A rich and comforting stew made with lentils, mushrooms, potatoes, and herbs, simmered in a savory vegetable broth. A satisfying vegan main dish for cozy dinners or weekly meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 tbsp olive oil (or broth for sautéing)
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1 yellow onion, diced
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2 medium carrots, chopped
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2 celery stalks, chopped
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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 brown or green lentils, rinsed
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2 Yukon Gold potatoes, cubed
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4 cups vegetable broth (plus more if needed)
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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. Sauté onions, carrots, and celery for 6–8 minutes.
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Add garlic and cook for another 30 seconds.
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Stir in mushrooms and cook until browned and reduced, about 10 minutes.
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Add tomato paste and herbs; cook 2–3 minutes more.
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Pour in a splash of broth to deglaze, then add lentils, potatoes, and the rest of the broth.
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Bring to a boil, reduce heat, cover, and simmer for 30–35 minutes until lentils and potatoes are tender.
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Season with salt, pepper, and lemon juice or vinegar. Remove bay leaves.
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Serve hot with your favorite sides.