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Vegan Lentil Mushroom Stew

A hearty and comforting vegan stew packed with flavor, vegetables, and lentils, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils (any variety) Green or brown lentils work best.
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced A mix of your favorites adds depth.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
Spices and Oils
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • 2 tablespoons olive oil
  • to taste salt and pepper

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat until shimmering.
  2. Add the diced onions. Sauté them until they’re translucent and just beginning to caramelize—this should take about 5 minutes.
  3. Stir in the minced garlic, diced carrots, and mushrooms. Cook for about 5 to 7 minutes, or until the mushrooms are tender and their juices have released.
  4. Toss in the lentils, vegetable broth, thyme, cumin, and a pinch of salt and pepper. Give it a good stir to combine everything.
  5. Bring the mixture to a boil. Once boiling, reduce the heat and allow it to simmer gently for about 25-30 minutes, or until the lentils are tender.
  6. Taste and adjust the seasoning as necessary. Serve warm.

Notes

Serve garnished with fresh herbs or nutritional yeast. Pair with crusty bread or a light salad for balance. Store leftovers in an airtight container for 3-4 days or freeze for up to three months.