Description
A hearty Vegan Mushroom Lentil Stew perfect for chilly evenings, packed with flavor and nutrients.
Ingredients
Scale
- 1 cup green or brown lentils
- 2 cups mushrooms, chopped
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté until softened (about 5 minutes).
- Add the minced garlic and chopped mushrooms, and cook for another 5 minutes until the mushrooms are tender.
- Stir in the lentils, vegetable broth, diced tomatoes, thyme, oregano, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and let it simmer for about 30-35 minutes, or until the lentils are cooked through.
- Adjust seasoning as needed, and serve hot.
Notes
Pair with crusty bread, rice, or a fresh salad for a complete meal. You can customize by adding greens or spices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 0mg