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Vegan Lentil Mushroom Stew

Hearty vegan stew made with lentils, mushrooms, and vegetables simmered in a savory broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Main
Cuisine: Comfort Food, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 2 tbsp tomato paste
  • 1 cup green lentils rinsed
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion, carrots, and celery until softened.
  3. Add garlic and mushrooms; cook until mushrooms brown.
  4. Stir in tomato paste and cook briefly.
  5. Add lentils, broth, herbs, and seasoning.
  6. Simmer uncovered 35–40 minutes until lentils are tender.

Notes

Stew thickens as it cools; add broth if needed.