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- 1 cup green or brown lentils, thoroughly rinsed - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced into small pieces - 2 stalks celery, diced - 1 cup mushrooms, sliced (use button or cremini for best flavor) - 1 can (14 oz) diced tomatoes, including their juices - 4 cups vegetable broth (homemade or low-sodium) - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - 1 bay leaf - Salt and pepper to taste - Fresh parsley, chopped, for garnish Gathering the right ingredients makes cooking easier and more fun. With this stew, you can get all your veggies and lentils in one pot. Lentils provide protein and fiber. They keep you full and satisfied. The mix of mushrooms adds a rich, earthy flavor. Using fresh vegetables boosts the taste. I love adding onions, garlic, and carrots for sweetness. Celery gives a nice crunch, while diced tomatoes add a hint of acidity. Don't forget the spices! Thyme and smoked paprika add depth. The bay leaf brings a subtle aroma that ties it all together. This stew is a great choice for any meal. The vibrant colors and fresh herbs make it appealing. You can find the Full Recipe above for more details. To make a hearty vegan lentil mushroom stew, gather your ingredients first. You will need lentils, vegetables, broth, and spices. This makes it easy to cook without any rush. Start by rinsing the lentils well under cold water. Chop the onion, garlic, carrots, and celery into small pieces. Slice the mushrooms thinly. This prep will help the stew cook evenly. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for about 5 minutes. The onion should become soft and clear. 3. Add minced garlic, diced carrots, and diced celery. Cook for another 5-7 minutes. Stir often to mix the flavors. 4. Incorporate the sliced mushrooms and sauté for 4-5 minutes. The mushrooms should brown and release their moisture. 5. Now, pour in the rinsed lentils, diced tomatoes (with juices), and vegetable broth. Add dried thyme, smoked paprika, and the bay leaf. 6. Stir the mixture well. Raise the heat to high until it boils. Then, lower the heat to a simmer. Cover the pot and let it cook for 30-35 minutes. Check if the lentils are tender. 7. Taste the stew and add salt and pepper. Don’t forget to remove the bay leaf before serving! 8. Serve the stew in bowls and top with fresh parsley for color. Sautéing vegetables at the start brings out their natural sweetness. Browning mushrooms adds depth to the stew. Simmering allows the flavors to meld together. Remember to check the seasoning at the end, as this is key for a balanced taste. For the Full Recipe, refer back to the ingredients and cooking steps, and enjoy this flavorful delight! To amp up the taste of your Hearty Vegan Lentil Mushroom Stew, focus on the seasoning. I love to add a splash of soy sauce or a dash of balsamic vinegar. These add depth without overpowering the stew. You can also try using fresh herbs like thyme or rosemary. Fresh herbs brighten the dish and enhance the overall flavor. If you want a bit of heat, a pinch of red pepper flakes can do wonders. If you don’t have certain ingredients, don’t worry! You can swap lentils for chickpeas or black beans. Both options add protein and texture. Instead of mushrooms, try using zucchini or eggplant for a different flavor. If you lack fresh veggies, frozen ones work too. Just thaw and add them as you cook. For broth, use water with seasoning if you run out. This will still keep your stew tasty. While making this stew, be sure not to skip rinsing your lentils. This step removes dirt and small stones. Also, avoid overcooking the vegetables. They should be tender but still have a slight crunch. Lastly, don't forget to taste your stew before serving. Adjust the salt and pepper to make sure it’s just right. These small tips will make your stew even more delicious! {{image_4}} You can make this stew even heartier by adding more veggies. Think about adding: - 1 cup of spinach or kale for greens - 1 cup of bell peppers for sweetness - 1 zucchini, chopped for texture - 1 cup of peas for color Each option adds flavor and nutrients. Feel free to mix and match based on what you like. Want to boost protein? Here are some great options: - 1 can of chickpeas, drained and rinsed - 1 cup of cooked quinoa - A handful of nuts like walnuts or almonds These add great texture and keep you full longer. They blend well with the stew's flavor. You can change the flavor with different spices and herbs. Try: - Cumin for a warm, earthy taste - Curry powder for a spicy twist - Fresh basil or oregano for a fresh touch Experimenting with these can make your stew unique. You can create a different experience every time you cook! Check the Full Recipe for a delicious base to start from. After enjoying your stew, let it cool down. Transfer any leftovers into an airtight container. Store it in the fridge for up to five days. This stew gets better with time as the flavors meld together! To freeze this hearty stew, first cool it completely. Pour it into freezer-safe bags or containers. Be sure to leave some space at the top for expansion. You can freeze it for up to three months. When you're ready to enjoy it again, thaw the stew overnight in the fridge. To reheat, pour it into a pot over low heat. Stir it often until it warms through. If it's too thick, add a splash of vegetable broth or water. Enjoy your delicious, warm stew! Yes, you can use other lentils. Green and brown lentils work best in this stew. Red lentils cook faster and may become mushy. Black lentils add a unique look but take longer to cook. If you try a different type, adjust the cooking time as needed. This stew lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. It tastes even better the next day as the flavors blend. Just reheat it on the stove or in the microwave before serving. - Is this recipe suitable for meal prep? Yes, this recipe is perfect for meal prep. You can make a big batch and divide it into portions. It freezes well too. Just thaw it overnight in the fridge before reheating. Enjoy a hearty meal anytime you need it! For the full recipe, check out the section above. This post shared a complete guide to making a hearty vegan lentil mushroom stew. We covered the key ingredients, helpful cooking steps, and tricks to enhance flavor. Remember to mix in your favorite veggies or proteins for a personal touch. Proper storage keeps your leftovers fresh and tasty. With these tips, you will create a dish that not only warms you up but also delightfully fills your belly. Dive in and enjoy cooking this stew time and again!

Hearty Vegan Lentil Mushroom Stew

Warm your heart and nourish your body with this Hearty Vegan Lentil Mushroom Stew! Packed with flavor and nutrients, this comforting dish is easy to make and perfect for any occasion. Discover the full recipe along with tips for enhancing flavor, ingredient swaps, and storage advice. Whether you're meal prepping or looking for a delicious family dinner, this stew is sure to impress. Click through to explore the recipe and start cooking today!
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Ingredients
  

1 cup green or brown lentils, thoroughly rinsed

2 tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced into small pieces

2 stalks celery, diced

1 cup mushrooms, sliced (use button or cremini for best flavor)

1 can (14 oz) diced tomatoes, including their juices

4 cups vegetable broth (homemade or low-sodium)

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft.

    Incorporate the minced garlic, diced carrots, and diced celery into the pot. Continue to cook for another 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.

      Add the sliced mushrooms to the pot and sauté for an additional 4-5 minutes. Stir frequently until the mushrooms are browned and their moisture has evaporated.

        Pour in the rinsed lentils, diced tomatoes (with their juices), vegetable broth, dried thyme, smoked paprika, and bay leaf. Stir well to ensure all ingredients are well mixed.

          Increase the heat to high and bring the stew to a rolling boil. Once boiling, lower the heat to a gentle simmer. Cover the pot and let it cook for 30-35 minutes, or until the lentils are tender and cooked through.

            After cooking, taste the stew and adjust the seasoning with salt and pepper as needed. Don’t forget to remove the bay leaf before serving!

              Carefully ladle the stew into generous bowls and garnished with a sprinkle of freshly chopped parsley for a burst of color and freshness.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                  - Presentation Tips: Serve the stew in rustic bowls and accompany with a slice of crusty bread for dipping. Consider adding a sprinkle of additional parsley on top for an extra touch of freshness and color! Enjoy!