthy and flavorful.

A Satisfying One-Pot Meal

This protein-packed lentil and mushroom stew adapts easily to what you have on hand. Made in a single pot, it's rich in fiber and perfect for meal prep or a cozy dinner at home.

Key Ingredients

  • 200g brown or green lentils: Rinsed, provides protein and texture
  • 250g cremini mushrooms: Sliced, adds earthy flavor
  • 1 large onion: Diced, for aromatic base
  • 3 garlic cloves: Finely chopped
  • 2 carrots: Diced
  • 2 celery stalks: Sliced
  • 1 can (400g) diced tomatoes: Adds acidity and depth
  • 1L vegetable broth: Forms the base
  • 2 tablespoons olive oil: For sautéing
  • 1 tablespoon tomato paste: Intensifies flavor
  • 1 teaspoon dried thyme: Adds herb notes
  • 1 teaspoon smoked paprika: For smoky depth
  • 1 bay leaf: Enhances aroma
  • Salt and pepper: To taste
  • Fresh parsley: Optional garnish
  • Optional add-ins: Chopped kale, spinach, diced potato, or red wine

Step-by-Step Instructions

Base Vegetables
Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5 minutes until vegetables soften.
Mushrooms and Garlic
Add sliced mushrooms and garlic. 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.
Lentils and Liquid
Add lentils, diced 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. If using, add kale or spinach and cook 5 minutes more. Remove bay leaf before serving. Garnish with parsley if desired.
A bowl of lentil stew with carrots, mushrooms and spinach, garnished with fresh parsley. Save Recipe
A bowl of lentil stew with carrots, mushrooms and spinach, garnished with fresh parsley. | Tastyhush.com

Tips and Variations

Adjust consistency by adding more broth if too thick, or simmer uncovered if too thin. Add diced potatoes for heartiness or a splash of red wine for depth. Perfect for meal prep, this stew keeps in the refrigerator for up to 4 days.

Recipe Tips

→ What type of lentils should I use?
Green or brown lentils are best as they hold their shape. Avoid red lentils since they'll break down too much and don’t work for this dish.
→ Can I make this stew ahead of time?
Yes, it actually tastes better the next day! Store it in the fridge for up to 3 days, and reheat gently, adding a splash of broth if it’s too thick.
→ How can I add extra nutrients?
Toss in some spinach or kale, add potatoes for heft, or stir in a splash of red wine for a deeper flavor.
→ Can I freeze the stew?
Definitely! It freezes great for up to 3 months. Thaw in the fridge and reheat gently with more broth if needed.
→ What sides go well with this dish?
Brown rice, quinoa, or crusty bread make excellent pairings. A fresh green salad is also a great choice for balance!

Hearty Lentil Stew

A plant-based stew full of lentils and mushrooms in an herbed tomato sauce. Comforting and filling.

Prep Time
15 Minutes
Cooking Time
40 Minutes
Total Time
55 Minutes
By: Maria

Category: Soups & Stews

Skill Level: Easy

Style: International

Makes: 6 Serves (2 liters of stew)

Diet Type: Vegan, Veggie, No Gluten, No Dairy

Ingredients

01 250 grams of cremini mushrooms.
02 A tablespoon of tomato paste.
03 Two medium celery stalks, chopped.
04 A teaspoon of smoked paprika.
05 Salt and pepper, as needed.
06 Three garlic cloves, finely chopped.
07 A large onion, sliced.
08 One teaspoon of dried thyme.
09 One bay leaf.
10 One cup of green or brown lentils.
11 400 grams of canned diced tomatoes.
12 Two tablespoons of olive oil.
13 A liter of vegetable broth.
14 Two carrots, cut into pieces.

Let's Cook

Step 01

Heat the olive oil, then sauté the onion, carrots, and celery for about 5 minutes, until softened up.

Step 02

Add the garlic and mushrooms. Let them cook for approximately 5 minutes, stirring occasionally, until they turn golden.

Step 03

Mix in the tomato paste, thyme, and paprika. Stir and cook for one minute to bring out all the flavors.

Step 04

Stir in the lentils, diced tomatoes, vegetable broth, and the bay leaf. Simmer for 25 to 30 minutes, or until the lentils are soft.

Tips

  1. You can add green veggies for extra nutrition.
  2. Stores well in the fridge for later.

What You'll Need

  • Large pot.

Allergy Notes

Check ingredients for allergens and talk to your doctor if unsure.
  • Celery.

Nutrition Per Serving

Values are estimates and should not replace professional dietary advice.
  • Calories: 280
  • Total Fat: 6 g
  • Total Carbs: 42 g
  • Protein: 16 g