The winter months scream all things hearty when it comes to stews which is why this hearty plant-based lentil and mushroom stew is a must-try. It’s simple, yet packs a flavorful punch thanks to the herbs and other seasonings. If you’re looking for a stew that’s both filling and tasty, this is it.
I’m calling this stew a hug in a bowl because it is every bit of comforting. The thick base made from tomato sauce and vegetable broth meshes amazingly with the potatoes and other veggies. This meal will definitely be a family favorite!
Not to mention, it’s hearty and healthy. Just in the lentils alone, this stew becomes rich in dietary fiber, aids in digestion, and is packed with good protein. Mushrooms help boost the immune system (definitely needed during this time) and contain vitamin B. And I’m sure you’re familiar with the benefits of eating garlic. Overall, this stew is good for you.
How To Make A Hearty Plant-Based Lentil and Mushroom Stew
You’ll only need a few recipe staples to make this plant-based stew. And the best part is they all come together and are ready to eat in 45 minutes or less.
- The Base: the rich and creamy texture comes from the 2 cups of tomato sauce and 4 cups of vegetable broth.
- Vegetables: the vegetables that fill this stew are carrots, mushrooms, onions, and potatoes. You know it’s a good stew when these classics come together.
- Herbs and spices: to give this stew it’s flavor, it has garlic, smoked paprika, bay leaves, fresh thyme, salt, and pepper.
- Beans: the lentils help create a savory stew with a healthy kick.
Believe it or not, it only takes four simple steps to make this hearty plant-based lentil mushroom stew.
Sauté the carrots in a large pot with 2 tablespoons of olive oil. Once the carrots are slightly golden, add the chopped onion and garlic. Sauté the vegetable mix until the onion is translucent.
Add the sliced mushrooms and cook until tender and their liquid has evaporated.
Add the dry lentils, tomato sauce, smoked paprika, dry oregano, bay leaves, thyme sprigs, and vegetable broth. Bring everything to a boil and then add the potatoes.
Simmer covered over medium heat for 40-45 minutes or until both potatoes and lentils are tender. Then serve!
Super easy, right?
What to Serve with Lentil and Mushroom Stew
There are a few things you can serve with this stew. One of the most popular is poured over a bed of mashed potatoes. Since this recipe already has potatoes in it, you could skip this and go with the next suggestion – serve warm with fresh bread.
A chewy French bread is ideal for stews because they are great for dipping. Keeping in line with the French bread family, baguettes are also a go-to for creamy or brothy soups. And last but not least, you can’t go wrong with a no-knead soup bread (if you want to have a go at baking your own).
Looking for more soup recipes?
You’ll love these:
- If you can get your hands on a butternut squash and a few pears, this roasted butternut squash and pear soup would make a nice cool day meal.
- Ever had the creamy chicken gnocci soup from Olive Garden? Here’s a copycat recipe so you can make it at home.
- Since you’ll most likely have leftover potatoes from this recipe, use them to make a creamy potato soup!
Did you try this recipe? Let me know how it turned out!Print
Lentil and Mushroom Stew
- Total Time: 1 hour
- Yield: 4 servings 1x
Because of their high fiber content, lentils and mushrooms are a great addition to a healthy diet. If you’re on a plant based food regimen, this stew is a perfect wholesome, earthy dish.
- 2 Carrots, peeled and diced
- 2 Onions, diced
- 3 Cloves Garlic, minced
- 4 Cups Mushrooms, sliced
- 1 Cup Dry Lentils
- 2 Cups Tomato Sauce
- 1 teaspoon Smoked Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 3 Bay leaves
- ½ Tbsp. Fresh Thyme
- 4 Cups Vegetable Broth
- 2 Cups Yellow Potato, diced (3 small potatoes)
- Sauté the carrots in a large pot with 2 Tbsp. of olive oil. Once carrots are slightly golden.
- Add the chopped onion and garlic. Sauté until onion is translucent.
- Add the sliced mushrooms and cook until tender and their liquid has evaporated.
- Add the dry lentils, tomato sauce, smoked paprika, dry oregano, bay leaves, thyme sprigs and vegetable broth. Bring to a boil, then add the potatoes.
- Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
- Serve warm with fresh bread.
- Prep Time: 15 min
- Cook Time: 40-45 min
- Category: Dinner
- Cuisine: American
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