Hearty Lentil & Mushroom Stew
This Hearty Lentil & Mushroom Stew is a rich, comforting dish packed with earthy mushrooms, tender lentils, and aromatic herbs. It’s a high-protein, plant-based meal that’s perfect for chilly days. The deep umami flavors make it satisfying enough to serve on its own or with crusty bread, rice, or mashed potatoes.
Ingredients:
(Serves: 4-6)
For the Stew:
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
8 oz (225g) mushrooms, sliced (cremini or button work best)
1 cup dry green or brown lentils, rinsed
4 cups vegetable broth
1 cup water (or more as needed)
1 tbsp tomato paste
1 tsp soy sauce (or tamarind for gluten-free option)
1 tsp dried thyme
1 tsp dried oregano
½ tsp smoked paprika
½ tsp black pepper
Salt to taste
1 bay leaf
1 tbsp balsamic vinegar (for finishing touch)
¼ cup fresh parsley, chopped (for garnish, optional)
Instructions:
1. Saute the Aromatics & Vegetables:
Heat olive oil in a large pot over medium heat.Add onion, garlic, carrots, and celery, and saute for 5 minutes until softened.Stir in mushrooms and cook for another 5 minutes until they release their juices.
2. Add Lentils & Spices:
Add lentils, tomato paste, soy sauce, thyme, oregano, smoked paprika, black pepper, and bay leaf.Stir to coat everything evenly.
3. Simmer the Stew:
Pour in vegetable broth and water. Bring to a boil, then reduce heat to low.Cover and let simmer for 25-30 minutes, stirring occasionally, until lentils are tender.Add more water if needed to reach your desired consistency.
4. Finish & Serve:
Remove bay leaf and stir in balsamic vinegar for extra depth of flavor.Taste and adjust salt and pepper as needed.Serve warm, garnished with fresh parsley.
Nutritional Information
(Per Serving – Approximate):
(Values may vary based on ingredients used.)
Calories: 250
Protein: 14g
Carbohydrates: 38g
Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 500mg
Fiber: 10g
Sugar: 6g
Notes & Tips:
Make It Creamier: Blend ½ cup of the stew and stir it back in for a thicker texture.
More Protein: Add chickpeas or tofu for extra plant-based protein.
Want a Smokier Flavor:Add a dash of liquid smoke or more smoked paprika.
Make It Heartier: Serve over mashed potatoes, rice, or quinoa.
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Common Questions & Answers:
Q: Can I use canned lentils instead of dried?
A: Yes! Use 2 cups of canned lentils, but reduce cooking time to 15 minutes.
Q: What type of mushrooms work best?
A: Cremini, button, or portobello mushrooms add the most depth of flavor.
Q: Can I make this in a slow cooker?
A: Yes! Combine all ingredients in a slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
Q: How can I make this gluten free?
A: Use tamarind instead of soy sauce, and make sure your broth is gluten-free.