Vegan Lentil Mushroom Stew
A hearty one-pot vegan stew that combines earthy mushrooms and protein-rich lentils with a classic mirepoix base, seasoned with thyme and cumin for a warming dinner.
Ingredients
Base Ingredients
- 1 cup lentils (brown or green) Use red lentils for a creamier texture but reduce the simmer time.
- 2 cups mushrooms, chopped (button, cremini, or a mix)
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth Low-sodium recommended.
- 1 teaspoon thyme (dried or 1 tbsp fresh)
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil Can be swapped for avocado or sunflower oil.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.
- Stir in the minced garlic and chopped mushrooms. Cook for another 5 minutes, letting the mushrooms release and then reabsorb their liquid.
- Add 1 cup rinsed lentils, 4 cups vegetable broth, 1 teaspoon thyme, 1 teaspoon cumin, and salt and pepper to taste. Stir to combine.
Cooking
- Bring the stew to a boil, then reduce heat to low and simmer, uncovered, for 30–40 minutes, or until the lentils are tender and the stew has thickened.
- Stir occasionally and add a little extra broth if it becomes too thick.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon for brightness. Serve warm.
Notes
For added flavor, brown the mushrooms well and toast the cumin briefly before adding liquids. This stew can be adjusted with various vegetables or spices to suit your taste.