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Vegan Lentil Mushroom Stew – Hearty, Earthy & Wholesome Comfort Food

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A hearty, protein-rich vegan stew made with brown lentils, savory mushrooms, and aromatic vegetables simmered in a rich, herb-infused broth.

Ingredients

Scale

  • 1 cup brown or green lentils, rinsed

  • 16 oz mushrooms, sliced

  • 1 yellow onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 4 cups vegetable broth

  • 1 tsp dried thyme

  • 1 bay leaf

  • 1 tbsp olive oil

  • Salt & black pepper to taste

  • 1 tbsp balsamic vinegar (optional)

  • Optional: 1 cup chopped kale or spinach

Instructions

  1. In a large pot, heat olive oil. Sauté onion, carrots, and celery for 6–8 minutes.

  2. Add garlic and tomato paste; cook for 2 minutes.

  3. Add mushrooms, thyme, bay leaf, salt, and pepper. Cook until mushrooms brown.

  4. Stir in lentils and broth. Bring to boil, then simmer partially covered for 30–35 minutes.

  5. Remove bay leaf, stir in balsamic vinegar and optional greens. Simmer 2 more minutes.

  6. Serve hot.

Notes

  • Freeze in portions for up to 3 months.

  • Add kale or spinach for extra greens.

  • Use red wine or smoked paprika for variation.

Find it online: https://recipestin.com/vegan-lentil-mushroom-stew-hearty-earthy-wholesome-comfort-food/