Lentil and Mushroom Stew
Hearty, satisfying Lentil Mushroom Stew is full of vegetables, potatoes in a smoky-sweet tomato broth. Full of plant protein in an easy comfort food vegan recipe.
Servings: 9 1-cup servings
- 1 tablespoon olive oil
- 2 medium carrots peeled and sliced
- 2 small yellow onions peeled and chopped
- 3 medium garlic cloves
- 4 cups sliced baby bella mushrooms
- 1 cup dry green or brown lentils do not use red lentils
- 2 cups cubed red potato or Yukon gold potatoes
- 2 cups tomato sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 bay leaves
- 3 large sprigs fresh thyme
- 4 cups fat-free low-sodium vegetable broth
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
The the olive oil in a large Dutch oven or pot over medium-high heat. Add the carrots and sauté until they begin to develop a golden crust (aproximately 5 minutes).
Add the onions and sauté until they begin to turn translucent (aproximately 5 minutes). Reduce heat to medium.
Add the garlic and cook for 30-60 seconds. Add the sliced mushrooms and cook until they begin to soften. NOTE: all the vegetables will finish cooking during simmering. Add dry lentils, chopped potato, tomato sauce, smoked paprika, dry oregano, bay leaves, thyme sprigs, vegetable broth, salt and pepper. Simmer covered, over medium heat for 40-45 minutes or until both potatoes and lentils are tender.Remove the bay leaves and thyme before serving.
How to Store
Allow the stew to cool and store in an airtight container in the refrigerator for up to 3-4 days.
Freezer: place cooled stew in an airtight freezer safe container for up to 3 months. Thaw in the refrigerator.
Calories: 143kcal | Carbohydrates: 25g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 560mg | Potassium: 685mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2642IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 3mg