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Lentil Mushroom Stew – Rich, Earthy & Full of Flavor

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A rich and savory vegan lentil mushroom stew made with earthy mushrooms, tender lentils, and aromatic herbs simmered in a flavorful broth. Hearty, nourishing, and perfect for cozy nights.

Ingredients

Scale

  • 1 lb cremini mushrooms, sliced

  • 2–3 tbsp olive oil

  • 1 onion, diced

  • 2–3 carrots, chopped

  • 2 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 tbsp soy sauce or tamari

  • 1 tsp fresh thyme (or ½ tsp dried)

  • ½ tsp smoked paprika (optional)

  • 1 cup dry brown or green lentils

  • 4 cups vegetable broth

  • 1 bay leaf

  • Salt and pepper, to taste

  • 1–2 tsp balsamic vinegar (for finishing)

Instructions

  • Sauté mushrooms in oil until browned. Remove and set aside.

  • Add more oil to the pot. Sauté onion, carrots, and garlic until soft.

  • Stir in tomato paste, soy sauce, and paprika. Cook 2 minutes.

  • Add mushrooms, lentils, broth, thyme, and bay leaf. Simmer 30–35 minutes.

  • Remove bay leaf. Add balsamic vinegar, adjust salt and pepper.

  • Serve warm with bread, grains, or greens.

Notes

  • Add spinach or kale in the last few minutes for more greens.

  • Stir in Dijon mustard for tangy depth.

  • Stores well for 4 days; freezes beautifully.

Find it online: https://dryrecipes.com/lentil-mushroom-stew-rich-earthy-full-of-flavor/