Go Back

Vegan Lentil Mushroom Stew (Hearty, Protein-Packed & Comforting)

A rich, hearty vegan stew made with lentils, mushrooms, and aromatic vegetables for a comforting, protein-packed meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Comfort Food, Vegan
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 cup dry lentils
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 0.75 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook until translucent.
  3. Stir in carrots and celery and cook until slightly tender.
  4. Add garlic and mushrooms; cook until mushrooms release moisture and brown.
  5. Stir in tomato paste, thyme, paprika, salt, and pepper.
  6. Add lentils, vegetable broth, and bay leaves.
  7. Bring to a boil, reduce heat, and simmer 30–35 minutes until lentils are tender.
  8. Remove bay leaves, adjust seasoning, and serve hot.

Notes

Stew thickens as it cools; add broth when reheating if needed.