Description
A hearty Vegan Lentil Mushroom Stew, packed with protein and fiber, perfect for chilly days.
Ingredients
- 1 cup lentils
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté until they’re softened and fragrant.
- Introduce the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and golden.
- Stir in the lentils, vegetable broth, thyme, cumin, salt, and pepper, ensuring everything is well combined.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it bubble away for about 30-40 minutes or until the lentils are cooked through.
- Taste and adjust the seasoning as needed. Serve the stew hot.
Notes
This stew can be stored in an airtight container for up to 3-4 days in the refrigerator, or it can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan