This hearty vegan lentil mushroom stew is a comforting dish perfect for chilly evenings. Packed with nutritious ingredients, it’s not just filling but also healthy. Whether you’re vegan, vegetarian, or simply looking to reduce meat intake, this stew will warm your soul and satisfy your hunger.
Why make this recipe
Making this stew is a great way to enjoy a variety of vegetables and legumes in one delicious meal. It’s easy to prepare and brings warmth to any dining table. Plus, it’s perfect for meal prep and can be enjoyed over a few days.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups potatoes, diced
- 1 cup lentils, rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
How to make it
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add vegetable broth, potatoes, lentils, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook for about 30 minutes, or until lentils and potatoes are tender.
- Serve warm.
How to serve it
Serve this stew warm in bowls. It pairs well with crusty bread or a side salad for a complete meal. Feel free to sprinkle a little fresh parsley on top for added flavor and color.
How to store it
Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container.
Helpful tips
- To ensure even cooking, cut the vegetables into similar-sized pieces.
- Adjust the seasoning to your taste; add more herbs or spices if you like.
- Stir occasionally while simmering to prevent anything from sticking to the bottom of the pot.
Optional variations
- Add in some diced mushrooms for an extra earthy flavor that complements the lentils.
- You can substitute the potatoes with sweet potatoes for a different taste and sweetness.
- Consider adding a splash of balsamic vinegar or soy sauce for extra depth.
Frequently asked questions
Can I use canned lentils instead of dried?
Yes, you can use canned lentils. Just rinse and drain them, and add them to the pot towards the end of cooking to warm through.
What can I do if the stew is too thick?
If the stew becomes too thick, simply add a little more vegetable broth or water until you reach your desired consistency.
Can I make this stew in a slow cooker?
Absolutely! You can sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
Enjoy making this hearty vegan lentil mushroom stew! It’s a simple yet satisfying dish that everyone will love.
Vegan Lentil Mushroom Stew
Ingredients
Method
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add vegetable broth, potatoes, lentils, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook for about 30 minutes, or until lentils and potatoes are tender.
- Serve warm.