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Bowl of Vegan Lentil Mushroom Stew topped with fresh herbs

Vegan Lentil Mushroom Stew

A hearty and comforting one-pot vegan stew filled with lentils, mushrooms, and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils
  • 2 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 tablespoon olive oil
  • 2 cups spinach (optional) Add at the end for freshness

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  3. Stir in the mushrooms and cook for another 3-4 minutes.
  4. Add the lentils, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  6. If using, stir in the spinach just before serving until wilted.
  7. Serve hot and enjoy!

Notes

For creamier texture, blend a portion and mix it back in. Can substitute mushrooms with zucchini or cauliflower. Leftovers keep for 4-5 days in the fridge and can be frozen for up to 3 months.