Jkawe

Mediterranean

Lentil Mushroom Stew

My Lentil Mushroom Stew is an easy one-pot, vegan stew that can be enjoyed by the whole family. It’s a warming, hearty dish loaded with lentils, mushrooms and veggies.

  • Prep10 min
  • Cook40 min
  • Total50 min
  • Makes4 servings
  • Calories433
Lentil Mushroom Stew

Method

  1. 1

    Heat 3 tablespoons of olive oil in a large dutch oven over medium heat.

  2. 2

    Add the garlic and sauté for 2 minutes.

  3. 3

    Add the onion and carrots and continue to saute for 4-5 minutes.

  4. 4

    Add sliced mushrooms and cook until tender.

  5. 5

    Add dry lentils, chopped potato, tomato sauce, vegetable broth, salt, black pepper, bay leaves, thyme, oregano, smoked paprika, coriander.

  6. 6

    Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.

  7. 7

    Garnish with fresh parsley, feta cheese and pita.

Notes

Use red lentils for a thicker, creamier stew or green lentils if you prefer more texture. Sauté the carrots before adding the onion and mushrooms to build a sweeter, more flavorful base. Lentils absorb a lot of seasoning as they cook. Taste and adjust salt before serving. Keep the lid on during the simmer to prevent the broth from reducing too quickly and to help the lentils cook evenly. Stir in a tablespoon of tomato paste if you want a thicker stew. The stew thickens as it sits. Add a splash of vegetable broth when reheating to loosen it back up. Swap in any vegetables you have on hand. Green beans, peas, bell pepper, zucchini, and sweet potato all work well. Omit the feta garnish to keep this recipe fully vegan. Use low-sodium vegetable broth and tomato sauce to reduce the sodium content significantly. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months in individual portions.

Per serving

  • Carbs66 g
  • Protein20 g
  • Fat12 g
  • Fiber22 g

Also filed under

Mediterranean Soups

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