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Vegetarian Lentil Mushroom Stew in a wooden earth toned bowl

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)


  1. Sauté the carrots in a large pot with 2 Tbsp. of olive oil. Once carrots are slightly golden.
  2. Add the chopped onion and garlic. Sauté until onion is translucent.
  3. Add the sliced mushrooms and cook until tender and their liquid has evaporated. 
  4. 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.
  5. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.
  6. Serve warm with fresh bread.
  • Prep Time: 15 min
  • Cook Time: 40-45 min
  • Category: Dinner
  • Cuisine: American

 *Limited period offer.



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