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A bowl of vegan lentil and mushroom stew garnished with fresh herbs.

Vegan Lentil Mushroom Stew

This hearty vegan lentil mushroom stew is a comforting dish perfect for chilly evenings. Packed with nutritious ingredients, it’s filling and healthy, perfect for meal prep and can be enjoyed over a few days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, 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
  • to taste Salt and pepper

Method
 

Cooking Instructions
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery, and sauté until softened, about 5 minutes.
  3. Stir in garlic and cook for another minute.
  4. Add vegetable broth, potatoes, lentils, thyme, rosemary, salt, and pepper.
  5. Bring to a boil, then reduce heat to a simmer.
  6. Cover and cook for about 30 minutes, or until lentils and potatoes are tender.
  7. Serve warm.

Notes

Serve this stew warm in bowls. It pairs well with crusty bread or a side salad. Feel free to sprinkle a little fresh parsley on top for added flavor and color. Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days and can be frozen for up to 3 months.