Mushroom & Lentil Stew

Mushroom & Lentil Stew is a hearty, earthy, and deeply flavourful dish made with tender lentils, sautéed mushrooms, and aromatic vegetables simmered in a rich broth. This comforting stew is nutritious, warming, and perfect for cold days or a satisfying plant-forward dinner.

Why You’ll Love This Recipe

This stew delivers robust flavour with simple ingredients and offers a nourishing, wholesome meal high in fibre and plant-based protein. The mushrooms add umami richness, while the lentils provide satisfying heft. It is a one-pot recipe, convenient for meal prep, and naturally gluten-free. The stew becomes even more flavourful the next day, making it ideal for leftovers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Brown or green lentils

• Mushrooms, sliced (cremini or button preferred)

• Onion, chopped

• Carrots, diced

• Celery, diced

• Garlic, minced

• Olive oil

• Tomato paste

• Vegetable broth

• Bay leaf

• Fresh thyme or rosemary

• Salt

• Ground black pepper

• Fresh spinach or kale (optional)

• Fresh parsley for finishing

Directions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened.

2. Stir in garlic and cook briefly until fragrant.

3. Add mushrooms and sauté until they release moisture and begin to brown.

4. Mix in tomato paste and cook for one to two minutes to deepen the flavour.

5. Add lentils, broth, bay leaf, thyme, salt, and pepper. Stir well.

6. Bring to a boil, then reduce the heat to maintain a gentle simmer.

7. Cook until the lentils are tender and the stew thickens naturally.

8. Stir in spinach or kale if using, cooking just until wilted.

9. Remove the bay leaf, adjust seasonings, and finish with chopped parsley before serving.

Servings and Timing

Serves 6 servings.
Preparation time: 15 minutes
Cooking time: 35–45 minutes
Total time: 50–60 minutes

Variations

• Add diced potatoes for extra heartiness.

• Replace part of the broth with red wine for added richness.

• Use red lentils for a softer, thicker texture.

• Add smoked paprika for a deeper flavour profile.

• Stir in coconut milk for a creamier version.

Storage/Reheating

Store in the refrigerator for up to 5 days in an airtight container.
Reheat gently over medium heat, adding a splash of broth if the stew thickens.
Freeze for up to 3 months; thaw in the refrigerator before reheating.

FAQs

Can I use canned lentils?

Canned lentils can be used, but reduce the cooking time and broth accordingly.

Do I need to soak lentils before cooking?

No, brown and green lentils cook well without soaking.

Can I use different mushrooms?

Yes, shiitake or portobello mushrooms enhance the earthy flavour.

Why is my stew too thick?

Add more broth to adjust the consistency.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours.

Can I add protein like chicken or sausage?

Yes, both pair well with the lentil base.

What can I serve with this stew?

Crusty bread, cooked grains, or a simple salad complement it.

How do I prevent the lentils from becoming mushy?

Simmer gently and avoid overcooking.

Can I omit the tomato paste?

Yes, but it adds depth and richness.

Is this stew suitable for vegans?

Yes, as long as vegetable broth is used.

Conclusion

Mushroom & Lentil Stew is a hearty, nourishing, and flavour-packed dish that brings together wholesome ingredients in a comforting one-pot meal. Its simplicity, adaptability, and rich texture make it a dependable recipe for everyday cooking.

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