Hearty & Healthy: Your Go-To Easy Lentil and Mushroom Vegetable Stew
Food Recipes Ideas
Hearty Lentil & Mushroom Vegetable Stew
A comforting, easy-to-make plant-based stew featuring protein-rich lentils, earthy mushrooms, and vibrant vegetables.
★★★★★
5 from 1 review
Prep Time15 mins
Cook Time45 mins
Total Time60 mins
Servings6
Calories320 kcal
📝 Ingredients
👩🍳 Instructions
1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened and onion is translucent.
2
Add minced garlic and sliced mushrooms to the pot. Cook for another 5-8 minutes, stirring frequently, until mushrooms have released their moisture and started to brown.
3
If using red wine, pour it in and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Stir in the rinsed lentils, diced tomatoes (undrained), vegetable broth, dried thyme, and bay leaf. Bring to a boil.
4
Reduce heat to low, cover the pot, and simmer gently for 30-40 minutes, or until lentils are tender and vegetables are soft. Stir occasionally to prevent sticking.
5
Remove the bay leaf. Taste and season generously with salt and freshly ground black pepper. Stir in fresh chopped parsley just before serving.
💡 Notes
Feel free to add other vegetables like spinach, kale (stir in during the last 10 minutes), or sweet potatoes. Stew can be stored in an airtight container in the refrigerator for 4-5 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.
