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–+ servings

Vegan Lentil Mushroom Stew

A hearty and nutritious vegan stew made with lentils and mushrooms, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 tablespoon Olive Oil For sautéing
  • 1 medium Onion Chopped
  • 2 cloves Garlic Minced
  • 2 medium Carrots Diced
  • 2 stalks Celery Diced
  • 8 ounces Mushrooms Sliced
Lentils and Broth
  • 1 cup Green or Brown Lentils Rinsed
  • 4 cups Vegetable Broth Low-sodium preferred
  • 1 can Diced Tomatoes 14.5 oz can
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
Seasoning
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black Pepper To taste
  • 2 cups Spinach Fresh or frozen, added at the end

Method
 

Prepare the Vegetables
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until vegetables are softened.
  3. Stir in sliced mushrooms and cook until they release their moisture, about 5 minutes.
Cook the Stew
  1. Add rinsed lentils, vegetable broth, diced tomatoes, thyme, oregano, and bay leaf to the pot. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
  3. Season with salt and black pepper to taste. Stir in spinach and cook until wilted, about 2 minutes.
Serve
  1. Remove bay leaf before serving. Ladle stew into bowls and enjoy warm.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 6gSaturated Fat: 1gFiber: 15gSugar: 5g

Notes

This stew can be stored in the refrigerator for up to 5 days and freezes well for up to 3 months.

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