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Vegan Lentil Mushroom Stew

This Vegan Lentil Mushroom Stew is comforting, satisfying, and packed with flavors, making it a perfect hearty meal that is easy to prepare in one pot.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lentils
  • 2 cups vegetable broth Substitute with homemade for extra flavor.
  • 1 cup mushrooms, sliced Fresh mushrooms preferred.
  • 1 large onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced Toast longer for a deeper flavor.
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing.
  • 2 cups spinach (optional) Add just before serving.

Method
 

Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, garlic, carrots, and celery, and sauté until softened, about 5 minutes.
  3. Stir in the mushrooms and cook for another 3-4 minutes.
  4. Add the lentils, vegetable broth, thyme, cumin, salt, and pepper. Bring to a boil.
  5. Reduce heat and simmer for 25-30 minutes, or until lentils are tender.
  6. If using, stir in the spinach just before serving until wilted.
  7. Serve hot and enjoy!

Notes

This stew keeps well in the fridge for about 3-5 days. It can also be frozen for up to 3 months. Reheat on the stove or in the microwave for easy serving.