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
