Hearty One-Pot Lentil & Mushroom Stew for Cozy Evenings
Food Recipes Ideas
One-Pot Lentil & Mushroom Vegetable Stew
A comforting, hearty, and easy one-pot lentil and mushroom vegetable stew, packed with plant-based protein and fiber for a healthy meal.
★★★★★
5 from 1 review
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Calories350 kcal
📝 Ingredients
👩🍳 Instructions
1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften.
2
Add sliced cremini mushrooms and cook for another 5-8 minutes, stirring occasionally, until they release their liquid and start to brown.
3
Stir in minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant and tomato paste deepens in color.
4
Pour in vegetable broth and undrained diced tomatoes. Add rinsed lentils, dried thyme, crushed rosemary, and bay leaf. Stir to combine.
5
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 30-40 minutes, or until lentils are tender. Stir occasionally.
6
Remove the bay leaf. Stir in fresh spinach and cook for 2-3 minutes until wilted. Season generously with salt and freshly ground black pepper to taste.
7
Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
💡 Notes
Store leftover stew in an airtight container in the refrigerator for up to 4 days. This stew freezes beautifully for up to 3 months. For a creamier texture, you can blend a portion of the stew before adding the spinach. To make it spicier, add a pinch of red pepper flakes with the garlic.
