Ingredients
Scale
- 1 cup dried green or brown lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Begin by rinsing the lentils thoroughly under cold water. Dice the onions, carrots, and celery. Slice the mushrooms and mince the garlic. Having all ingredients ready will make the cooking process smooth.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and celery. Cook until the vegetables are tender and fragrant, about 5-7 minutes.
- Add the sliced mushrooms to the pot and cook until they release their moisture and turn golden brown, about 7 minutes. Stir in ground cumin and smoked paprika, cooking for another minute to enhance their aroma.
- Pour in the rinsed lentils, vegetable broth, and diced tomatoes. Add a bay leaf, and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 30-40 minutes until the lentils are tender and the stew has thickened.
- Remove the bay leaf. Adjust seasoning as needed. For a creamier texture, you can blend a portion of the stew with an immersion blender. Garnish with chopped fresh parsley or cilantro. Serve hot with crusty bread or over rice for a satisfying meal.
Notes
- Soaking the lentils beforehand can reduce cooking time and improve digestibility.
- If you prefer a thicker consistency, add a splash of coconut milk or a spoonful of cashew cream near the end.
- Use a Fullstar Ultimate Veggie Prep Master to chop your vegetables quickly and uniformly.
- Feel free to swap out the mushrooms with other seasonal vegetables like zucchini or squash.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan, Vegetarian, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg