Hearty Lentil Stew with Mushrooms
A cozy vegetarian beef-style stew inspired by classic comfort dishes, using lentils and mushrooms for a meaty bite. Umami-rich with tomato, soy, and herbs to mimic a robust stew, perfect for weeknight warmth.
- Prep Time: 10 min
- Cook Time: 30 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 1/2 cup dried green lentils, rinsed
- 2 cup water or vegetable broth
- 2 cup sliced cremini mushrooms
- 2 1/4 cup diced onion
- 2 clove garlic, minced
- 2 tablespoon olive oil
- 2 cup diced carrots
- 2 1/2 cup diced celery
- 2 cup crushed tomatoes
- 2 teaspoon tomato paste
- 2 tablespoon soy sauce
- 2 teaspoon dried thyme
- 2 1/2 teaspoon smoked paprika
- 2 1/4 teaspoon ground black pepper
- 2 Salt to taste
- 2 Optional garnish: chopped parsley
Instructions
- Heat 1 tablespoon olive oil in a pot over medium heat; add onion and garlic, sauté until translucent ~3 minutes.
- Add mushrooms; cook until they soften and brown slightly, ~5 minutes, stirring occasionally.
- Stir in carrots and celery; cook 3 minutes for a bit of color and sweetness.
- Add lentils, tomatoes, tomato paste, soy sauce, thyme, paprika, pepper, and salt; pour in water or broth.
- Bring to a boil, reduce heat to a simmer; cover and cook 20–25 minutes, until lentils are tender.
- Taste and adjust seasoning; garnish with parsley if desired and serve hot.
Chef’s Pro Tips
- If lentils are not soft enough, simmer longer 5-8 minutes.
- For deeper umami, add a splash of balsamic at finish.
- Let rest 5 minutes off heat to meld flavors.
Serving Suggestions
Serve with crusty bread or over quick-cix rice to soak up the sauce.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently.
Nutritional Estimates
Per serving · 2 servings total
| calories | 350 |
|---|---|
| protein | 18 |
| carbohydrates | 50 |
| fat | 9 |
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