A rich, rustic stew featuring lentils, mushrooms, and hearty vegetables simmered with herbs in a savory vegetable broth. Wholesome, filling, and entirely plant-based.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 tbsp olive oil (or water for sautéing)
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1 yellow onion, chopped
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2 medium carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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12 oz cremini mushrooms, sliced
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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1/2 tsp smoked paprika
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2 bay leaves
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1 cup green or brown lentils, rinsed
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2 Yukon Gold potatoes, cubed
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4 cups vegetable broth
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Salt and pepper, to taste
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1 tsp lemon juice or balsamic vinegar (optional)
Instructions
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Heat oil in a large pot over medium heat. Sauté onion, carrot, and celery for 8 minutes until softened.
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Add garlic and cook for 1 minute.
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Add mushrooms and cook until browned, about 8–10 minutes.
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Stir in tomato paste and cook for 2 minutes.
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Add herbs and spices. Deglaze with a splash of broth.
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Add lentils, potatoes, and remaining broth. Stir and bring to a boil.
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Reduce heat and simmer, covered, for 30–35 minutes until tender.
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Season with salt, pepper, and a splash of lemon juice or vinegar.
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Remove bay leaves and serve warm.