Why You’ll Love This Recipe
- Rich and Hearty: The combination of mushrooms and lentils creates a satisfying texture and depth of flavor that mimics traditional meat-based stews.
- Nutrient-Dense: Loaded with plant-based protein, fiber, vitamins, and minerals, this stew supports a balanced and healthy diet.
- Simple Preparation: With straightforward steps and readily available ingredients, this recipe is accessible even for novice cooks.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 1 fennel bulb, sliced
- 2 large garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 450 g (1 lb) chestnut mushrooms, sliced
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 400 ml (2 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté the Vegetables: Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until slightly softened.
- Add Celery and Fennel: Incorporate the diced celery and sliced fennel into the pan, cooking for an additional 5 minutes while stirring occasionally.
- Introduce Aromatics: Stir in the chopped garlic, red chili flakes, fresh thyme, fresh rosemary, smoked paprika, and dried oregano. Cook for another minute until the mixture becomes fragrant.
- Cook the Mushrooms: Add the sliced chestnut mushrooms to the pan, cooking for 6-7 minutes until they reduce in size and most of their liquid has evaporated.
- Incorporate Lentils and Stock: Mix in the tomato paste, drained green lentils, and vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 10 minutes.
- Add Spinach and Season: Stir in the baby spinach and cook for another 1-2 minutes until wilted. Season the stew with salt and pepper to taste before serving.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: Around 10 minutes.
- Cooking Time: Approximately 30 minutes.
- Total Time: About 40 minutes.
Variations
- Additional Vegetables: Enhance the stew by adding diced carrots, potatoes, or sweet potatoes for extra heartiness.
- Legume Alternatives: Substitute green lentils with brown lentils, chickpeas, or black beans to vary the protein source.
- Leafy Greens: Replace spinach with kale, collard greens, or Swiss chard for a different texture and flavor profile.
- Spice Adjustments: Modify the level of red chili flakes to suit your preferred heat level, or add a dash of cayenne pepper for an extra kick.
Storage/Reheating
- Storage: Allow the stew to cool completely before transferring it to an airtight container. Refrigerate for up to 4-5 days.
- Reheating: Warm the stew on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, microwave individual portions on medium power until hot.
- Freezing: For extended storage, freeze the cooled stew in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What type of mushrooms work best in this stew?
Chestnut mushrooms are recommended for their rich flavor, but cremini, baby bella, or portobello mushrooms are excellent alternatives.
Can I use dried lentils instead of canned?
Yes, dried green or brown lentils can be used. Rinse them thoroughly and adjust the cooking time, simmering until the lentils are tender, which may take an additional 20-30 minutes.
Is it possible to make this stew oil-free?
To prepare an oil-free version, sauté the vegetables in a small amount of vegetable broth or water instead of olive oil, adding more liquid as needed to prevent sticking.
How can I thicken the stew if it’s too thin?
If a thicker consistency is desired, mash a portion of the lentils and vegetables in the stew or add a slurry made from mixing a tablespoon of cornstarch with cold water, stirring it into the simmering stew until it thickens.
Can I add grains to this stew?
Incorporating cooked grains like quinoa, barley, or rice can enhance the stew’s heartiness. Add them during the last few minutes of cooking to warm through before serving.
What can I serve alongside this stew?
This stew pairs well with crusty bread, mashed potatoes, or a side of steamed vegetables for a complete meal.
Print
Vegan Mushroom and Lentil Stew
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Indulge in a hearty and nutritious meal with this Vegan Mushroom and Lentil Stew. Packed with earthy mushrooms, protein-rich lentils, and aromatic herbs, this comforting stew is perfect for chilly nights or a cozy, plant-based dinner. Easy to make and loaded with fiber, vitamins, and minerals, this one-pot meal is a must-try for anyone seeking a healthy and satisfying dish.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 celery stalks, diced
- 1 fennel bulb, sliced
- 2 large garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 450 g (1 lb) chestnut mushrooms, sliced
- 1 tablespoon tomato paste
- 1 x 400 g (14 oz) can green lentils, drained and rinsed
- 400 ml (2 cups) vegetable stock
- 100 g (3.5 oz) baby spinach
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: Heat olive oil in a large, deep pan or Dutch oven over medium heat. Add onion and sauté for 2-3 minutes until slightly softened.
- Add Celery & Fennel: Stir in the celery and fennel, cooking for another 5 minutes while stirring occasionally.
- Introduce Aromatics: Add garlic, red chili flakes, thyme, rosemary, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Cook the Mushrooms: Stir in the mushrooms and cook for 6-7 minutes, allowing them to soften and release their juices.
- Incorporate Lentils & Stock: Mix in the tomato paste, lentils, and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes.
- Add Spinach & Season: Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Serve: Enjoy hot, paired with crusty bread, mashed potatoes, or rice.
Notes
- Thicker Stew: Mash some lentils or add a cornstarch slurry for a richer texture.
- Storage: Refrigerate in an airtight container for 4-5 days.
- Reheating: Heat on the stovetop over medium or microwave until warmed through.
- Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
