Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 cups sliced mushrooms (button, cremini, or shiitake)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, sliced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Begin by chopping the onion, carrots, and celery. Slice the mushrooms and set aside.
- Heat the fullstar ultimate veggie prep master and sauté the onion, carrots, and celery in 2 tablespoons olive oil over medium heat for about 5 minutes. Add the sliced mushrooms and cook until tender and juices are released.
- Stir in the minced garlic, thyme, smoked paprika, salt, and pepper. Cook for another minute until fragrant.
- Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender.
- Stir occasionally. For a thicker stew, mash some lentils or use an immersion blender for smooth texture.
- Adjust seasoning as needed. Serve hot garnished with fresh parsley or lemon juice if desired.
Notes
- For a quicker meal, substitute dried lentils with two 15-ounce cans of drained and rinsed lentils.
- Storing in an airtight container, this stew keeps up to 4 days in the refrigerator. Freeze in portions for longer storage.
- Reheat on the stove or microwave for a warm, satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Stew, Main Course, Vegan, Comfort Food
- Method: Stovetop, Slow Cooker
- Cuisine: Vegan, Plant-Based, Healthy
- Diet: Vegan, Vegetarian, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230 kcal Kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg