Description
A warm and hearty vegan lentil mushroom stew perfect for chilly days, packed with protein, fiber, and flavor.
Ingredients
Scale
- 1 cup lentils
- 2 cups mushrooms, sliced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté until the vegetables are soft and aromatic, about 4-5 minutes.
- Add the minced garlic and sliced mushrooms to the pot. Cook until the mushrooms are browned and tender, about 5-7 minutes.
- Add the rinsed lentils to the pot.
- Pour in the vegetable broth and add thyme, cumin, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and let it simmer for 30-35 minutes.
- Adjust the seasoning to taste.
- Serve warm, garnished with fresh herbs if desired.
Notes
This stew can be stored in the refrigerator for 3 to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, stew, lentils, mushrooms, healthy, hearty, comfort food